Fluffy pumpkin rolls from the pan

Ingredients for 1 servings:

• 250 g pumpkin flesh (e.g. Hokkaido or butternut), approx.
• 1 egg(s)
• 2 tbsp sugar
• 1 tsp salt
• 4 g yeast
• 400 g flour
• 30 ml oil
• e.g. sesame

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

for approx. 8 pieces

Wash and peel the pumpkin, slice it thinly, and steam it for 15 minutes. I place the pumpkin in a microwave container, add 2 tablespoons of water, and cook it in the microwave for 11 minutes at 600 watts—this depends on the appliance, of course. When the pumpkin is cooked and soft, place it in a bowl and mash it with a fork. Then add the egg, sugar, salt, and yeast and mix until smooth. Add the oil and flour and knead into a dough. Let it rest for about an hour, until it has doubled in size. Form 8 small rolls from the dough and sprinkle with sesame seeds. Then cook in a pan without oil with the lid closed. Only open the lid to turn the rolls over once to keep them nice and moist. For me, on an induction hob with 9 levels, it takes 4 minutes per side on level 4 for a nice browning. Tip: The rolls are neutral in terms of topping. They can be used for sweet or savory dishes. If you want a hearty roll, you can season the dough with curry. If you want to intensify the pumpkin flavor, use pumpkin seed oil.