Soft pumpkin milk rolls

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 150 g pumpkin puree
• 250 ml milk
• 1 egg(s)
• 80 g butter, very soft
• 1 tsp salt
• 50 g sugar
• 1 egg yolk
• 1 tbsp milk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

for a 28cm springform pan

Mix all the dry ingredients together. Then add the milk, pumpkin puree, softened butter, and the egg and knead with a dough hook for about 5 minutes until the dough starts to pull away from the sides of the bowl. Cover the dough and let it rise in a warm place for about 45 minutes. After about 45 minutes, knead the yeast dough again; if it’s too sticky, add a little more flour. Shape the dough into a rope and cut into 12 equal pieces. Roll these pieces into balls between your hands. Grease a 28 cm springform pan with a little oil or butter and place the rolls in it. The rolls don’t need to be packed tightly together, as they will rise considerably in the oven. Cover the dough and let it rise in the pan for another 15-20 minutes in a warm place. Mix the egg yolk and milk and brush the rolls with it. Preheat the oven to 200°C (top/bottom heat). Bake the rolls on the middle rack for about 15 minutes, until they are well browned. Remove from the oven and let cool. These pumpkin rolls taste great fresh from the oven, either plain or with a little butter. Tip: Freeze any leftover rolls and defrost them briefly in the microwave when needed. You can also prepare the rolls the evening before by kneading the yeast dough, shaping them into rolls, then covering and letting them rise in the refrigerator overnight (half a packet of yeast is enough for this!). In the morning, place the rolls in a cold oven and bake. The baking time will then increase by approximately 8-10 minutes, depending on the oven.