Spelt pumpkin rolls

Ingredients for 1 servings:

• 300 g spelt flour (wholemeal)
• ½ cube of yeast
• 150 ml water, lukewarm
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp cinnamon sugar with paprika and chili from the DB
• Flour , for editing
• 200 g pumpkin flesh, peeled
• 1 small onion(s), diced
• 1 piece(s) ginger root, thumb-sized, diced
• 1 clove(s) garlic
• 1 tbsp oil
• salt and pepper
• 30 g Parmesan, grated
• e.g. pumpkin seeds and/or grated cheese, for sprinkling

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Pumpkin mixture: Sauté the onion in a little oil, add the ginger, press the garlic, and sauté briefly. Add the pumpkin, which has been grated into strips using a food processor or a grater, and sauté gently. Remember that it will continue to cook as it cools. Season with salt and pepper and let cool. Dough: Put the flour in a bowl and make a well in the center. Crumble the yeast into the well, add some of the water, and mix with a little flour to make a pre-dough. Sprinkle a little flour over the dough and let it rise for about 10 minutes. Add the remaining water, oil, salt, and spice mix, and knead everything well. Let it rise again until the dough has visibly increased in size. Place the dough on a floured work surface, add the cooled pumpkin mixture and Parmesan cheese, and knead quickly. If the dough is too sticky, add a little more flour. Form rolls and place them on a baking sheet lined with parchment paper. Moisten the surface slightly, cut open with a knife, and sprinkle with grated cheese and/or pumpkin seeds, if desired. Bake in a preheated oven at 220°C for approximately 20-25 minutes (use a skewer to check). The baking time varies depending on the size of the roll and, of course, the oven.