- Water 1/2 cup
- Milk 1/4 cup • 49 kcal
- instant dry yeast 2 1/2 tsp (1 10gm packet)
- Sugar 1 tsp • 470 kcal
- Sugar 1/3 cup • 470 kcal
- Eggs 2 large free-range • 130 kcal
- Salt 1 1/2 tsp • 1 kcal
- Butter 85gm, melted and cooled • 717 kcal
- Fresh rosemary 2 1/2 tsp , finely chopped, plus extra for topping
- mashed pumpkin 1 cup
- all-purpose flour or cake flour 4 ½ cups
- Butter 1/4 cup , room temperature • 717 kcal
- Honey 2 Tbsp
- Sea salt flakes to sprinkle
- Chopped rosemary – optional
Pumpkins are everywhere at this time of year, but we can’t get enough of them! They aren’t going to be around forever, so why not make the most of them by making these pumpkin bread rolls.
The rosemary adds a new flavor dimension to pumpkin, and the sea salt ties it all together. If you try one pumpkin recipe this fall, make it this one!
Cook your pumpkin any way you prefer. Then mash and drain off any excess water. *
Heat the milk and water in a small bowl in the microwave until it’s at the right temperature – you need a kitchen thermometer for this.
Add the 1 tsp sugar and yeast, stir, and set aside for about 5 minutes – the yeast will foam up during this time.
Using a stand mixer with the dough hook attached, add all the remaining ingredients.
Slowly pour in the yeast, milk and water and mix all together until a soft dough forms. It should start pulling smoothly away from the sides of the mixing bowl, but will be a little stickier on the bottom. If it is too sticky, add a little more flour.
Turn the dough out onto a lightly floured surface and knead briefly until it comes together in a ball. Place the ball of dough in a greased bowl, cover with plastic wrap or a clean, damp tea towel. Leave it to prove in a warm place for around an hour, where it should double in size.
When the dough has risen, return it to a lightly floured surface and cut into 16 – 20 even pieces.
Roll these into evenly-sized balls and place on a baking paper-lined baking tray allowing space in between for the rolls to double in size. Cover with the tea towel and place back in a warm spot to rise for another hour.
Preheat the oven to 350F/160C fan/gas mark 4, and bake for 20 – 25 minutes until golden brown.
Add the glaze:
Mix the butter, honey, and the rest of the finely chopped rosemary together, and brush this liberally over the hot rolls as they come out the oven. Sprinkle with sea salt flakes to finish off.
* Although this bread is best made with fresh pumpkin mash, you can use canned pumpkin instead.