Ingredients

The following ingredients have 4 Servings
  • 390  grams  unbleached all-purpose flour (sifted (approximately 3 1/8 cups))
  • 120 grams natural pumpkin puree (canned works (approx. 3/4 of a cup + 1 tablespoon))
  • 1/3 teaspoon salt
  • 1 yolk  (at room temperature)
  • 1 packet Platinum Red Star yeast  (21 grams of instant yeast with dough enhancers)
  • 160 milliliters lukewarm water ((around 2/3 of a cup))
  • 40 grams sugar  ((about 1/3 of a cup))
  • 25 grams unsalted butter  (at room temperature (around 1.75 tablespoons))
  • 1 egg
  • 1 teaspoon milk
  • 12 almonds

Instruction

  • Measure all the ingredients using a scale and sift the flour.
  • Proof the dry yeast by mixing the sugar with the lukewarm water. Place the mix in a warm place for a faster fermentation.
  • Mix the dry ingredients first. Pour the flour into a mixing bowl along with the salt. Mix using a Danish whisk or a fork.
  • Add the egg yolk and the pumpkin puree and incorporate both ingredients with the flour.
  • Then add the fermented yeast and form the dough using the Danish whisk or your hands.
  • Add the butter and knead the dough for fifteen minutes in the stand mixer using a hook.
  • Test the dough by stretching into a see-through thin layer. If teh dough doesn't rip, it is ready. Place the dough in a plastic container with a lid and allow it to rise.
  • When the dough doubles in size punch, remove it from the container ad work it again on a floured surface.
  • Cut the dough into 100 grams portions. Form the dough balls and place them on a baking sheet covered with waxed paper.
  • Form the pumpkins by making a small indent in the middle of the dough ball. We use the Danish whisk handle. Insert an almond to simulate the pumpkin stem. Make several cuts with a knife. Cover and rise the dough until the dinner rolls double in size.
  • Preheat the oven to 350F. Use a brush and glaze the pumpkin rolls with egg wash. And bake the dinner rolls for 20-30 minutes or until golden brown.