Pumpkin Rolls

It’s almost officially Fall season here in Southern California…and with it comes everything PUMPKIN! Cereal, coffee, soda, beer, desserts….you name it I’m quite sure you’ll find it!

What about bright orange pumpkin rolls? These smell amazing baking in the oven! I made these twice in a row after devouring the first batch. It’s very easy to make in the Thermomix as it comes together in no time!

The bread is super soft and has a very subtle taste of pumpkin. Some of my tasters didn’t even realize that there is a whole can of pumpkin mixed in the dough. Perfect way to hide veggies!

I love this with butter and homemade jam. Of course, using store bought jam is perfectly fine too! For me and my son, butter and orange marmalade is our favorite!

I hope you enjoy this recipe as much as I do!


220 g milk
1 Tbsp dry yeast
1 can pumpkin puree
550 g bread flour
1/2 tsp salt
1/2 teaspoon ground cinnamon
40 g brown sugar
40 g butter
1 egg, for brushing the dough before baking

To make the dough, place the milk and yeast in the Thermomix mixing bowl. Warm 2 Min. / 37°C / Speed 2.5. Add a can of pumpkin puree, bread flour, salt, cinnamon, brown sugar, and butter and knead 2 Min. / kneading function. Add a little more flour or milk as needed to produce a manageable dough.

Leave the dough to rise in the bowl for 2 hours until doubled in size. Preheat the oven to 425F. Line a rectangular tray with greaseproof paper. Transfer the dough onto a lightly floured surface and cut into 12 equal pieces. Roll each piece into a ball and place on the prepared tray, touching the sides to each other.

Cover with a moist towel and leave to rise for another 30 minutes. Brush with the beaten egg and bake in the oven for 25-35 minutes until golden brown at the top and sounding hollow when tapped.


Remove and transfer onto a wire cooling rack. Leave to cool slightly and serve with butter as a side for soup or just for breakfast. Enjoy your yummy pumpkin rolls!

Ingredients:

  • 220 g milk
  • 1 Tbsp dry active yeast
  • 1 15oz (425g) can pumpkin puree
  • 550 g bread flour, plus more as needed
  • 1/2 tsp salt
  • 1/2 teaspoon ground cinnamon
  • 40 g brown sugar
  • 40 g butter, cut into pieces
  • 1 egg, for brushing

Procedure:

1. Place the milk and yeast in the Thermomix bowl, cover and set to 2 minutes/37 degrees/speed 2.

2. Add pumpkin puree, flour, salt, cinnamon, brown sugar, and butter. Cover again and set to 3 minutes/kneading function. Check to see consistency and add more flour as needed to create a soft dough.

*To make without the Thermomix: Combine milk, yeast, pumpkin puree, flour, salt, cinnamon, brown sugar, and softened butter in a large bowl and mix well. Turn dough out onto a floured surface and knead 10 minutes or until dough is smooth and elastic, adding flour as needed to make a soft dough. Continue with the recipe.*

3. Let rise in the covered bowl, at room temperature, for an hour or until doubled.

4. Turn out dough onto a well floured board and knead briefly to pop any large bubbles. Divide dough into 50 gram balls to have 24 rolls (or 100 gram balls to have bigger pieces of rolls). Stretch and roll the dough to have a taut top.

5. Place dough balls onto a parchment lined 13×9 pan, 12 rolls each(use 2 pans if making the smaller rolls). Cover with kitchen towel and let rise 45 minutes to an hour, at room temperature, until doubled.

6. Preheat oven to 375F.

7. Beat 1 egg and brush tops and sides of rolls. Bake for 30 – 40 minutes, until golden. Remove to wire racks and cool.

Makes 12 big rolls or 24 smaller rolls.

To check out the Thermomix, click on this link: https://shop.thermomix.com

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