Pumpkin Rolls – two fillings



Pumpkin Rolls with two types of fillings


400g bread flour
200g pumpkin, peeled, sliced, steamed and mashed
20g caster sugar
1 large egg
1/2 tsp salt
1 1/2 tsp instant active yeast
100ml fresh milk (If pumpkin is dry, add a bit more milk)
60g butter


In the bowl of an electric mixer, mix all ingredients except butter to form a rough dough.
Add butter and continue to knead until dough is smooth and pulls away from sides of bowl.The bottom may stick to the bottom but that’s alright.
Gather into a ball and place in a lightly floured bowl and allow to rise in a warm place until doubled in size; about an hour.
Punch dough down and divide the dough into 8 pieces and add your filling and shape. Let rise until double, about 30 minutes.
Preheat oven to 170C degrees. Bake fot 20 minutes or until golden.




  1. Hi Jeannie,
    Wow, your rolls looks very soft and fluffy! Lovely!

    Liked by 1 person

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: