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)
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.