Pumpkin Rolls (sourdough method)

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Pumpkin Rolls (sourdough method)

Ingredients:

400g bread flour
200g mashed pumpkin
30g castor sugar
50g young starter (fed and allowed to ferment to doubled)
1/2 tsp salt
1 egg, lightly beaten and keep a tablespoon for eggwash
120g full cream milk (reserve 20g to add slowly, if needed)
50g butter

METHOD:
1. Put all ingredients except butter in a bowl of stand mixer and knead till the dough until smooth.  Add the butter and continue to knead until pass the window pane test. Leave it covered to proof for an hour. Poke the dough with your finger. If the indent stays, you can start shaping the dough.

2. Transfer the dough to a lighly floured table top and divide the rolls into desired sizes. Mine was about 72g each and I got a total of 12 portions.  Shape into round balls and place into prepared pan. Cover with a damp cloth and allow to proof until doubled.

3. Brush the dough with egg wash and bake in preheated oven at 170C for 30mins or until golden brown. Tent the bread once the desired colour is achieved.

 

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4 Comments »

  1. These look absolutely delicious. If you like pumpkin pastries I recommend trying my recipe for pumpkin cake 🙂
    thesweetworldsite.wordpress.com

    Liked by 1 person

  2. Carolyn Mong said

    Hi …thank you for all the wonderful recipes. May I ask if I don’t have sourdough how much instant yeast to use pls.Tqvm.

    Sent from my iPhone

    >

    Liked by 1 person

    • jeannietay said

      1.5 tsp of instant yeast. Liquid need to adjust accordingly. Do not replace with all 50g of the sourdough weight. Look at the dough while kneading and only add a tablespoon at a time if it is too dry.

      Like

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