Pumpkin Yeast Rolls
- 500 grams bread flour
- 10 grams salt
- 7 grams yeast
- 1/3 cup oil
- 1 cup pumpkin puree (canned is fine)
- 1/3 cup water
- 1/4 teaspoon cinnamon (optional)
- Measure flour into a large bowl, making a well in the center. Add salt, yeast and optional spice outside the well, making sure they don't touch.
- Add oil and pumpkin to the center of the well. Mix by hand until smooth dough forms. Depending on pumpkin moisture,If the dough is dry, add up to 1/3 cup water, 1 tsp at a time. If the dough is too sticky add a bit more flour. Dough should be firm and not sticky, cleaning the sides of the bowl.
- Transfer dough to lightly oiled work surface and knead until smooth and elastic. The was I check if it has been worked enough is to roll into a rope and dangle in the air. If you see the dough tearing instead of stretching, it needs more kneading.
- Form dough into a ball and transfer to oiled bowl to rise until double, about 1 hour.
- Punch down risen dough and cut into 10 equal pieces. Form dough into balls and place on parchment lines baking sheet about 2 inches apart. Cover and let rise until doubled, balls should just be touching each other.
- Preheat oven to 400u0b0 F. Place a small pan of water on lower rack to create steam. Bake 20 to 25 minutes, until golden brown.
salt, yeast, oil, pumpkin puree, water, cinnamon
Taken from food52.com/recipes/25255-pumpkin-yeast-rolls (may not work)