These pumpkin dinner rolls will be a hit at your Thanksgiving or Halloween dinner table with their adorable pumpkin shapes. Vegan-vegetarian
Prep time doesn't include rest time
- 300 grams (10.6 ounces-weighed when cut up and peeled) pumpkin
- 100 ml ( ⅓ cup + 1½ tablespoon) water lukewarm
- 1½ teaspoon dry yeast
- 450 grams (3¾ cups) all-purpose flour
- 1 tablespoon extra virgin olive oil
- 1½ teaspoon salt
- kitchen string
Cut the pumpkin into cubes and bake on an oven tray lined with parchment paper in a pre-heated oven at 180 degrees C (355 degrees F) for 20/25 minutes.
Once the pumpkin is cooked, puree it with a hand blender.
Dissolve the yeast in the water.
In the bowl of a stand mixer fitted with the hook attachment, add the flour, pumpkin puree, and water.
Start mixing and, when all the ingredients come together, add the oil and salt .
Continue to mix until the dough becomes soft and smooth; this will take about 10/15 minutes.
Make a ball and place it into a bowl covered with cling film.
Let it rise until double in size (more or less 1 hour and 15 minutes).
Divide the dough into 9 pieces of approximately 85 grams (3 ounces) each.
Shape each piece into a tight ball
and tie a piece of kitchen string around it without pulling too tight as it will rise and it will be very difficult to remove it afterwards.
Place the dinner rolls on a baking sheet lined with parchment paper
and proof for about 1/2 hour or until the dough springs back very slowly when pressed with a fingertip.
Preheat the oven to 180 degrees C (355 degrees F) and bake the rolls for 20-25 minutes or until golden.
Cool the pumpkin dinner rolls on a wire rack then carefully remove the string and place a pecan slice on top.
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Nutrition InformationAmount per serving (85 g)
— Calories: 186
, Fat: 1.9g
, Sodium: 352mg
, Carbohydrates: 36.8g
, Fiber: 2.1g
, Sugar: 1.1g
, Protein: 5g
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