Yields:
12 Servings
Difficulty: Medium
Prep Time: 1 Hr 30 Mins
Cook Time:
20 Mins
Total Time:
1 Hr 50 Mins
Boo! Good evening boys and ghouls. Yet again it is time for another delicious Halloween themed recipe.
This time I wanted to share a bread recipe that was part Halloween but part adorable. Lovers of gore, don’t worry I have a few things up my sleeve that will definitely sake that blood lust. For now please enjoy these adorable little pumpkin rolls.
As always this recipe is lactose free if you use the right ingredients. I have personally tested this recipe many times and found that it is as delicious as it is visually stunning with the added bonus of being completely lactose free.
Ingredients
Adjust Servings
Instructions
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To make pumpkin puree simply de-seed and cut the skin of a pumpkin.
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Place in a pot of boiling water, cook until soft and easily pierced with a fork.
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Drain and place pumpkin in a blender and process until smooth. Measure out 1/2 a cup of the puree for the bread and set aside. Feel free to place any leftover pumpkin in a freezer bag to be used at a different time.
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In a large bowl add the cream, puree, milk, egg, sugar, flour, yeast and salt. Mix until it forms a rough dough.
- Tip the dough out onto a lightly floured surface and knead until smooth. Add extra flour as you knead if the dough is too sticky.
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Place dough into a lightly oiled bowl and cover with cling-wrap. Leave in a lovely warm and drought free place for an hour.
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Tip the dough out onto a lightly floured surface. Punch out the excess air.
- Weight the dough and divide it into twelve equal portions.
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Flatten each piece and shape them by pinching the edges together like a parcel.
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Roll the dough in your hands to shape it into a ball and place onto a tray covered with baking paper. Leave them to rest for 20 minutes.
- You will need 48 pieces of string. They will need to be long enough to wrap around the dough ball and tie in at least 2 knots.
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Arrange four pieces of string in a star shape. Place a dough ball into the center point of the star.
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Grab the ends of the horizontal piece and bring them together. Tighten it and tie and knot in the center. Repeat with the vertical string. Make sure the string is pulled in tight enough to create a little crease. As the dough rises the second time it will become more prominent.
- Repeat this with the two diagonal pieces. Cut the extra bits of the string off and place the dough back onto the lined tray. Repeat this with the other dough balls.
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Leave in a lovely warm and drought free place for 30 mins to rise.
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Preheat your oven to 170°C. Cook a tray at a time for 13 to 18 minutes until golden brown. When the rolls are out of the oven brush with the melted butter.
- When the rolls are cooled cut and remove the string. Place an almond into the center of each roll.
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Serve and enjoy.
