Pumpkins, pumpkins everywhere! They are literally in every shop, on every street. And why not? Pumpkin pie is of course, on the agenda, with a secret recipe given to me by my great friend and blogging guru Evin. But for something different try these rolls. They use pumpkin puree, which, thankfully is getting more readily available. I get mine in Ardkeen Foodstores.
Pumpkin Bread Rolls- Halloween with a twist!
235ml warm water
20g fresh yeast (10g dried)
2 tablespoon honey
1/2 cup canned pumpkin
2 tablespoons olive oil
1 teaspoons salt
500g strong organic bread flour
1/2 teaspoon dried oregano leaves
For the dough: Pour the warm water into a jug and whisk in the yeast. Let sit until frothy, about 10 minutes. Whisk in the honey, 2 tablespoons olive oil, and the pumpkin puree.
In your mixing bowl, whisk together the flour and salt. Make a well in the centre of the dry ingredients then pour in your wet ingredients.
On slow speed, mix all the ingredients together. Knead the dough until it comes together in a smooth and elastic ball. Coat this dough with oil and leave to prove for about 2 hours, or until doubled in size.
Preheat oven to 220oC, and divide the dough into equal pieces. You may also freeze the dough for up to three weeks.
To create the rolls: cut off sections of dough 20g at a time and roll them into a ball shapes. Snip them with a scissors to give the traditional indentation of a pumpkin. Set aside and continue with the rest of the dough. Leave to rest until puffed up. Brush gently with beaten egg yolks. Bake for about 15 -20 minutes until cooked. While the rolls are baking, in a bowl mix together the 1/3 cup olive oil with, salt, pepper, and oregano. When the knots are done, toss in the olive oil mixture to coat.