Have you ever had pumpkin rolls that are crispy on the outside and fluffy soft on the inside? I love this quick and easy recipe.
My garden is overflowing with pumpkin. After I already can not look at any soup, it's time for a new recipe. Pumpkin rolls come just in time.
They are just wonderful because they become nice and crispy on the outside and are still soft and juicy on the inside at the same time. They become especially juicy because we simply mix a few floury potatoes into the dough.
Instead of white flour we use spelt flour. You can also replace it 1:1 in other recipes. The advantage is that spelt flour is much healthier, provides more nutrients and satiates longer.
Have you ever eaten pumpkin gnocchi?
In terms of taste, it hardly makes a difference. Except that it tastes a bit nuttier. Which goes wonderfully with the pumpkin.
Table of contents
What kind of pumpkin is suitable for rolls
Hokkaido or butternut squash are best because they turn the rolls a particularly beautiful orange color. But you can eat a whole lot of pumpkins.
If you like it fruitier, you can use butternut. Hokkaido, however, has the advantage that it cooks faster.
You should peel the butternut, because its skin is much too hard for the pumpkin rolls.
In short, you can use both varieties. But you have less work with Hokkaido.
Delicious whole grain rolls like from the bakery, only better!
No matter what you ultimately decide, make sure you eat the rolls within 3 days. Because of the fresh ingredients, they can otherwise begin to mold.
You have made way too many? Then you can also freeze them after cooling. Works wonderfully!
Let's get right to it with the pumpkin rolls.
What else you should know in advance: Be sure to leave the peel on the pumpkin. This leads to the beautiful color of the rolls and the peel contains lots of healthy things like beta carotene.
Why are these pumpkin rolls so fluffy?
This is quickly explained: it's because of the yeast. Give it enough time to rise. The better the temperature and the more time it has, the fluffier the rolls will be.
Beginners in particular often make the mistake of not allowing enough time in anticipation. Depending on the room temperature, it can make a big difference how long the dough takes to rise.
If you want to speed up the process, place the bowl on a radiator.
Do not forget to cover the bowl, otherwise the dough will dry out and the yeast will not be able to do its job properly.
You can of course also use dry yeast. Personally, I prefer to use fresh yeast, but there is no difference.
One bag of dry yeast = 1/2 cube of fresh yeast.
But no matter whether fresh or dry yeast, the important thing is that the water (or milk) must never exceed 37 degrees. Because otherwise the yeast culture is destroyed. The dough cannot rise.
Do you already know the 11 best butternut recipes?
But now let's get straight to the recipe. I'm sure you're already in the mood to start baking the pumpkin dough rolls right away. So much I can tell you already: It's worth it!
The pumpkin rolls taste incredibly delicious. They are juicy and fluffy. I love to eat them with a little butter. More I do not need for it at all. Yummy :)
Pumpkin roll
Ingredients
- 100 g floury potatoes
- 200 g Hokkaido diced
- ½ Cube Yeast
- 3 EL Warm water
- 100 g Natural yogurt
- 100 ml Milk
- 600 g Spelt flour
- 2 TL Salt
- 1 Msp Nutmeg
- 2 EL Olive oil
Anleitung
- Peel the potatoes and cut them into small pieces. Put them in the saucepan. The pumpkin (necessarily with skin!) comes into the pot. Cook both in salted water for about 10 minutes. Drain the water and mash the ingredients to a pulp.
- Mix the yeast with the lukewarm water. Important: The water must not be cold and not too hot, otherwise the pumpkin rolls will not rise! Let the mixture stand for about 10 minutes.
- Mix the pumpkin-potato mix with flour and then add the yeast.
- Mix yogurt and milk together. Add salt, nutmeg and oil. Now put everything together in a bowl. Knead the dough until it forms a uniform mass.
- Cover it and let it rise for 30 minutes. Important: It must be warm. So either on the radiator or simply at room temperature.
- Divide the dough into 10 equal pieces and form balls. If the dough sticks, flour your hands a little.
- Flatten the balls. Grab a kitchen twine and dip it briefly in olive oil so it doesn't stick to the dough. Wrap the twine crossed around the pumpkin rolls. They should now look like little pumpkins. Place a towel on the rolls and let them rise at room temperature for another 10-15 minutes.
- In the meantime, cover a baking tray with baking paper. Preheat the oven to 200° top-bottom heat. After 25 minutes, the rolls should be ready.
Nährwerte
If you don't feel like tying the rolls with twine, you can do without it. It saves time and does not change the taste.
How you can refine the pumpkin rolls
You prefer it a little more fancy? Then you can also make pumpkin pancakes that are sweet. For this you simply take
- Cinnamon*
- Cardamom*
- Honey
- or Agave syrup*
But also spicy you can pimp the rolls a little. How about pumpkin seeds? Pumpkin oil instead of olive oil, herbs or herb salt? If you like it spicy, you can use chili salt instead of normal salt.
Try these moist low carb buns!
Nuts such as walnuts can also be incorporated into the dough. It is important that you chop the nuts and reduce the amount of flour for larger amounts of nuts or kernels.
If you like it nuttier, you can replace half of the spelt flour with buckwheat flour.
Bake your first rye sourdough bread with these instructions!
Our conclusion
Pumpkin rolls should not be missing on an autumn breakfast table. You can eat them with butter and jam, but also spicy topping. How about cream cheese and avocado? Or cress, quark spread and cherry tomatoes?
Enjoy it and good luck! :)
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