Pumpkin Rolls

Ingredients

• 200 g whole wheat flour (and a little extra for the work surface)
• 200 g whole rye flour
• 0.5 cube Yeast
• 0.5 tsp honey
• 100 ml lukewarm water
• 450 g pumpkin (e.g., Hokkaido pumpkin)
• 50 ml Apple Juice
• 50 g butter
• 0.5 tsp Salt

Instructions

1. 1.

   Place both flours in a bowl and press a well in the center. Dissolve yeast with honey in lukewarm water, pour into the well and stir in some flour from the rim. Cover and let rise in a warm, draft-free spot for about 30 minutes.

2. 2.

   Meanwhile peel, deseed, and dice the pumpkin. Add it to a pot with apple juice and bring to a simmer. Cook over low heat for about 20 minutes until soft. Drain, let stand, then puree finely.

3. 3.

   Melt butter in a pot over low heat and add salt and pumpkin to the pre-ferment. Mix everything well with a hand mixer’s dough hooks until the dough releases from the bowl’s edge. Add more water or flour if needed. Cover and rise for another 30 minutes.

4. 4.

   Divide the dough into ten equal pieces and shape each into small rolls. Place on a baking sheet lined with parchment paper, score crosswise with a knife, cover, and let rise again for 20 minutes.

5. 5.

   Bake the pumpkin rolls in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes until golden brown.