Pumpkin Rolls

Ingredients

• 150 g spelt whole‑grain flour
• 150 g Spelt flour Type 1050
• 0.5 cube fresh yeast (21 g)
• 1 tsp Honey
• 220 ml lukewarm milk
• 250 g pumpkin flesh
• 0.5 tsp Salt
• 60 g cornmeal
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   Add the flour to a bowl, create a well in the center, crumble the yeast into it, add the honey and stir with some lukewarm milk until smooth. Cover the bowl with a cloth and let rise for 30 minutes in a warm place. Dice the pumpkin flesh and simmer in salted water for about 20 minutes over medium heat until soft. Puree it, then mix with 2 to 3 tbsp cornmeal, salt, and rapeseed oil into the starter dough and knead well.

2. 2.

   If needed, add more cornmeal until the dough is smooth. Cover again and let rise for about 60 minutes in a warm spot. Knead the dough on a floured surface, shape it into small rolls, cut star shapes on top, brush with water and sprinkle a little cornmeal over them. Place the rolls on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas level 3) for about 20–25 minutes until golden.

3. 3.