Sweet Pumpkin Rolls

Ingredients

• 300 g Hokkaido pumpkin
• 50 ml orange juice
• 450 g spelt flour type 1050
• 1 cube yeast
• 70 g whole grain sugar
• 150 ml lukewarm milk (3.5% fat)
• 1 vanilla pod
• 1 medium egg
• 80 g room‑temperature butter
• 0.5 tsp cinnamon
• 1 pinch cardamom powder
• 1 pinch salt
• 1 egg yolk

Instructions

1. 1.

   Wash, deseed and cube the pumpkin. Add orange juice to a pot and simmer gently for about 15 minutes until soft. Puree and let cool.

2. 2.

   Meanwhile, put flour in a bowl and press a well in the center. Crumble yeast into the well with 1 tsp whole grain sugar and milk. Cover and let rise for 10 minutes.

3. 3.

   Slice the vanilla pod lengthwise and scrape out the seeds. Add vanilla seeds, remaining sugar, egg, butter, cinnamon, cardamom, a pinch of salt, and cooled pumpkin puree to the starter. Knead into a smooth dough and cover to rise for 1 hour.

4. 4.

   Divide the dough into eight equal pieces and shape into rolls. Place on a parchment‑lined baking sheet. Whisk egg yolk with water and brush over the rolls.

5. 5.

   Bake in a preheated oven at 180 °C (fan 160 °C, gas 2–3) for 20–30 minutes until golden brown.