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How to make Pumpkin rolls

Yield = 12
Prep time: 0:40
Cook time: 0:20
Total time: 1:00

Ingredients

  • 3 cups bread flour, plus extra to knead
  • 1 tablespoon instant dried yeast
  • 1 teaspoon salt
  • 1 cup cooked mashed pumpkin
  • 1/2 cup FANTA Orange, warmed
  • 2 tablespoon olive oil
  • 1 egg
  • 6 pretzels
  • 20g butter, melted

Method

  • Step 1 Combine flour, yeast and salt in the bowl of an electric mixer fitted with a hook attachment. Make a well and add pumpkin, warmed FANTA, oil and egg. Knead on medium-low until combined. Increase speed to medium-high and knead for 3-4 minutes or until elastic dough forms (it will be a bit sticky). Cover with plastic wrap and stand in a warm, draught-free place for 1 hour or until more than doubled in size.
  • Step 2 Lightly flour a large baking tray.
  • Step 3 Punch dough down with fist. Transfer to a lightly floured surface. Knead dough for 30 seconds or until smooth. Roll into a log and cut into 12 pieces (see note).
  • Step 4 Knead each piece into a ball. Place on prepared tray and cover loosely with a tea towel. Stand in a warm, draught-free place for 20 minutes.
  • Step 5 Preheat oven to 220C or 200C fan-forced.
  • Step 6 Break pretzels to form 12 pumpkin stalks. Press stalks into rolls. Using scissors, snip around dough. Brush with butter.
  • Step 7 Bake for 15 minutes or until golden and cooked. Stand on tray for 10 minutes. Serve warm or at room temperature.