There is nothing better than the smell of homemade bread on a cold autumnal evening! And let me tell you – my house smelt absolutely insane when these came out the oven!
These fluffy, pumpkin-shaped rolls are filled with anti-inflammatory turmeric and yummy pumpkin puree. They would be perfect served alongside a bowl of warm pumpkin soup.
Besides their lovely shape and colour, these little rolls are full of flavour coming from the turmeric and require very little ingredients. Why not make these with the kids for Halloween?! Let’s bake!
Turmeric and butternut squash pumpkin shaped rolls
- 250 g strong white flour
- 7 g dried yeast
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp sugar
- 1/2 cup butternut squash puree
- 150 ml lukewarm water
For glazing (optional)
- 1 tbsp golden syrup
- 2 pecans, halved
- Place the flour, yeast, salt, turmeric and sugar into a large mixing bowl. Using a wooden spoon, stir to mix all the ingredients. Add the butternut squash puree, mix, then make a well in the middle. Gradually add the water and mix to form a dough.
- Tip the dough onto a lightly floured surface and knead for around 5 minutes until smooth.
- Preheat the oven to 220C | Gas mark 7.
- Divide the dough into 4 pieces and roll to shape. Place onto a baking tray or dish and leave to prove in a warm place for 40-60 minutes.
- Once risen, use a piece of string and gently tie it around each ball until each ball is divided into eight equal pieces. Try not to pull the string too tight as the dough will expand in the oven.
- Bake the rolls for 15-18 minutes or until golden brown. Allow to cool slightly before removing the string and brushing with golden syrup and sticking half a pecan nut in the middle to make the stalk.
- Best served warm with a dollop of vegan butter.
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