Heiner from Wir sind im Garten reminded me that I also have a packet of frozen squash in my freezer and the next pumpkins are already ripening. So I used the opportunity and his recipe for Pumpkin Bread, changing it to Pumpkin Rolls to be able to take part in the Bread Baking Day #12: Small breads – hosted this time by My Diverse Kitchen.
(I’m sorry, but I’m not quite sure where the difference between pumpkin and squash is. So, please, insert the correct word while reading this entry.)
|Source:||Wir sind im Garten
31.07.08 by Sus
|Categories:||Bread, Yeast, Pumpkin, Squash|
|300||gram||Pumpkin/Squash; coarsely chopped, frozen|
|125||ml||Vegetable stock; (diluted version)|
|1||Hand full of||Pumpkin seeds|
Let the squash unfreeze and puree. Add the vegetable stock. Add the remaining ingredients, keeping about half of the pumpkin seeds. Choose the program for kneading yeast dough on your bread baking machine and let it do the work of kneading and keeping the dough warm.
Flour your hands and get the risen dough out of the machine – one large handful at a time – and roll and knead it on a floured surface. Form balls or oblong rolls. Put these on a baking tray, brush them with water and slighty press the remaining pumpkin seeds into the surface. Let the rolls rise again.
In the meantime preheat the oven to 190°C and then bake the rolls for about 30-40 minutes.