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Spiced pumpkin rolls


Makes: 12
timePrep time: 45 mins
timeTotal time:
Spiced pumpkin rolls
Recipe photograph by Maja Smend

Spiced pumpkin rolls

Deliciously sweet bread rolls, perfect served with our cinnamon butter

Makes: 12
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
353Kcal
Fat
12gr
Saturates
7gr
Carbs
54gr
Sugars
17gr
Fibre
2gr
Protein
8gr
Salt
0.7gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

  • 400g peeled, deseeded and chopped butternut squash or pumpkin
  • 50ml milk, plus 1 tbsp to glaze
  • 550g strong white bread flour (we used Allinson), plus extra to dust
  • 1 x 7g sachet or 2 tsp fast action yeast (we used Allinson Easy Bake Yeast)
  • 1 tsp fine sea salt
  • 50g golden caster sugar (we used Billington’s)
  • 1 tbsp ground cinnamon
  • 1 tbsp ground mixed spice
  • 1 tsp ground ginger
  • 15g butter
  • 1 medium egg, beaten, and 1 yolk to glaze
  • 3 Torinesi breadsticks or grissini, each broken into 4 pieces
For the cinnamon butter
  • 125g soft salted butter
  • 125g golden caster sugar
  • 2 tsp ground cinnamon

Step by step

  1. Put the squash in a microwavable bowl, cover with clingfilm and cook on high for 4-6 minutes until tender (or steam). Purée with a hand blender, or in a food processor, add the milk and then cool.
  2. Put the flour into a mixing bowl and add the yeast, salt, sugar, cinnamon, mixed spice and ginger. Add the butter and rub into the flour until there are no big lumps. Add the squash purée and beaten egg to the mixture, mix well, then knead for 10 minutes to form a soft and slightly sticky dough. If preferred, use a dough hook in an electric mixer for 5 minutes, on a low speed.
  3. Cover the bowl with clingfilm or a damp tea towel and leave until doubled in size – 30-60 minutes.
  4. Tip the dough onto a lightly floured work surface and divide into 12 pieces. Shape into balls by pressing your 3 cinnamon 4 1 tbsp ground 1 tbsp ground mixed spice cupped hand over the dough and work in a circular movement until round.
  5. In a circular movement until round. 5 Space well apart on 2 lined baking trays. Beat the egg yolk with 1 tablespoon of milk plus a pinch of salt, and brush lightly over the rolls. Push a piece of breadstick into each one, twisting to secure it, then use kitchen scissors to make 5-6 cuts around each roll, from the edge towards the centre. Cover the trays loosely with oiled clingfilm.
  6. Leave the rolls in a warm place for 30 minutes or until double in size again, and heat the oven to 200°C, fan 180°C, gas 6. Bake the rolls for 10 minutes, then reduce the temperature to 180°C, fan 160°C, gas 4 and cook for a further 8-10 minutes until golden and cooked through. Leave to cool on a wire rack for 20-30 minutes before serving.
  7. Beat the butter ingredients together until smooth; serve with the warm rolls.

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