Ingredients
Serves: 241 sachet (7g) active dry yeast
½ cup (125 ml) lukewarm water
¼ cup (90 g) honey
1⅔ cups (430g) cooked, puréed pumpkin
2 tablespoons olive oil
4¼ cups (600g) plain flour
1 cup (140g) wholemeal flour
2 teaspoons salt
1½ cups (220g) unsalted, shelled pumpkin seeds, lightly toasted
Preparation
Prep:3 hours | Cook:12 mins1. Sprinkle yeast over lukewarm water in a large bowl. Leave until foamy, about 5 minutes. Add honey; stir until it dissolves. Stir in pumpkin and oil. Stir in plain flour, wholemeal flour and salt to form a dough.
2. Place dough on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking. Work in pumpkin seeds. Place dough in a lightly oiled bowl. Turn to coat. Cover loosely with plastic wrap. Leave to rise in a warm place until doubled in volume, about 1 hour 30 minutes.
3. Line 2 baking trays with aluminium foil. Punch the dough down. Form dough into 24 equal-sized rolls. Place on prepared baking trays. Cover loosely with plastic wrap. Leave to rise in a warm place until doubled in volume, about 1 hour.
4. Preheat oven to 200°C. Uncover rolls. Bake until puffed and golden and a hollow sound is produced when rolls are tapped on the bottom, about 12 minutes. Serve warm.