Recipe Index

Ingredients

• 4 teaspoons active dry yeast
• 2 tablespoons sugar
• 1/4 cup whole milk (warm)
• 3 1/2 - 4 cups all purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cardamom
• 1/4 cup butter
• 1 15 oz pumpkin puree (not pumpkin pie filling)
• Green pumpkin seeds (roasted, salted)

Method

1. Stir the yeast and sugar into the warm milk and leave the mixture for about 5 minutes until it froths, showing the yeast is active.
2. Combine the yeast mixture in a stand mixer bowl with the flour, salt, black pepper, garlic powder, cardamom, butter and pumpkin puree, mixing on low for about 5 minutes and then at medium speed for 2 to 4 minutes more to develop the gluten.
3. Move the dough to a lightly greased bowl, cover it with plastic wrap or a warm damp towel, and rest it for about 1 hour until doubled in size.
4. Fold the risen dough to degas and stretch it, return it to the bowl, and rest it for a further 30 minutes while two baking sheets are lined with parchment.
5. Stretch the dough on a lightly floured surface into a square about 12 inches across, cut it into 16 pieces of about 3 inches, roll each piece into a ball, and space the balls about 2 inches apart on the sheets.
6. Cover the rolls and proof them until doubled, heating the oven to 375°F meanwhile.
7. Flatten each roll slightly with your hand, cut 5 or 6 vertical grooves around its sides without cutting the centre, and poke a small crater into the middle of each pumpkin.
8. Bake the rolls for 10 to 15 minutes until browned, swapping the pans halfway if both share one oven.
9. Brush the hot rolls with butter straight from the oven and press a green pumpkin seed into the centre of each one as a stem.

Prep: 180 min · Cook: 15 min · Total: 195 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data