Ingredients
Equipment
Method
Prepare the Pumpkin
- Place the peeled and chopped pumpkin in a medium saucepan and cover it with water.
- Bring to a boil and cook for about 20 minutes, or until the pumpkin is completely tender.
- Drain the pumpkin thoroughly. Leave it in a colander for several minutes to remove as much excess moisture as possible.
- Transfer the drained pumpkin to a bowl and add 2 tablespoons (28 g) of butter. Blend with an immersion blender until completely smooth. Let the pumpkin puree cool until lukewarm.
Activate the Yeast
- Combine the sugar, active dry yeast, and warm water in a small bowl. Stir gently and let it stand for about 10 minutes, until foamy.
Make the Dough
- Add the all-purpose flour and salt to a large mixing bowl. Pour in the activated yeast mixture and add the cooled pumpkin puree.
- Mix until a dough begins to form. Knead until the dough becomes smooth and elastic. It should feel soft and slightly tacky. If it is excessively sticky, add more flour one tablespoon at a time.
- Lightly grease a clean bowl and place the dough inside. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Rolls
- Transfer the risen dough to a lightly floured work surface without kneading it again.
- Gently stretch the dough into a large rectangle with your hands. You can also use a rolling pin if preferred.
- Spread 7 tablespoons (100 g) of softened butter evenly over the dough.
- Starting from one long side, roll the dough tightly into a log.
- Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss.
- Lightly grease an 11-inch (28 cm) round baking pan. Arrange the rolls in the pan with the cut sides facing upward.
- Cover the pan with a clean kitchen towel and let the rolls rise for another 30 minutes.
Add the Topping and Bake
- Preheat the oven to 350°F (175°C).
- Whisk the egg yolk and milk together. Gently brush the egg wash over the risen rolls.
- Sprinkle with flax seeds or another seed topping of your choice. The seeds may also be omitted.
- Bake for about 30 minutes, or until the rolls are deeply golden brown and baked through.
- Allow the rolls to cool slightly before pulling them apart and serving.
Notes
- Drain the cooked pumpkin thoroughly. Excess moisture can make the dough too sticky.
- Let the pumpkin puree cool until lukewarm before combining it with the yeast.
- Flour absorption can vary depending on the moisture in the pumpkin. Add extra flour gradually only when necessary.
- The butter used between the layers should be softened and spreadable, not melted.
- One 15-ounce can of plain pumpkin puree may be substituted for the fresh pumpkin. Do not use pumpkin pie filling.
- Seed toppings are completely optional.
- If the rolls begin browning too quickly, loosely cover the pan with aluminum foil during the final 5 to 10 minutes.
- Store cooled rolls in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.