These simple milk rolls with grated pumpkin are made from a classic sweet yeast dough, as used for Striezel, Buchteln and the like.
After resting, grated pumpkin is kneaded in. This snack recipe also tastes great with wholemeal flour.
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Notes on the recipe
My children like to eat the rolls for breakfast or as a snack. I freeze them and then defrost them in the morning for about 20 seconds in the microwave or directly in the toaster.
I have also tried using pumpkin puree instead of grated pumpkin and it tasted good, but because the liquid content is higher, the rolls “melted” a little when baking.
Ingredients
For 16 buns
- 7 g dry yeast (~2+½ tbsp.)
- 500 g flour (4 cups) - I used 125 g oats, 125 g wholemeal spelt flour and 250 g white flour
- 250 ml milk (1 cup) - also works very well with plant-based milk alternatives such as oat milk
- 70 g sugar (⅓ cup)
- 70 g butter (a bit less than ⅓ cup)
- 1 egg
- 250 g grated Hokkaido pumpkin - should also work with other pumpkin varieties that are as firm as Hokkaido
- a little more flour for shaping
Instructions
Mix the flour with the dry yeast. Whisk the milk with the sugar and egg. Add to the flour together with the soft butter and knead well into a ball (by hand or using a food processor).
Cover and leave to rest for 60-90 minutes in a warm place. Wholemeal dough needs around 90 minutes. Ideally, the wholemeal dough should rest in the oven/steamer at 30°C (86°F) with a little steam so that it rises well.
Finely grate the pumpkin and knead in.
Shape into rolls, cover and leave to rest for another 30 minutes.
Bake in a preheated oven for 20 minutes at 180°C (356°F). Reduce to 160°C (320°F) after 10 minutes if necessary.
Recipe Card for printing
Sweet Yeast Buns With Grated Pumpkin
Zutaten
- 7 g dry yeast ~2+½ tbsp.
- 500 g flour 4 cups, I used 125 g grated oats,125 g wholemeal spelt flour and 250 g white flour
- 250 ml milk 1 cup; also works very well with plant-based milk alternatives such as oat milk
- 70 g sugar ~⅓ cup
- 70 g butter ~⅓ cup
- 1 egg
- 250 g grated Hokkaido pumpkin - should also work with other pumpkin varieties that are as firm as Hokkaido ~2 cups
- a little more flour for shaping
Anleitung
- Mix the flour with the dry yeast. Whisk the milk with the sugar and egg. Add to the flour together with the soft butter and knead well into a ball (by hand or using a food processor).
- Cover and leave to rest for 60-90 minutes in a warm place. Wholemeal dough needs around 90 minutes. Ideally, the wholemeal dough should rest in the oven/steamer at 30°C (86°F) with a little steam so that it rises well.
- Finely grate the pumpkin and knead in.
- Shape into rolls, cover and leave to rest for another 30 minutes.
- Bake in a preheated oven for 20 minutes at 180°C (356°F). Reduce to 160°C (320°F) after 10 minutes if necessary.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
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