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    Pumpkin Bread Rolls

    Pumpkin Bread Rolls

    Here's my new pumpkin experiment - spoiler alert: it's amazing!

    Here's my new pumpkin experiment! Spoiler alert: it's amazing! Look at that color and how soft these pumpkin bread rolls are! I don't buy bread anymore because I can make these beautiful rolls at home. The pumpkin puree adds an incredible aroma, stunning golden color, and keeps the bread wonderfully soft.

    This recipe uses homemade pumpkin puree (though store-bought works too) and the simple "lift and slap" technique to develop perfect texture without traditional kneading. The natural sweetness and moisture from the pumpkin creates a tender, flavorful crumb that's perfect on its own or with butter. Follow along with the video below to see the beautiful color development.

    Watch this pumpkin bread experiment come to life!

    Ingredients

    • 190 ml Water(¾ cup)
    • 4 g Fresh Yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 140 g Pumpkin Puree(½ cup, homemade or store-bought)
    • 330 g Bread Flour(2 ¾ cups, plus extra for dusting)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (190ml) with fresh yeast (4g). Mix well. Add pumpkin puree (140g) and mix until combined. Add bread flour (330g) and salt (6g). Mix until there's no more dry flour visible - just mix, no need to knead. Cover and let rest for 30 minutes at room temperature.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold each to the center. Lift the dough and slap it back using the "lift and slap" technique. Cover and let rest for 30 more minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. Give it a lift and slap. Now the dough is ready for the final rise. Let rise until it doubles in size - usually about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough to make it easier to cut. Divide into 6 equal parts. Make each piece into a ball by rubbing against the work surface to seal. Let them rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Gently flatten each ball, roll and press down with your fingers. Seal the edge and place on tray seam-side down.
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Lightly sprinkle flour over the breads and smooth it with your hand. Score the bread with a sharp blade or knife. Sprinkle a little water between the breads for steam.
    8. 8
      Bake: Cover with another tray and bake at 450°F (230°C) for 20 minutes. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden.
      450°F (230°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and serve: They sing! My favorite sound in the world. The incredible aroma of pumpkin fills the air! Look at that beautiful golden color - so soft! Perfect with butter - so good!
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    They sing! My favorite sound in the world. The aroma is amazing! Look at that color - so soft! Bread, meet butter - so good!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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