Pumpkin Rolls

Ingredients

• Makes 8 rolls
• 220g Pumpkin puree
• 160ml Water
• 1 Tablespoon Maple Syrup
• 450g Shipton Mill Organic No.4 white  Flour
• 1.5 Teaspoons Yeast

Method
Mix all of the ingredients together in a bowl and knead for ten minutes, alternatively, use a mixer.
Cover the dough and allow to prove for 90 minutes
Knock back the dough to remove the air and split dough into 8 equal pieces
Shape each piece into a ball
Take a length of string and wrap it around the ball of dough dividing it into 8 sections:

Pop a pumpkin seed in the middle as the stalk
Cover and leave to prove for a further 40 minutes while the oven preheats to 180 degrees
Bake in the oven for 15-20 minutes
Remove from the oven, if they’re cooked, they will sound hollow when you know the bottom
Allow to cool and then eat up or wow your friends!

Added by: Rebecca Mears