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Pumpkin Rolls


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

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!