If you don’t have a bread maker (like me), don’t have an oven, or just want an easy-peasy recipe, this one is for you – absolutely no kneading required.
To make these rolls, put the dough in a cake tin, then put it in a Dutch oven and bake on low heat. The only small difference in the rolls is that they won’t have a beautiful golden-brown surface, other than that they taste just like oven rolls.
I used mashed pumpkin for these rolls because I was trying to use up the pumpkin I had in the fridge. I’d already used it for a pumpkin cake, made pumpkin soup for dinner and pasta with pumpkin sauce for another dinner. Now I’ve finally used up the last bit of pumpkin in these rolls. Yay!
Another reason I like to use pumpkin is that I use very little sugar in my bread and cake. Adding mashed pumpkin is the perfect way to add some subtle sweetness and flavour to the bread. Other than pumpkin, sweet potato is a good alternative, probably even more flavours than pumpkin.
Another ingredient in the rolls is goji berry. It’s a super healthy superfood, and it’s got a subtly-sweet taste which is quite lovely to have in the bread. It goes very well with the pumpkin.
Here’s how to make them.
330g all-purpose flour or plain flour
2tbsp sugar/Okinawa black sugar
1tsp active dried yeast
120g mashed pumpkin
130ml lukewarm water
2tbsp goji berries
Mix yeast with lukewarm water, leave for 5 minutes.
Put the flour, salt, sugar, oil, mashed pumpkin, goji berries and the yeast water into a large bowl. Mix it all up until you can’t see any flour.
Cover the bowl with cling film and let stand at room temperature for 2 hours.
Turn the dough in the bowl using a spatula, then divide it into 2 even pieces. Use one piece now, and cover the other piece with cling film, put in the freezer for use another day. When using, take the dough out of the freezer and keep it at room temperature for 30-60 minutes. Then continue with the following steps.
Flour your hands so the dough doesn’t stick. Divide the dough into two pieces. Cover with cling film and leave for 15 minutes.
Divide each of the two pieces into four pieces, so you have a total of 8 dough balls.
Arrange them in a circle in a greased 6-inch cake tin. Leave to rise in a warm place for 50 minutes.
Sprinkle flour, lightly, over the risen dough.
Preheat the Dutch oven or a wok over medium heat for a few minutes.
Place the cake tin in the preheated Dutch oven and bake, covered, for 45 minutes on low heat.
Leave to cool slightly before removing from the tin.
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