The Pumpkin Rolls or Panini alla Zucca. This is one of my best experiments ever with bread.
Pumpkin – not too much here – turns bread into light orange and gives an incredible softness to it.
Plus, the generous flour dusting of the rolls, before baking, gives a dry and crispy crust and pumpkin seeds decoration is the final touch.
- 210ml (7.2oz) water
- 200gr (0.9cup – 7.2oz) plain flour
- 100gr (½cup-3.5oz) hard wheat flour
- 80gr (0.3cup-2.8oz) Manitoba flour
- 170gr (0.75cup-6oz) pumpkin (weight without skin)
- 9gr (2tsp) brewer’s yeast
- 1 ½ tsp salt
- 1 ½ tsp sugar
- 1 tbsp extra virgin olive oil
- pumpkin seeds
- With a kneader or a bread machine: Put all ingredients into the kneader or the bread machine, following the constructor’s instructions, selecting kneading program (the basic one), for bread machine.
- At the beep add smashed pumpkin (baked or steamed).
- Without a kneader or a bread machine: Mix all flour with salt, add by degrees warm water and then yeast melted in a bit of water with sugar.
- Knead until you’ll obtain a very elastic dough, then add oil and smashed pumpkin (baked or steamed).
- Knead other 5 minutes.
- Leave the dough to rise for two hours.
- The dough will be very soft so, to form the rolls, you will need two spoons.
- Roll each quantity into white flour, then place them on a baking sheet and sprinkle the rolls with pumpkin seeds.
- Bake at 220°C (425F – gas mark 7) for 15-16 minutes.