Savory Pumpkin Buns
Bring a cozy touch to any fall or holiday table with these savory pumpkin buns. Made with real pumpkin and fresh rosemary.
Servings: 6 buns
Ingredients
- 5 tablespoons milk (whole or 2%) lukewarm 75g
- 2 teaspoons active dry yeast
- 1¼ cups pumpkin puree (nothing added) 300g
- ½-1 teaspoon rosemary finely chopped
- 4 cups all purpose/bread flour 500g
- ¾ tablespoon honey 15g
- 1 tablespoon olive oil 15g
- 1½ teaspoons salt
EXTRAS
- 3-4 tablespoons pumpkin seeds
Instructions
- In a small bowl add the milk and sprinkle the yeast on top, let sit 5-10 minutes, then stir to combine.
- In a small bowl mix together the pumpkin puree and the rosemary.
- In the stand mixer add the flour, honey, yeasat and pumpkin mixture. Knead until shaggy, add the oil and salt and knead 7 minutes or until smooth and pulls away from the bowl. Move to a flat surface and form into a ball, place in a lightly greased bowl, rotate the dough, cover with plastic wrap, place in a warm draft free area and let rise until doubled, approximately 1-2 hours.
- Move the dough to a flat area and divide into 6 parts, shape each part into a small ball. Place them on a parchment paper lined baking sheet, cover and let rise until doubled, approximately 1 hour.
- Pre-heat oven to 420F / 215C.
- Gently brush the buns with a little milk then sprinkle with the pumpkin seeds, bake for about 3-5 minutes then lower the temperature to 350F / 180C and continue to bake for 15-20 minutes or until baked through and internal temperature will be 190-210F / 88-99C. Immediately place the rolls on a wire rack to cool before serving. Enjoy!
Notes
If your dough is too wet add more flour a tablespoon at a time, if too dry then add more milk.