Pumpkin Spelt Rolls

Pumpkin Spelt Rolls

Hildegard's Way

Ingredients

  • 375 g extra light spelt flour type 405
  • 10 g dry yeast or 20 g fresh yeast
  • 125 ml milk
  • 180 ml pumpkin purée (¾ cup)
  • 45 g butter
  • 1 teaspoon salt
  • 1 egg, beaten (for egg wash)

All ingredients should be at room temperature.

Instructions:

  1. Melt the butter in a small saucepan. Add the milk to the hot butter and stir to create a warm milk-butter mixture.
  2. In a large bowl, combine the extra light spelt flour, salt, and dry yeast. Add the pumpkin purée and the warm milk-butter mixture.
  3. Knead until a smooth dough forms. The dough will be sticky, but you should be able to shape it into a ball.
  4. Cover the bowl with a clean kitchen towel and place it in a warm spot for about 1 hour, or until the dough has doubled in size.
  5. Gently knead the dough again and divide it into 10 equal portions. Shape each portion into a smooth ball.
  6. Place the rolls on a baking sheet lined with parchment paper or greased with butter and lightly sprinkled with cream of spelt.
  7. Cover with a cotton or linen cloth and allow the rolls to rise for another 40–45 minutes.
  8. Preheat the oven to 375°F (190°C).
  9. Just before baking, brush each roll with the beaten egg.
  10. Bake for 20–23 minutes, until lightly golden.
  11. Remove from the oven and transfer to a cooling rack. Allow the rolls to cool slightly before serving.

For detailed you tube instructions go to Hildegard's Way YouTube Channel

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