Pumpkin-Shaped Pumpkin Bread Rolls

Ingredients

• 200 g pumpkin puree (or prepare from 250 g fresh pumpkin)
• 450 g strong white flour
• 100 ml lukewarm water
• 2 eggs (one whole egg and one yolk for dough; remaining white for wash)
• 4 tablespoons water, for egg wash
• 25 g sugar
• 25 g melted butter, plus a little extra for glazing
• 2 teaspoons dried yeast
• 1 teaspoon salt
• A little oil, for the proving bowl

Method

1. If using fresh pumpkin, scoop out the seeds and fibrous material, peel the flesh, cut into large chunks, boil for 15-20 minutes until tender, drain, mash well, and cool.
2. Add the yeast and sugar to the lukewarm water, mix to dissolve, and leave for 10 minutes to activate.
3. Beat one whole egg with the yolk of the second egg. Separately beat the remaining egg white with 4 tablespoons water for the wash.
4. Put the flour and salt in a bowl and mix well.
5. Add the egg mixture, melted butter, yeast/water mixture, and 200 g pumpkin purée to the flour mixture and mix to form a soft, slightly tacky dough.
6. Knead the dough on a well-floured surface for 10 minutes.
7. Place the dough in a lightly-oiled bowl, cover, and leave in a warm place until doubled in size.
8. Turn the dough out onto a floured surface, knock back, and divide into 10 equal portions.
9. Shape each portion into a smooth ball, flatten slightly, make 8 cuts from top to bottom to form an 8-petalled flower shape, and press a deep dimple into the center.
10. Place the shaped dough on a floured baking sheet, leaving space between each.
11. Cover with a large plastic bag and prove for 30-40 minutes.
12. Brush the rolls with egg wash, then bake at 175°C/350°F fan oven or 190°C/375°F conventional oven for 12-15 minutes.
13. Cool on a wire rack, then brush with melted butter for a satin finish.
14. If adding decorative stalks, remove them before eating; they are not part of the recipe's edible ingredients.