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INGREDIENTS 

1/2 cup pumpkin puree from a can

1/2 cup milk or plant base milk

3 Tbsp. unsalted butter or plant base butter

1 egg

1/4 cup brown sugar

1/4-1/2 tsp salt

2 tsp. dry yeast

2.5 cups flour

cooking rope and 1 cup vegetable oil

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How to make

in a mixer place the warm milk, dry yeast, pumpkin puree, soft unsalted butter, brown sugar and egg, mix for 3 minutes.

Add the salt, & flour, mix for 10 minutes, cover and let the dough rest for one hour.

Sprinkle more flour on the sticky dough and divide it to 8 equal parts.

Cut the rope to eight equal pieces, each piece in the length of 16” each.

pour the vegetable oil in a wide bowl and deep all 8 pieces of cooking rope in the oil.

Keep all eight pieces of dough covered with a kitchen towel so that they don’t dry.

Make a smooth ball of one piece of dough, use the palm of your hand to flat it a little.

Now tie one of the cooking ropes four times around the dough ball as it shows in the picture below.

Brush all eight rolls with egg and place on a baking pan.

Place two mugs between the rolls, this will ensure that the rolls will not stick to the towel.

Now cover with a large kitchen towel and let rest for 45 minutes.

Bake in a pre-heated oven for 20 minutes at 350F (180).

let cool completely.

These pumpkin rolls can be refrigerated and can be freeze as well.

Reheat in an oven before serving.

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As always, with love, from my kitchen to yours

Enjoy 💕

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