Pumpkin Rolls

Peel the pumpkin and cut it into slices. Microwave until completely soft, about 5–7 minutes (if any liquid is released, drain it off). If you don't have a microwave, you can roast it in the oven. I use the microwave.

Blend the pumpkin until smooth using a blender, then let it cool. For 150 g of pumpkin purée, I needed about 350 g of peeled pumpkin.

Place the flour in a bowl and add the yeast. I used instant dry yeast, which should be mixed directly into the flour.

In a separate bowl, mix together all the remaining ingredients except the butter. Add to the flour and mix until a dough forms. Add the melted and cooled butter and knead it in. Knead the dough thoroughly by hand or in a stand mixer for at least 10 minutes. The dough should become very elastic and pull away from the sides of the bowl easily. I kneaded mine in a stand mixer using the dough hook.

Return the dough to the bowl, cover with plastic wrap, and place in a warm spot for 1 to 1.5 hours, or until it has risen two to three times in size. Here's how I create a warm spot: I put the dough in the oven, turn it on for 2 minutes to warm up, then immediately turn it off. You can also place it near a radiator or any other warm spot.

Shape the rolls. Turn the risen dough out onto the counter, dusting with flour as needed, and divide it into 10 equal portions.

Next, shape each piece into a smooth round ball so the rolls come out even and round. Gently press each piece flat, then work around the edges, folding the dough inward while stretching it taut on the outside.

Make a second pass around the dough, repeating the same motion.

Gently stretch the dough slightly to form a little "stem," then press it back in.

Flip the ball over and roll the bottom against the counter. The round roll is now ready.

Using any plastic card — like your credit card)) — make eight cuts down to the bottom of the dough ball, being careful not to cut through the center.

Place the shaped rolls on a baking sheet lined with parchment paper. Insert pieces of almonds, other nuts, or raisins for the stem. I used almonds — I trimmed the sides off each almond with a sharp knife and used the center piece. Brush the rolls with the beaten egg wash.

Place the baking sheet in an oven preheated to 200°C (400°F) and bake for about 10–15 minutes, or until lightly golden. Let cool.

These rolls are great with butter alongside tea — or coffee, or even on their own)) You can also serve them with jam, honey, or nothing at all. My daughter ate them just as they were, systematically picking off the little sides of each roll one by one))

These pumpkin rolls are not only incredibly delicious, soft, and tender — they're absolutely gorgeous too!