Description
Tender, soft, tasty rolls with a simple but striking form. Recipe from an Italian website.
Ingredients
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Pumpkin
200 g
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Yeast
2 tsp
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Water
50 ml
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Brown sugar
1 tsp
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Flour
270 g
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Buckwheat flour
80 g
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Salt
1 tsp
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Olive oil
1 Tbsp
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Juice
1 tsp
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Milk
Cooking
The pumpkin boil for a couple. Ready to blend convenient way for you.
Yeast mixed with sugar and water, leave in a warm place to activate the yeast.
In the sifted flour (wheat + spelt) pour in yeast mixture
Add the pumpkin puree, lemon juice, olive oil and salt.
Knead a smooth, soft dough. Gather the dough into a ball, place in a bowl, cover and put in warm place to rise for 1.5-2 hours.
The finished, risen dough roll out on floured surface.
Cut out the circles (I have a diameter of 7.5 cm). Impose overlapping 5-6 rounds, cut in half, roll into a tube. To fix the "petals". Put buns on a baking tray lined with baking paper, cover and place in a warm, draft-free place for 30-40 minutes to rise.
Grease the buns with milk and sprinkle with coarse salt. Bake in a preheated to 200'C oven until Golden brown (15-20 minutes). Finished rolls to cool on a wire rack.
Here's a "bouquet"
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