Here is the recipe for pumpkin-shaped rolls with raisins and pumpkin, without eggs and butter. Here is an autumn dessert that brings cheer and color to the table: a recipe that is part of our collection dedicated to Homemade Bread Recipes and, especially like the Sweet Pumpkin and Raisin Bread, belongs to our Pumpkin Recipes collection. How many times have I told you that my children hate pumpkin as much as I love it? In my house pumpkin is a controversial vegetable that I love to display in the kitchen as decoration and, above all, to eat, and my children don’t particularly like it! Still, once the pumpkin is cut, I can’t finish it all by myself, right? So while I never give up my roasted pumpkin or my pumpkin and burrata cream, with the remaining misunderstood vegetable I make dishes that can win over even the most reluctant palates. The other day Irene saw a reel showing sweet pumpkin rolls with cinnamon and raisins shaped like little pumpkins. She basically challenged me: “these are the pumpkins I like”! You know what? I had the afternoon free and, since kneading relaxes me a lot, I pulled from the pantry the flour, the yeast, the flavorings, roasted and pureed the pumpkin and with a few other ingredients I created these delightful semi-sweet pumpkin and raisin rolls, similar to brioche without eggs and butter, totally vegan and vegetarian! Want to try them too? Let’s go to the kitchen — you’ll see these pumpkin rolls will disappear fast and pumpkin will be a winner at your home too!
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- Difficulty: Medium
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for pumpkin rolls with raisins and cinnamon
- 3 1/2 cups Manitoba flour (or 00/Type 0 pizza flour)
- 1 1/3 cups butternut pumpkin (or Delica, cooked and pureed)
- 1 1/3 tsp salt
- 3 1/2 tbsp sunflower oil
- to taste orange and lemon zest
- 1 tsp vanilla extract
- 1/4 cup sugar
- to taste egg (beaten for finishing, optional)
- 1 cup raisins
- 1 tsp active dry yeast (or 12 g fresh yeast)
Tools
- Bowl
- Work surface
- Baking sheet
- Parchment paper
- Oven
- Kitchen twine
- Steamer
- Dough scraper
- Dough scraper
Steps to make pumpkin-shaped rolls
To prepare these semi-sweet rolls you need to start with the pumpkin. I recommend a firm-fleshed pumpkin like butternut or Delica and I also recommend steaming it so it stays soft without absorbing too much water. Alternatively, roast it in the oven for 35-40 minutes, adding a little water to the pan and covering it with aluminum foil while baking.
Let’s start: rinse the pumpkin, peel it and cut it into chunks, place them in the steamer and cook for 20-25 minutes or until soft. I use a microwave steamer.
Puree the pumpkin and set it aside. You’ll need about 1 1/3 cups of cooked pulp (approximately 325 g), so start from at least 1.3 lb (about 600 g) of pumpkin to peel and cook.
Put about 3 cups of flour in a bowl, add the pumpkin puree and mix, add the yeast, the sugar and stir.
Finish with the salt, cinnamon, vanilla extract and orange extract or grated (organic) citrus zest.
Work the dough in the bowl and adjust the consistency with the remaining flour. Let it rest for 10 minutes, then flour the work surface and turn the dough out. Knead it vigorously without adding more flour until the dough goes from sticky to smooth, elastic and homogeneous; use a dough scraper to help work the dough and detach it from the surface. This may take about 10-15 minutes; of course using a stand mixer will make it easier, so use one if you have it.
Do not use blade-style food processors; they are not suitable for this dough. Flatten the dough on the work surface, distribute the raisins and sprinkle a few drops of water over them. Roll into a cylinder, give two turns of folds, shape into a ball and place it in a bowl to proof until doubled, in a warm place, for example in the oven with the light on, covered with plastic wrap.
Once doubled, no earlier, divide the dough into pieces of about 80–100 g each and form balls using a dough scraper. Form the balls and tie them gently with kitchen twine to create ‘segments’ like pumpkin slices, but don’t tie too tight, and place them again in a warm spot to proof for about 50 minutes.
When proofed, brush the little pumpkins with some beaten egg (or plant-based milk for a completely vegan version) and bake in a static oven for 20-25 minutes at 392°F. Remove from the oven, let cool slightly and finish with stems and leaves gathered from the garden.
Serve the rolls warm or at room temperature.
You can store leftovers well sealed in a plastic food bag; they will keep for 24 hours, or you can freeze them and thaw at room temperature when needed.
Notes and tips
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