butter — for greasing
500 g flour — cake
7 g Superbake Instant Yeast
5 ml salt
60 ml brown sugar
250 ml pumpkin — cooked, mashed
50 g butter, melted, or 60ml (¼c) olive oil
125 ml water — lukewarm
1 eggs — whisked
125 g butter — soft
60 ml fresh sage — roughly chopped
rosemary sprigs — roughly chopped
sea salt — pinch
Preheat the oven to 180°C.
Grease an ovenproof dish, baking sheet or ovenproof pan well with butter and line with baking paper.
Mix the flour, yeast, salt and sugar in a large mixing bowl.
2 In a separate jug, beat the rest of the ingredients together and add to the flour mixture.
Mix well, then knead until a soft dough forms – adding the extra water if necessary.
3 Transfer the dough to a clean bowl, cover with a tea towel and set aside in a warm place to rise for about 1 hour or until doubled in volume.
4 Knock back the dough and shape into 10-12 rolls.
Arrange the rolls closely together on the prepared dish, baking sheet or pan, cover and set aside to rise for another 30 minutes.
5 TO FINISH Lightly brush the rolls with the egg and bake for 15-20 minutes or until golden brown and done.
6 Mix the butter, herbs and salt and serve with the rolls.
Article written by: Food24
Photo credit: Food24