Today is our Halloween party - and we have been baking all morning - including these (I'm very chuffed with them) pumpkin rolls for the kids...
We simply made up the bread as normal - and at the second knead we popped them into oiled shaped silicon moulds (meant to be for cakes)... Baked as normal rolls for 10 mins - and voila!
Not sure how much of the bread will be left for the troops - as we are a little fond of it fresh with a mound of butter (see half eaten loaf!)
Enjoy! (Note these are NOT pumpkin flavour - just shape!.. as the kids love them)
500g strong white flour
1 tsp (or 6g sachet) quick yeast
25g butter from fridge
300ml water (warm)
Rub Butter into the flour
Stir in the yeast and salt
In a well in the middle add the water and mix up into a dough
Knead in a mixer with hook for 5 mins (or floured surface for 10)
Oil a clean bowl and place ball in there
Cover with damp clean teatowel
Leave in a warm place for 1 hour until doubled in size
'knock back' - knead for another 5 minutes
form into loaf and place in 2lb loaf tin ** or cut up into 12 large or 18 mini rolls to put into the pumkin or other moulds...
Cover with teatowel again and leave to rise for 30mins
Meanwhile super hot oven on at 220oC
Place in the oven for 30mins for a loaf or 10 mins for rolls
|second kneading is when you shape into little rolls|
|pop into moulds|
|and here you go!|
|fresh wholemeal made with our local farmers new flour.. lasted 2 minutes|