Pumpkin rolls with garlic and thyme.

yeast 2 tsp
cow’s milk 250ml
400g pumpkin
500 g flour
1 tsp salt
1 tablespoon sugar
thyme half beam
garlic 4 cloves
olive oil 4 tbsp

Pumpkin cut into slices, sprinkle with salt and thyme leaves (take half of the specified number), sprinkle with 1 tbsp. l. olive oil and ready to bake at 200 degrees for 30 minutes.

Pumpkin cool and pyurirovat blender until smooth.

Dry yeast, sugar and salt in warm milk mix.

Add 250 g of sifted flour, mix well.

Add pumpkin puree (1 cup), stir.

Add the garlic passed through the press, remaining thyme leaves, the remaining flour (250 g), 2 tbsp. l. olive oil and knead well (about 10 minutes). Important: the dough should be slightly sticky, but it’s good to move away from the source! The main thing – do not pour the flour, or bread does not get air and gentle.

In a greased form (1 tbsp. L. Olive oil) put the dough, cover with foil and put into a warm place for 1-1, 5 hours.

The dough should be well increase in size. Now, it should be good obmyat, releasing all the air.

Divide the dough into 10-12 equal portions, form a bun and leave for proofing for 15-20 minutes in a warm place. Bake at 190 degrees for about 30 minutes.

Finished rolls completely cool.


Bon Appetit!

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