Easy Halloween Pumpkin Bread Roll
Easy Pumpkin Bread Roll is a soft yet moist yeast-based pumpkin loaf, perfect for Halloween breakfast π. As an added bonus, it's also dairy and egg free! #mom_pumpkinbreadrollrecipe #whatmymommakes #whatmymommakesrecipe
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INGREDIENTS
1/2 tsp instant dry yeast
35ml tbsp warm water
50g pumpkin puree
1 tbsp sugar
1 cup bread flour
30ml oil
INSTRUCTIONS
Poke the pumpkin with knife, and place in a microwave for 4-5 minutes or until the flesh is fork soft.
Cool it down before cutting and puree it.
Dissolve the yeast and sugar with the water in a mixing bowl.
Add in the flour the mix it until it is well combined.
Add in pumpkin puree the knead the dough for 5-1 0 minutes or so until is smooth and elastic. Place in a lightly greased bowl, cover, and let rise about 1 hour.
Divide the risen dough into 6 balls dough.
Divide each small dough into 6 smaller balls and shape it on muffin pan.
Cover and let rise another 30 minutes or so.
Bake at 170C/335F degrees for about 10 minutes in air fryer oven until golden brown.
In last minute, take it out brush with honey and garnish with pumpkin seed. Bake again for another minute.
Cool it down before removing from muffin pan.
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