Malta Independent - - CROSSWORD & FUN -

Prep Time 40 Min Cook Time 20 Min Ready in 60 Min Makes 12

Pump­kin rolls

In­gre­di­ents 3 cups bread flour, plus ex­tra to knead 1 ta­ble­spoon in­stant dried yeast 1 tea­spoon salt 1 cup cooked mashed pump­kin 1/2 cup Fanta Orange, warmed 2 ta­ble­spoon olive oil 1 egg 6 pret­zels 20g but­ter, melted

Direc­tions 1. Com­bine flour, yeast and salt in the bowl of an elec­tric mixer fit­ted with a hook at­tach­ment. Make a well and add pump­kin, warmed FANTA, oil and egg. Knead on medium-low un­til com­bined. In­crease speed to medium-high and knead for 3-4 min­utes or un­til elas­tic dough forms (it will be a bit sticky). Cover with plas­tic wrap and stand in a warm, draught-free place for 1 hour or un­til more than dou­bled in size. 2. Lightly flour a large bak­ing tray. 3. Punch dough down with fist. Trans­fer to a lightly floured sur­face. Knead dough for 30 sec­onds or un­til smooth. Roll into a log and cut into 12 pieces 4. Knead each piece into a ball. Place on pre­pared tray and cover loosely with a tea towel. Stand in a warm, draugh­t­free place for 20 min­utes. 5. Pre­heat oven to 220C or 200C fan­forced. 6. Break pret­zels to form 12 pump­kin stalks. Press stalks into rolls. Us­ing scis­sors, snip around dough. Brush with but­ter. 7. Bake for 15 min­utes or un­til golden and cooked. Stand on tray for 10 min­utes. Serve warm or at room tem­per­a­ture.

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