SERVES 12. PREP 40 MINS. COOK 20 MINS
• 3 cups bread flour, plus extra to knead
• 1 tbsp instant dried yeast
• 1 tsp salt
• 1 cup cooked, mashed pumpkin
• ½ cup Fanta Orange, warmed
• 2 tbsp olive oil
• 1 egg
• 6 pretzels
• 20g butter, melted
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, draught-free 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.