Pumpkin bread rolls with sage butter

The sage butter adds a depth of flavour to an already wonderful savoury dish.

Preparation time : 45 mins Servings : 10-12 rolls
  • butter for greasing
  • 500 g cake flour
  • 7 g instant yeast
  • 5 ml salt
  • 60 ml light brown sugar
  • 250 ml cooked, mashed pumpkin
  • 2 eggs
  • 50 g butter, melted, or 60ml (¼c) olive oil
  • 125 ml lukewarm water + extra (if needed)
  • 1 egg, whisked
  • 125 g soft butter
  • 60 ml roughly chopped fresh sage
  • leaves of 1 rosemary sprig, roughly chopped
  • pinch of sea salt

Preheat the oven to 180°C.

Grease an ovenproof dish, baking sheet or ovenproof pan well with butter and line with

baking paper.

1 DOUGH Mix the flour, yeast, salt and sugar in a large mixing bowl.

2 In a separate jug, beat the rest of the ingredients together and add to the flour mixture.

Mix well, then knead until a soft dough forms – adding the extra water if necessary.

3 Transfer the dough to a clean bowl, cover with a tea towel and set aside in a warm place to rise for about 1 hour or until doubled in volume.

4 Knock back the dough and shape into 10-12 rolls.

Arrange the rolls closely together on the prepared dish, baking sheet or pan, cover and set aside to rise for another 30 minutes.

5 TO FINISH Lightly brush the rolls with the egg and bake for 15-20 minutes or until golden brown and done.

6 Mix the butter, herbs and salt and serve with the rolls.