Pumpkin bread rolls with sage butter
The sage butter adds a depth of flavour to an already wonderful savoury dish.
- 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
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.