Easy Pumpkin Rolls
Thanks to the dietary fibers from the whole-wheat flour and pumpkin, the rolls fill you up for much longer! Additionally, the pumpkin supplies large quantities of the vitamin A precursor beta-carotene, which is important for healthy eyes.
If the rolls are too sweet for you, you can also cook the pumpkin with water instead of apple juice. As far as the types of flour are concerned, you can vary as you like!
Combine both types of flour in a bowl and make a well in the middle. Mix the yeast with the sugar and about 1/2 cup of lukewarm water. Add to the well. Cover with some flour from the sides and let sit about 30 minutes.
Cut the pumpkin into small cubes. Cook with the apple juice for about 20 minutes until soft. Allow to cool and puree.
Melt the butter in a small saucepan. Add the salt, the mashed pumpkin, and approximately 1/3 cup lukewarm water to the well. Knead everything together with the dough hook of a mixer until the dough pulls away from the sides. Cover and let sit for another 30 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Divide the dough into 8-10 equal pieces and roll into small balls. Cut a cross in each ball and place on the sheet. Cover and let rise for another 20 minutes.
Bake for about 20 minutes until golden brown.
Remove from the baking sheet and let cool.