These delicious rolls are packed with digestive fiber for healthy intestines.
Sprinkling pumpkin seeds on top of your finished recipe also tastes very good! Additionally, they provide protein and valuable polyunsaturated fatty acids.
Measure flour into a bowl, make a well in the center. Crumble yeast, stir in sugar until smooth and dissolve with a little warm milk and pour into the well. Cover bowl with a cloth and let stand in a warm place for 30 minutes.
Peel pumpkin, remove seeds, cut into large pieces and boil in salted water for about 20 minutes until soft. Then puree and add with 2 to 3 tablespoons cornmeal, salt and sunflower oil to the dough and knead well.
Add cornmeal until dough is smooth. Cover dough again and let rest in a warm place about 60 minutes.
Put dough on a floured surface, knead, form into small rolls, cut top into a star-shaped, sprinkle with water and a little cornmeal.
Grease a baking sheet, arrange rolls on the sheet and bake in a preheated oven at 400°F for 20-25 minutes until golden brown, then remove from oven and serve warm.