Sweet Pumpkin Dinner Rolls
Sweet Pumpkin Dinner Rolls - Delicious for breakfast, lunch or dinner. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Pumpkin not only adds a pretty orange color to these rolls, but also plenty of vitamins, minerals and secondary plant substances, such as carotenoids.
The pumpkin buns taste best on the baking day, but they can also be frozen and defrosted if necessary. To do this, simply take them out of the freezer, let them defrost for about 30 minutes and bake them in a preheated oven at 350 °F for 5-10 minutes.
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 85 mg |
Ingredients
- Ingredients
- 10 ozs Pumpkin
- 3 Tbsps Orange juice
- 16 ozs Spelt flour
- 1 cube Yeast
- 5 Tbsps Raw cane sugar
- 10 Tbsps
- 1 Vanilla bean
- 1 egg (M)
- 80 grams room-warm butter
- ½ tsp cinnamon
- 1 pinch ground Cardamom
- 1 pinch salt
- 1 egg yolk
Preparation steps
Wash, core and chop the pumpkin. Put them into a pot with orange juice and cook them at low heat for about 15 minutes until soft. Puree and let cool down.
In the meantime, put flour in a bowl and press a depression in the middle. Crumble the yeast and add 1 teaspoon whole cane sugar and milk to the hollow. Cover and leave to rise for 10 minutes.
Slice the vanilla pod lengthwise and scrape out the pulp. Add vanilla pulp, remaining sugar, egg, butter, cinnamon, cardamom, 1 pinch of salt and cooled pumpkin puree to the pre-dough. Knead everything to a smooth dough and let it rise covered for 1 hour.
Divide the dough into 8 equally sized pieces and form into rolls. Place on a baking tray covered with baking paper. Whisk the egg yolk with water and brush the rolls with it.
Bake rolls in a preheated oven at 350 °F for 20-30 minutes until golden brown.
