Seasonal Kitchen

Sweet Pumpkin Dinner Rolls

4.42857
Average: 4.4 (7 votes)
(7 votes)
Sweet Pumpkin Dinner Rolls

Sweet Pumpkin Dinner Rolls - Delicious for breakfast, lunch or dinner. Photo: Iris Lange-Fricke

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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
349
calories
Calories

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.

1 roll contains
(Percentage of daily recommendation)
Calorie349 kcal(17 %)
Protein10 g(10 %)
Fat13 g(11 %)
Carbohydrates48 g(32 %)
Sugar added9 g(36 %)
Roughage5.8 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.7 mg(14 %)
Vitamin K3.5 μg(6 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.2 mg(14 %)
Folate69 μg(23 %)
Pantothenic acid1.3 mg(22 %)
Biotin9.3 μg(21 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C7 mg(7 %)
Potassium465 mg(12 %)
Calcium51 mg(5 %)
Magnesium72 mg(24 %)
Iron6.3 mg(42 %)
Iodine5 μg(3 %)
Zinc2.5 mg(31 %)
Saturated fatty acids6.5 g
Uric acid110 mg
Cholesterol85 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
8
Ingredients
10 ounces Pumpkin
3 tablespoons Orange juice
16 ounces Spelt flour
1 cube Yeast
5 tablespoons Raw cane sugar
10 tablespoons
1 Vanilla bean
1 egg (M)
80 grams room-warm butter
½ teaspoon cinnamon
1 pinch ground Cardamom
1 pinch salt
1 egg yolk
How healthy are the main ingredients?
Spelt flourPumpkinOrange juiceeggcinnamonsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Bake rolls in a preheated oven at 350 °F for 20-30 minutes until golden brown.