.. actually, we wanted to start the weekend with a day at the seaside. After a storm, you can find great things on the beach and after many days at work and many people and cars in the city, it’s nice to breathe fresh sea air for a day. So I baked some rolls the day before for our trip. But now the hurricane “Zeynep” has been announced. And it’s probably better to stay at home. Now I have buns and time for the blog.
The first time I baked them with walnuts, oatmeal and rosemary. Now, for the picnic, they’re clean, just with the pumpkin puree. I used Hokkaido pumpkin with the skin on. It makes a great colour and consistency. Either boil the pumpkin cubes in a little water until soft or cut the seeded pumpkin into equal-sized cubes, spread them out on a baking tray lined with baking paper and bake them in the oven for about 20 minutes (at 180 degrees convection). Then finely mash the cooked pumpkin or mash it with a potato masher. If a few small orange pieces remain, that’s no problem.
If you want to eat them the next day, you can bake the rolls again briefly on or in the toaster. You can top them sweet or hearty. Let’s see, maybe the hurricane season is over on Sunday and we can go to the water again. Have a nice weekend and write me if you give the recipe a try.
pumpkin rolls with olive oil
- 1 tbsp rosemary needles
- 150 g wholemeal rice flour
- 100 g ground almonds
- 100 g food starch (potato or tapioca)
- 10 g ground psyllium husk
- 20 g tartar baking powder
- 1 tsp xanthan glutenfree
- 1 tsp ground turmeric
- 1 strong pinch of salt
- 1 pinch of ground pepper
- 80 g olive oil (extra vergine) extra virgin
- 250 g pumkin puree
- 3 tbsp oats , glutenfree
- 1 handful walnut kernels
- Finely chop the rosemary needles and mix it together with the flour ‑mix ingredients in a bowl. Add olive oil and knead between fingers with flour mixture to form a crumbly dough. Add the pumpkin puree and 2 tbsp of ice cold water. Knead briefly until smooth.
- Roll out the dough on a lightly floured surface or directly on a baking sheet into a circle, about 18 cm. Sprinkle with oatmeal and coarse chopped walnuts. Now carefully roll it out into a circle of about 20 cm and divide it into 8 cake pieces with a knife. Pull these a little apart.
- Bake in a preheated oven at 180 degrees convection (top/bottom heat 200 degrees) for 15- 20 minutes. Let them cool on a cooling rack. They taste best lukewarm.