Have you ever made yeast rolls yourself? These are delicious stuffed with pumpkin, cinnamon and more! Perfect for a baking session at home!
Carefully warm the oat milk in a saucepan. Preferably with a themometer. It should just get too warm. Over 40 ℃ (= 104℉) the yeast bacteria die later and your dough becomes firm and not fluffy. If there is no thermometer at hand: 40 ℃ really only feel SLIGHTLY warm.
Dissolve the yeast in the oat milk and melt the coconut oil in it (this has a melting temperature of about 25 ℃/ 77℉).
In a large bowl or kneading machine, add the flour, salt, brown sugar and the oat milk mixture. Knead well.
Then put in a bowl, cover with a cloth and let rise in a warm place (not more than 37 ℃ = 98 ℉) for at least 1 hour.
In a bowl, mix the pumpkin puree (see note) with maple syrup and cinnamon.
As soon as the dough is ready, preheat the oven to 180 ℃ / 350 ℉ and line a baking sheet with parchment paper. Put aside.
Sprinkle a counter spot with flour and roll out the dough about 1 cm (= 0,4 inch) thick.
Spread the pumpkin mixture on top and then carefully roll it up.
Now cut the rolls with a sharp knife or with the help of thin thread. About 4-5 cm (1,8 inch) thick.
Carefully place the rolls on the baking sheet. Brush each one with oat drink and sprinkle some brown sugar on top and bake for about 20 minutes.
You've made this recipe? YAY ?
Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. ?
For the pumpkin puree, you can wash, cut and cook a pumpkin yourself. Then puree well. Butternut Squash and Hokkaido are best for this. It's best to peel both beforehand, then it will be creamier at the end.
therawberry.de