Saffron Dinner Rolls
How do you make pumpkin and saffron rolls?
Mix pumpkin purée with flour, yeast, and saffron-infused water. Add salt and butter, knead, and refrigerate for 6 hours. Shape round rolls, let them rise for 2 hours until doubled in volume, and bake at 240°C for 12 minutes, browning the surface at the end.
Delicate little rolls with a different flavor, ideal for a special dinner, served with a not-too-strong cold cut or spread so we can enjoy the distinctive flavor of this exquisite recipe.
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Servings: For approximately 18 rolls
Ingredients
- 500 g type 0 wheat flour
- 6 g fresh brewer's yeast
- 200 g steamed or baked pumpkin
- 150 ml water with 2 g saffron
- 12 g salt
- 50 g plant-based butter
Instructions
Place the cooked pumpkin in a small bowl and mash it with a fork. Set aside.
To make the saffron water, heat the water and sprinkle in the 2 grams of saffron. Stir very well, cover, and let rest for about 30 minutes so it infuses perfectly.
Sift the flour into a large bowl.
Add the yeast, the cold pumpkin purée, and about 100 ml of the total saffron water. Mix with a spoon until all the ingredients come together.
Add the 12 g of salt and the remaining water. Knead for a few minutes.
Lastly, add the softened butter.
Work the dough until it has absorbed the butter completely. Cover and let rest in the refrigerator for 6 hours.
After the resting time, take the dough and transfer it to a work surface. Divide it into small portions of about 50 g each; if you want smaller buffet-style rolls, make portions of 30-40 grams.
If you make them 50 g each, you will get about 18.
Take each portion and fold each side toward the center, as if folding a handkerchief.
With the palm of your hand, make circular movements with each portion until you have smooth little balls.
Place them spaced apart on a baking sheet lined with parchment paper. Put the tray in the turned-off oven for about 2 hours.
When they have doubled in volume, remove the tray from the oven and preheat the oven to 240°C (460°F).
Once the oven reaches temperature, bake for 12 minutes, placing the tray in the lower part of the oven, then transfer it to the top rack for 2-3 minutes so the rolls brown. Remove from the oven and let cool completely before enjoying with your favorite spread or cold cut.
Enjoy your meal!
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- 500 g type 0 wheat flour
- 6 g fresh brewer's yeast
- 200 g steamed or baked pumpkin
- 150 ml water with 2 g saffron
- 12 g salt
- 50 g plant-based butter