Soft pumpkin rolls made with the pulp left over from juicing a pumpkin.
This recipe came about after I made pumpkin risotto, cooking the rice in pumpkin juice. I then used the pulp for this batch of pumpkin rolls.
They taste really good, with a wonderfully soft texture, and they are packed with fibre-rich pumpkin, – quite impossible to resist.
If you haven’t just juiced a pumpkin for a risotto, you can easily grate the pumpkin instead, – the rolls turn out every bit as good.
