Wholemeal pumpkin rolls with skyr – Soft pumpkin rolls made with skyr.
There is almost nothing better than a soft, freshly baked roll – and these wholemeal pumpkin rolls with skyr (thick Icelandic-style strained yoghurt) are filling, light and full of flavour.
They are made with roasted pumpkin, which gives a natural sweetness and a pale orange colour, while the skyr keeps the rolls wonderfully moist, adds protein and, together with the pumpkin, keeps them fresh for 4–5 days – stored in a tightly sealed bag at room temperature.
You can also boil the pumpkin instead of roasting it, but personally I find the flavour more intense and rounded when the pumpkin is roasted.
They are easy to bake and go with everything – breakfast with butter and cheese, as a sandwich for lunch, or alongside soups and salads.
The rolls can of course be frozen and taste lovely simply thawed, no reheating needed – perfect to have ready in the freezer.
A simple, wholesome, moist roll that works at any time of day – and one that quickly became a favourite in our house.
Wholemeal pumpkin rolls with skyr
Ingredients
- 450 g hokkaido pumpkin (red kuri squash)
- 300 ml lukewarm water
- 25 g fresh yeast
- 1 egg
- 100 g skyr
- 2 tsp honey
- 525 g plain flour
- 200 g wholemeal wheat flour or similar
- 1 1/2 tsp salt
- 50 g butter, diced – at room temperature
- A little oil
- Beaten egg, for brushing
Method
- Cut the pumpkin into large cubes, toss with a little oil and roast in a preheated oven at 200°C for about 25-30 minutes – or until completely tender.
- Tip the roasted pumpkin into a mini chopper or similar and blend to a smooth purée. Add a splash of water if needed, but not much – it must not become thin. Let it cool well – it should be no more than lukewarm, comfortable to the touch of your little finger.Weigh out 200 g – the amount roasted should give you roughly that.
- Dissolve the yeast in the lukewarm water, then add the pumpkin purée, egg, skyr and honey. Stir lightly to combine.
- Mix both flours with the salt and add a little at a time, mixing the dough, ideally in a stand mixer, until all the flour is worked into the dough.
- Then add the butter and knead the dough until it comes away from the sides of the bowl – this usually takes 10 minutes at a good high speed.Resist adding more flour; it will come together.
- Oil your hands and the worktop lightly, take the dough out of the mixing bowl and shape it into a tight, smooth ball by tucking the edges underneath.
- Oil the proving bowl lightly too and return the dough to it. Cover with cling film and a tea towel and leave to rise in a warm place for about 1 1/2 hours.
- Turn the dough out onto the worktop and divide it into 18 equal pieces of about 75-80 g each.
- Oil your hands lightly, tighten each piece of dough by folding the edges in underneath, then roll the rolls into smooth rounds.
- Leave them to prove for about 30 minutes. I spread them over 2 baking trays and bake one tray at a time. You can also place them closer together on a single baking tray so they join up as they rise.
- Brush the rolls with beaten egg and bake in a preheated conventional oven (top and bottom heat) at 225°C for about 10-12 minutes.
- Let the rolls cool before packing them in a tightly sealed bag.
Nutrition
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