Wholemeal pumpkin rolls with skyr

Grove græskarboller med skyr – Bløde og saftige boller

Wholemeal pumpkin rolls with skyr

Recipe for filling wholemeal rolls with pumpkin and skyr.

The recipe makes about 18 rolls

Course Bread, Breakfast

Cuisine Danish

Nøgleord Pumpkin, Soft rolls, Wholemeal rolls

Total Time 3

Servings rolls

Calories 180kcal

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

Instructions

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.

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