Wash the Hokkaido pumpkin thoroughly, cut in half, remove the seeds and grate coarsely. Finely dice pancetta and leave in a pan without fat. Let the drains cool down. Mix the flour with the dry yeast, salt, pepper, nutmeg and finely chopped parsley dry. Add the softened butter, milk and eggs and mix with the mixer or food processor. Work in the cooled pancetta cubes and the grated pumpkin flesh and cover the dough for 45 minutes. Knead briefly and weigh out dough pieces of approx. 80 g from the quite soft dough. Work the dough pieces into a ball shape with very well floured hands and place them in the muffin tins. Let rise again for about 30 minutes and bake in the oven preheated to 180 ° C for about 25-30 minutes. You can also put this dough in a loaf pan and bake it as bread.
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