Pumpkin Rolls

by Editorial Staff

I love pumpkin, you can cook a great variety of dishes from pumpkin. And for dessert, and for the second. On a fast day, I will offer a lean roll with pumpkin for tea. Healthy, tasty, satisfying.

Servings: 10

Cook: 1 hour 30 minutes

Ingredients

  • Pumpkin – 1 kg
  • Flour – 500 g
  • Vegetable oil – 100 g
  • Salt – 1.5 teaspoon
  • Sugar – to taste (5-8 tablespoons)
  • Pepper (optional) – 1-2 pinches
  • Water – 1-1.5 cups

Directions

  1. Sift flour. Salt.
  2. Add vegetable oil (5 tablespoons). Slowly adding warm water, knead the hard dough.
  3. Cover the dough with a towel and leave to brew for 20 minutes.
  4. Meanwhile, peel the pumpkin.
  5. Grate the pumpkin on a coarse grater.
  6. Preheat a frying pan, pour in vegetable oil. Put the prepared pumpkin in hot oil. Simmer over medium heat, stirring occasionally, for about 5 minutes. Refrigerate.
  7. Turn on the oven. Divide the dough into pieces the size of a small orange. Adding flour, roll a piece of dough into a crust.
  8. Grease the biscuit with vegetable oil. Lay out the filling. Sprinkle with sugar, pepper a little (optional).
  9. Form a roll. Grease a baking sheet with vegetable oil. Put the pumpkin roll on a baking sheet.
  10. Grease the pumpkin roll with vegetable oil on top. So make all the rolls.
  11. Place a baking sheet with rolls in the oven on the middle shelf. Bake the pumpkin rolls at 180-190 degrees until tender, about 40-45 minutes.
  12. Lean pumpkin rolls are ready. Cut into portions. You can serve the pumpkin rolls warm or cold.

Bon Appetit!

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