Summary

Ingredients

• 650 g flour, type 550
• 400 g pumpkin meat, net
• 2 packs dry yeast
• 60 g butter
• 150 ml milk, lukewarm
• 100 g suar
• 1 pinch (s) salt
• some cinnamon
• 1 packet vanilla sugar
• raisins
• some honey

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Instructions

1. Dice the pumpkin, add a little water and cook until soft. Then puree and let cool. Soak the raisins in water.
2. Put the flour and dry yeast in a bowl and mix. Add the milk, sugar, salt, cinnamon, vanilla sugar, butter and pumpkin puree and knead everything into a smooth dough on a floured work surface. Drain the raisins and knead into the dough. The raisins can or do not have to be in the batter. Cover the dough and let it rise in a warm place for about 2 hours.
3. Shape the dough into 20 rolls and place on a baking sheet lined with baking paper. Let rise again for 1 hour. Bake in the oven preheated to 180 ° C for about 20 minutes. Mix the honey with a little water. Take the rolls out of the oven and place on a wire rack. Brush the still warm rolls with the honey.