Mini Pumpkin Milk Rolls
Perfect for accompanying a nice warming bowl of winter soup
- 280ml warm whole milk
- 7g dried active yeast
- 1 tbsp runny honey
- 60g melted butter
- 1 tsp salt
- 360g plain flour
- In a large bowl, mix the warm milk, yeast, honey, melted butter and salt and give it a thorough mix.
- Add the flour and combine into a dough.
- Transfer to a clean worksurface and knead for at least 10 minutes, until the dough is silky and smooth.
- Place in a lightly oiled bowl and cover. Leave to rise for around an hour or until doubled in size.
- Once risen, punch down the dough and divide into 6 even sized rolls - about 95g each.
- Roll each bit of dough into a tight ball. I do this by pinching the dough into the middle so it becomes taught, then placing the bottom onto a surface and rolling under a cupped hand for around 15 seconds. You should be left with a neat ball.
- Pre-heat the oven to 190 C (fan)
- Let these rest for around 15 minutes and cut 18 strips of string, each about 30 cm long.
- Carefully place 3 strips of string, evenly spread under each dough ball to create the pumpkin ridge pattern. This can be really tricky to do, so I did one dough ball at a time - I carefully lifted each one up every time I tied string around it, eventually forming 6 'segments'.
- Don't tie too tightly, as you are then going to leave the buns to prove for another 30-35 minutes. As they expand, the strings will pinch the dough in, creating that pumpkin shape!
- Once you have done all 6, dust a little flour over the top of each roll.
- Bake for around 25 minutes, until a lovely golden brown, then remove from the oven and leave to cool.
- Once cool enough to touch, carefully snip the string and remove it from the roll.
- Pop one cashew nut into the top of each roll - it is easier to use a skewer to create a small hole first.
- Serve on their own, or with some delicious soup!
Head to my Instagram @alice.fevronia for a video on how to make these, and if you give them a go, please tag me as I always love to see!