🍂🎃 Pumpkins in October? How novel. But these little rolls are fun to make and delicious to eat. It’s soup season, so get dipping! 🥣🍂 Makes 8 mini pumpkin rolls: - 130g pumpkin purée (if you’re in the UK, the tins can often be found in international food stores) - 150ml warm whole milk - 7g dried active yeast - 60g melted butter - 1 tsp salt - 375g plain flour - 1 egg (for egg wash) - Handful of cashew nuts 1. Mix the warm milk with the melted butter, salt, pumpkin purée and yeast, and give it a good stir. 2. Add the flour and mix until it comes together into a dough. 3. Knead on a lightly floured surface for around 10 minutes until smooth. If it’s too sticky you can add a little extra flour but not too much, and it should become less sticky as you knead. 4. Form into a ball, and leave in a lightly oiled, covered bowl for around 1 - 1.5 hours until doubled in size. 5. Pinch down the dough and divide quality into 8 balls (around 85-90g) 6. Use string to loosely tie around the pumpkins to divide them into 6 segments. You can do this with 3 pieces of string, or with 1 long piece that wraps around, whatever you find easiest. 7. Cover loosely with cling film, and leave to prove for another half an hour, until the pumpkin shape has formed. 8. Meanwhile preheat the oven to 190°C. 9. Mix the egg with 1 tbsp water and brush the rolls with egg wash. 10. Bake for around 25-30 minutes until a lovely golden brown. 11. When cool enough to touch, cut off the string and poke a hole in the top to add the cashew nut. 12. Enjoy! 🎃 LTKHalloween LTKSeasonal LTKhome