Pumpkin bread rolls with sage butter

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Prep: 45 mins

The sage butter adds a depth of flavour to an already wonderful savoury dish.

By Food24 October 08 2019
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Ingredients (14)

butter — for greasing
500 g flour — cake
7 g Superbake Instant Yeast
5 ml salt
60 ml brown sugar
250 ml pumpkin — cooked, mashed
2 eggs
50 g butter, melted, or 60ml (¼c) olive oil
125 ml water — lukewarm
1 eggs — whisked
125 g butter — soft
60 ml fresh sage — roughly chopped
rosemary sprigs — roughly chopped
sea salt — pinch
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Method:

Preheat
the oven to 180°C.

Grease
an ovenproof dish, baking sheet or ovenproof pan well with butter and line with

baking
paper.

1 DOUGH Mix
the flour, yeast, salt and sugar in a large mixing bowl.

2 In
a separate jug, beat the rest of the ingredients together and add to the flour
mixture.

Mix
well, then knead until a soft dough forms – adding the extra water if
necessary.

3 Transfer
the dough to a clean bowl, cover with a tea towel and set aside in a warm place
to rise for about 1 hour or until doubled in volume.

4 Knock
back the dough and shape into 10-12 rolls.

Arrange
the rolls closely together on the prepared dish, baking sheet or pan, cover and
set aside to rise for another 30 minutes.

5 TO FINISH Lightly brush the rolls with the egg and bake for 15-20 minutes or until
golden brown and done.

6 Mix
the butter, herbs and salt and serve with the rolls.



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