Ingredients
- Cheddar Cheese & Sundried Tomato Bread Mix 5 x 500g
- 320ml warm water
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Pumpkin Rolls
- SERVES: 8
METHOD
- Tip the bread mix into a large bowl and add 320ml warm water. Stir until a dough forms.
- Knead the dough for 2 minutes, then let it rest for 5 minutes. Repeat this once more.
- Divide the dough into 10 equal pieces and roll each into a ball. Using kitchen string, gently tie around each ball to create a pumpkin-like shape, don’t pull too tight.
- Place the shaped rolls on a baking tray lined with oiled cling film. Cover loosely and leave in a warm spot to rise for 30–40 minutes.
- Preheat the oven to 210°C. Just before baking, lightly brush the tops of the rolls with beaten egg for a golden finish. Bake the rolls for 15–20 minutes until golden and cooked through.
- Carefully remove the string and enjoy warm or cooled.
Deb's Tips
To make it look more like a pumpkin, add an olive on top to complete the stalk of your pumpkin.