Gluten-free pumpkin yeast rolls with cheese and bacon

gluten-free

Recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for the gluten-free pumpkin yeast rolls

Makes 15 yeast rolls

• 1 x yeast dough. For the recipe and method, see: Basic recipe for a gluten-free yeast dough However, leave out the 80 g sugar and add 1 tsp salt instead.
• 350 g pumpkin, e.g. butternut or Hokkaido
• 150 g grated cheese, e.g. Gouda or Emmental
• Diced bacon, as desired
• Salt
• Pepper

How to bake and fill gluten-free pumpkin yeast rolls

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Prepare the yeast dough according to the instructions.
2. While the yeast dough is rising, make the pumpkin purée. To do this, peel the pumpkin, cut it into smaller pieces and simmer in a pot with plenty of water for approx. 10-15 minutes until soft. Drain off the water and purée the pumpkin.
3. Now roll out the yeast dough into a rectangle about 4 mm thick.
4. Spread the pumpkin purée over the dough, leaving a small border all around. Season with salt and pepper to taste.
5. Scatter the grated cheese over the top and sprinkle with diced bacon, as desired.
6. Now roll up the dough from the long side. Moisten the end slightly so that it sticks well. Then cut into slices approx. 2 cm thick, press them into shape a little and place them on a baking tray lined with baking paper. Leave some space between the rolls – you should be able to fit 3 side by side and 15 in total on one tray.
7. Leave the rolls to rise again in a warm place for approx. 20 minutes, then bake in a preheated oven at 200 °C (top and bottom heat) for 20 minutes. Let them cool slightly and enjoy them while they are still warm – that's when they taste best.