Gluten Free Pumpkin Yeast Rolls with Cheese and Bacon | Ruut

Glutenfreie Kürbis-Hefeschnecken mit Käse und Speck | Ruut

gluten free


Recipe from : Johanna from

Ingredients: for 15 yeast rolls

  • 1 x yeast dough. See the recipe and preparation: Basic recipe for a gluten-free yeast dough However, leave out the 80 g of sugar and add 1 teaspoon of salt instead.
  • 350 g pumpkin, eg Butternut or Hokkaido
  • 150 g grated cheese eg Gouda or Emmental
  • Bacon cubes to taste
  • Salt
  • pepper


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. Prepare yeast dough according to instructions.
  2. While the dough is rising, prepare the pumpkin puree. To do this, peel the pumpkin, cut into smaller pieces and cook in a pot with plenty of water for about 10-15 minutes until soft. Drain and puree the water.
  3. Now roll out the yeast dough into a rectangle so that the dough is about 4 mm thick.
  4. Spread the pumpkin puree over the dough, leaving a small border around it. Sprinkle with salt and pepper if you like.
  5. Scatter over the grated cheese and sprinkle with diced bacon if you like.
  6. Now roll up the dough from the long side. Wet the end a little so that it sticks nicely. Then cut off approx. 2 cm thick pieces, press into shape and place on a baking tray lined with baking paper. Leave some space between the individual rolls, you should always get 3 next to each other and a total of 15 rolls on a tray.
  7. Let the snails rise again in a warm place for about 20 minutes and then bake in a preheated oven at 200 degrees, top and bottom heat, for 20 minutes. Allow to cool and enjoy while still warm.

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