Pumpkin Bread Rolls – No-Knead

Step 1: Prepare the Dough Base

Pour 3/4 cup (190 ml) of water into a large mixing bowl. Crumble 1 tsp (4 g) of fresh yeast (or 1/2 tsp / 2 g dry yeast) into the water. Add 1/2 cup (140 g) of pumpkin puree to the bowl. Mix well with a wooden spoon until the pumpkin puree is fully incorporated and the mixture is smooth.

Step 2: Combine Dry Ingredients

Add 2 3/4 cups (330 g) of bread flour and 1 tsp (6 g) of salt to the wet mixture. Mix with a wooden spoon until there is no more dry flour visible and a shaggy dough forms. Just mix, no need to knead at this stage.

Step 3: First Rest and Fold

Cover the bowl with plastic wrap and let the dough rest for 30 minutes. After resting, wet your hand and perform a stretch and fold: grab one side of the dough, stretch it upwards, and fold it towards the center. Repeat this for all four sides of the dough. Then, lift the entire dough from the bowl and slap it back down. Repeat the lift and slap motion a few times. This technique helps develop gluten.

Step 4: Second Rest and Fold

Cover the bowl again with plastic wrap and let the dough rest for another 30 minutes. Repeat the stretch and fold, and lift and slap steps as described in the previous step.

Step 5: Final Rise

Cover the bowl with plastic wrap and let the dough rise for 2 hours, or until it doubles in size. The dough should be visibly expanded and airy.

Step 6: Divide and Shape the Dough

Lightly sprinkle flour on a clean work surface. Gently scrape the risen dough onto the floured surface. Fold the dough lengthwise to make it easier to cut. Using a dough scraper or knife, cut the dough into 6 equal parts. Take each dough piece and make it into a ball by folding the edges towards the center. Rub the dough ball against the work surface to seal the bottom. For any longer pieces, roll them up first, then make them into a ball and seal.

Step 7: Rest and Final Shaping

Let the dough balls rest for 10 minutes on the floured surface. Gently flatten each dough ball. Then, roll and press down with your fingers to create an oval shape. Seal the edges of the oval dough by pinching them together.

Step 8: Prepare for Baking

Place the shaped dough pieces on a baking tray lined with parchment paper, with the seam side down. Cover the tray with a clean towel and let the breads rise for 30 minutes. Lightly sprinkle flour over the risen breads and gently smooth the flour with your hand. Score the top of each bread with a sharp blade or knife to allow for expansion during baking. Sprinkle a little water between the breads on the tray.

Step 9: Bake the Bread

Cover the baking tray with another tray to create a steamy environment. Bake in a preheated oven at 450°F (≈230°C) (approximately 230°C) (230°C (≈445°F) (approximately 445°F)) for 20 minutes. After 20 minutes, carefully remove the top tray. Reduce the oven temperature to 390°F (≈200°C) (approximately 200°C) (200°C (≈390°F) (approximately 390°F)) and bake for an additional 10 minutes, or until the crust is golden brown and crispy.

Step 10: Serve

Remove the freshly baked pumpkin bread rolls from the oven. Listen for their 'singing' as they cool. Cut one open to reveal the soft, vibrant yellow interior. Serve warm with butter or your favorite spread. Enjoy!

• Use a 'lift and slap' technique during the stretching and folding to develop gluten without kneading.

• Covering the bread with another tray during the initial baking creates steam, which helps achieve a crispy crust.

• Ensure the pumpkin puree is smooth for even distribution in the dough.