Pumpkin Rolls With Blue Cheese -

Pumpkin Rolls With Blue Cheese

Ingredients

FOR 8 ROLLS:

½ cup (125 ml/350 g) cooked or canned pure pumpkin purée
1 tsp salt, divided
2 cups (500 ml/250 g) coarsely ground whole wheat flour
1(¼ oz/7 g/2¼ tsp) package dry yeast
Pinch sugar
1 tbsp (15 ml) chopped dried pumpkin seeds
4 tbsp (60 ml) lukewarm water
½ cup (125 ml/40 g) blue cheese (27% MF preferred)
1 shallot
2 tsp (10 ml) lemon juice
¾ cup (175 ml/160 g) low-fat quark or puréed cottage cheese
2 tbsp (3o ml) chopped Italian (flat-leaf) parsley
Freshly ground pepper

Method

To make your own pumpkin purée, coarsely dice about 1 pound (450 g) of peeled pumpkin into a saucepan. Add a little water and 2 pinches of salt. Bring to a boil, turn down the heat and cook, cov­ered, on low heat for 15 minutes, or until tender. Remove pumpkin, drain, and allow to cool. Squeeze in clean cheesecloth and measure out ½ cup (125 ml).

In a large bowl, combine flour, yeast, ½ tsp (2 ml) salt and a pinch of sugar. Using a hand­held mixer, stir in the pumpkin purée and seeds and combine until smooth. Gradually mix in the water. Leave the dough to rise, covered, for 1 hour.

Preheat the oven to 350^°F (180^°C). Knead the dough on a lightly floured work surface. Divide and shape into 8 rolls and place on a baking sheet lined with parchment paper. Let rest for 20 min­utes, then bake for 20 minutes.

Chop the shallot. In a bowl, cream the cheese with a fork. Stir in the shallot, lemon juice, quark and parsley. Mix in the pepper and serve with the pumpkin rolls.

TIP:- Fresh pumpkin rolls will keep for a day, and they are easy to freeze and reheat.

Per serving:- approx. 166 calories 9 g protein, 3 g fat, 26 g carbohydrates

Related food category:

• Breakfasts and Brunches