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Pancitos de zapallo

Pumpkin rolls

  • Total Time: 38 mins
  • Yield: 20 1x


  • 1/2 cup of warm water
  • 2 1/4 teaspoons (7 grams) Active dry yeast
  • A pinch of granulated sugar
  • 3/4 cup of warm milk
  • 1 cup of pumpkin puree
  • 3 tablespoons of brown sugar
  • 2 teaspoons of salt
  • 6 tablespoons of melted butter
  • 4 1/2 cups of all-purpose flour without baking powder


  1. Combine the water, yeast and the pinch of sugar in a small bowl. Mix well and let it rest for about 10 minutes.
  2. Meanwhile, in a large bowl or mixer, combine milk, pumpkin puree, sugar, salt and butter. Add the yeast mixture, stir and mix well.
  3. Add 2 cups of flour. Stir for about 2 minutes, and add the flour by half-cups at a time until complete.
  4. Knead the dough for a few minutes. Then form a ball and place the dough in a bowl previously sprayed with cooking spray, cover and let it rest for 1 1/2 hours.
  5. Then place the dough on top of a counter sprinkled with flour, divide the dough into 20 pieces, i.e. 20 balls.
  6. Place the balls on a baking tray and let them rest, covered for 30 more minutes.
  7. Preheat the oven to 375°F (190°C)
  8. Brush the rolls with melted butter.
  9. Bake for 18 minutes or until they are golden brown on top.
  • Prep Time: 20 mins
  • Cook Time: 18 mins