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Pumpkin sandwich




Iodized salt

2 teaspoons

Extra virgin olive oil

50 grams

Semiskimmed milk

150 grams

Fresh brewer's yeast

12 grams


350 grams


600 grams

Bakery products from Italy

Pumpkin sandwich

Pumpkin sandwich

vegetarian with gluten with lactose with good fats

ready in

2 hours 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin sandwich

Today I want to delight you with these soft rolls zuccasuper also remain soft for 2 days, fragrant and delicious !!!

Pumpkin sandwich step 1

step 1

Let's start reducing the pumpkin into large pieces, then we have in a pan and let cook in the oven at 230C for about 20-25 minutes

Pumpkin sandwich step 2

step 2

As it will be well boiled with the help of an immersion blender to reduce to a purée.

Pumpkin sandwich step 3

step 3

In the bowl of the planetary (this step can also be performed by hand without the planetary lausilio) sift the flour, add the puree and begin to knead.

Pumpkin sandwich step 4

step 4

Flush pour the warm milk where we previously dissolved yeast and a little at a time we combine both the salt that the oil.

Pumpkin sandwich step 5

step 5

If the dough is too sticky add a little flour.

Pumpkin sandwich step 6

step 6

When the dough is very smooth and homogeneous adagiamo it in a bowl covered with a cloth and let it rise for about 1 hour.

Pumpkin sandwich step 7

step 7

After this time, the dough will be doubled in volume, divide it into six sandwiches and with the help of the string tie them giving it the shape of the pumpkin (you can give various forms)

Pumpkin sandwich step 8

step 8

Let rest for about 30 minutes on a baking sheet covered with parchment paper, then we bake in a preheated oven at 180C for about 20 minutes.

Pumpkin sandwich step 9

step 9

As soon as they are cooked let them cool slightly and remove with the help of scissors string.

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