Pumpkin Lunch rolls

These are the perfect accompaniment to Pumpkin soup. Freeze any extras for another day.
Preparation time :2 hours

Ingredients
450 g All purpose flour
50 g Cornmeal
1 packet Yeast, powdered
3 tbsps Sugar
1 tsp Salt
250 ml NESTLÉ Long Life UHT Full Cream Milk (warm)
1 Egg (beaten)
100 g Pumpkin purée ((See end of recipe))
25 g Butter, unsalted (softened)
Milk for glazing and extra cornmeal for dusting

Preparation steps

In a large bowl combine two thirds of the flour, cornmeal, yeast, sugar and salt.

Make a well in the centre of the dry ingredients. Place the NESTLÉ Long Life UHT milk, egg, pumpkin puree and softened butter in the well.

Beat into a sticky dough. Gradually add the remaining flour until the dough pulls into a ball.

Turn the dough out onto a floured board and knead (see Cook's tip for explanation) the dough for 5-10 minutes or until it is smooth and elastic. Place the dough in an oiled bowl. Cover with some oiled plastic food wrap. Leave the bowl in a warm place for one hour to allow the dough to rise.

Punch the dough down and then shape into 18 balls of dough. Arrange in a single layer in two 24 x 24 cm/9 x 9 inch greased pans or two 24cm/9 inch round pans. Cover the dough with oiled plastic wrap and leave to rise again for 15 - 30 minutes or until doubled in size. Whilst the dough is rising pre-heat the oven to 230°C/450°F

Brush the tops of the rolls with milk and sprinkle with the extra cornmeal. Bake at 230°C/450°F for 12 - 15 minutes, cool on a wire rack.

** PUMPKIN PUREE To make the pumpkin purée boil or roast the pumpkin, without skin, until soft. Purée the cooked pumpkin flesh in a blender or liquidizer or mash using a fork or potato masher.

From www.nestle.com