Sausage and Cheese Pumpkin Roll

While I was kneading the dough, I have a feeling that the bread will turn out soft as I find the dough quite sticky.  True enough, these rolls are soft.  This recipe uses wholemeal flour which I do not have, so I replaced with cake flour.

Sausage and Cheese Pumpkin Roll

recipe source : click here for recipe from Carol自在生活

Update 12 September, 2011 : A reader has requested for the recipe in English.


150g mashed pumpkin

240g bread flour           

30g whole wheat glour ( I replaced with bread flour )

30g caster sugar

¾ tsp instant yeast

1 egg ( about 50g )

90ml milk

30g unsalted butter

1/8tsp salt

Fillings : Sausages, 2 slices of cheese ( cut into 4 portions )


1. Pumpkin : wash, peel skins, cut into chunks and steam until soft. Mash it with a fork until it becomes puree.  Set aside 

2. Combine all dry ingredients ( except butter ) in a mixing bowl, then add in wet ingredients ( keep 20-30ml milk for use in kneading ). Knead to become a dough.

3. Gradually add in the reserved milk to the dough and knead until a soft dough is formed.

4. Finally, add in butter and continue to knead well until a soft and smooth dough is formed.  Do a windowpane test: If you can stretch a paper-thin, very translucent windowpane, the gluten is fully developed.

5. Round the dough up and place it into an oiled mixing bowl.

6. Sprinkle water on the dough surface to prevent dough from drying.

7. Cover it with cling wrap and set aside to proof for 60 mins or till doubled in size.  ( You can place a bowl of hot water and the bowl of dough inside the oven without switching on the oven. This is to generate heat ).  To test, press the centre of the dough with a finger.  The depression should not rise up.  ( Note : proof for another 10 mins and test again if it is not completely proved ).

8. Once proved, remove the dough onto a floured table top, punch out the air in the dough.

9. Divide the dough into 8 equal portions ( each weigh about 75g).  Roll each portion round and cover it with a damp cloth to rest for 15 mins.

10. Use rolling pin to roll out into a water-drop shape, then place cheese and susage, roll up like a swiss roll.

11. Arrange susage rolls on baking tray, sprinkle water, place the tray in oven (switch-off mode) to have its 2nd proofing for 60 mins.

12. Remove the tray from the oven 8-10 minutes beforehand, preheat oven at 170C. 

13. Brush with egg wash.

14. Bake in the oven at 170C for 18-20 mins or until golden brown.

( This translation may have incorporated steps learnt from other baking experiments )

I am submitting this post to Aspiring Bakers #8 – Bread Seduction (June 2011) hosted by Jasmine of The Sweetylicious.


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