- ½ cup (120g) canned pumpkin puree
- 1¼ cups (190g) all-purpose flour
- 2 teaspoons (10g) baking powder
- ¼ cup (30g) + 2 tablespoons grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 2 eggs, lightly beaten
- 1 tablespoon milk
- Preheat the oven to 350°F. Lightly grease a medium sized baking pan or sheet.
- In a big bowl, combine pumpkin, flour, baking powder, salt, rosemary and ¼ cup of Parmesan cheese. Add the eggs and milk and mix with a wooden spoon. The dough will be quite wet and somewhat sticky. If necessary, add some more flour so you can shape the rolls.
- Divide the dough into 4 equal portions and transfer each to the baking pan. Lightly flour your hands and shape the dough portions into 4 round balls. Sprinkle them with some flour and the rest of Parmesan cheese.
- Bake for 25-30 minutes or until lightly browned. Allow the rolls to cool on the pan for 5 minutes and then transfer to a cooling rack to cool until warm or room temperature. Serve and enjoy!
These rolls can last about 1 week in a sealed container at room temperature, or 1½ weeks in the refrigerator. Although I haven’t tried it, I assume they will freeze well for up to 2 months. To warm the rolls, place in a 350 degree F oven for 10 minutes, or microwave for 30 seconds.