Pumpkin Dinner Rolls | Recipe Cloud App

Ingredients

• 20 g whole psyllium husk
• 240 g lukewarm water
• 230 g tapioca starch
• 135 g millet flour
• 60 g sorghum flour
• 50 g caster sugar
• 8 g instant yeast
• 8 g baking powder
• 7 g xanthan gum
• 2 tsp salt
• 125 g canned pumpkin puree
• 80 g whole milk, lukewarm
• 2 eggs, room temperature
• 40 g sunflower oil
• 1 US large/UK medium egg, whisked, for brushing the rolls
• 2-3 tbsp pumpkin seeds, for sprinkling on top of the rolls before baking
• 1-2 tbsp melted salted butter, for brushing the baked rolls