Pumpkin Parmesan Bread Rolls

Pumpkin Parmesan Bread Rolls |
Peciva Od Bundeve I Parmezana

Makes 4 rolls.

  • Prep time: 15min
  • Cook time: 30min
  • Total time: 45min
  • Difficulty: Basic

The original recipe also calls for chopped black olives, which I didn’t have on hand. If you have a jar of black olives on hand, try incorporating some into these rolls. I’m sure they’ll be delicious!


  • 120g pumpkin or squash, grated
  • 190g all purpose flour
  • 10g baking powder
  • 30g + 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh rosemary
  • 2 eggs lightly beaten
  • 1 tablespoon milk


Preheat the oven to 190 degrees Celsius. Grease a medium baking pan lightly.
Combine grated pumpkin, flour, baking powder, salt, rosemary, and 30 grams Parmesan cheese in a large mixing bowl. Mix in the eggs and milk with a wooden spoon. The dough will be very wet and slightly sticky. If necessary, add more flour to help shape the rolls. Divide the dough into four equal portions and place one on each baking sheet. Flour your hands lightly and shape the dough into four round patties. Sprinkle with the remaining Parmesan cheese and flour. Bake for 25-30 minutes, or until the top is nicely browned. Remove from the oven, cool slightly on a wire rack, and serve warm.


If you’ve just finished a delicious bowl of pumpkin soup and realized you forgot to buy some bread to go with it, I’ve got just the thing for you. Grate some leftover pumpkin, add some flour, Parmesan cheese, and a couple of eggs, mix it all together, and bake it. You’ll have delicious homemade bread in no time!

Thank you!