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

This recipe was adapted from The Abel & Cole Cookbook. The original recipe calls for some chopped black olives as well, but I didn’t have them on hand. If you have a jar of black olives at your disposal, do try and put some into these rolls. I bet they’ll taste great!


  • 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°C. Lightly grease a medium sized baking pan.
In a big bowl, combine grated pumpkin, flour, baking powder, salt, rosemary and 30 grams of Parmesan cheese. Add the eggs and milk and mix with a wodden 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 patties. Sprinkle then with some flour and the rest of Parmesan cheese.
Bake for 25-30 minutes or until nicely browned. Remove from oven, slightly cool on a wire rack and serve warm.


Category: Quick breads

If you’ve just made a bowl of lovely pumpkin soup and suddenly realized you forgot to buy some bread to go with it, I’ve got just the thing for you. Grate some of that lefover pumkin, add some flour, Parmesan cheese and a couple of eggs, mix it all up and pop it in the oven. You’ll have a lovely homemade bread in no time at all!

Thank you!