For 10 rolls of approximately 80 g each
1 pack of Soffio di Mais bread mix with sunflower seeds and puffed corn flakes
160 ml pumpkin extract (if you can't find it, replace it with a pumpkin juice without added sugar or simply use water as per the instructions on the package)
shelled pumpkin seeds and 10 fresh sage leaves to decorate
extra virgin olive oil to taste
You will also need some kitchen string.
Warm the pumpkin extract (I put it in a bain-marie for a few minutes). Follow the instructions on the packet to make the dough, which must not be too sticky. Divide the dough into 10 loaves of about 80g each. Dip the string (10 pieces) in the oil and then pass it around each bun, thus obtaining the segments that will make them resemble small pumpkins. Finish with a knot. Decorate with coarsely chopped pumpkin seeds. Place the loaves on a greased baking tray and let them rise for two or three hours in the oven with it turned off. After this time, heat the oven to 220° and insert a small pan of water together with the tray of buns. Cook static for 20 minutes. Once ready, let them cool, delicately remove the string and add the sage leaves to make them resemble real pumpkins.
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