Rinse and peel the pumpkin and grate roughly. Put aside in a separate bowl.

Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.

Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.

Let the dough rise overnight with a wet cloth over it.

I use a wet spoon to scoop the dough up and form them gently wet my hands. If the dough is too sticky, make your hands wet.

Place them on a baking sheet, brush the pumpkin bread rolls with beaten egg, and sprinkle with pumpkin seeds.

Heat the oven to 200C and bake the bread rolls for 18-20 minutes, depending on the size you make.

My oven is not so good, so I have to bake them longer, about 30-40 minutes. The main thing is the bottom of the bread needs to sound hollow when you knock on it.

Serve the bread roll with your favourite toppings and meat.