4 cups self-raising flour
100g butter, chilled, chopped
2 cups mashed pumpkin, cooked
1 tsp sea-salt flakes, plus extra, to sprinkle
3/4 cup milk, plus extra, to brush
Cranberry jam and fresh sprigs rosemary, to serve
Whipped Chive Butter
100g unsalted butter, softened
2 tbsp finely chopped chives
Sea-salt flakes and freshly ground black pepper, to season
Preheat oven to 180C fan-forced (200C conventional). Line a large oven tray with baking paper and place a greased metal 4cm round cutter in middle of tray.
Put flour in a large bowl, rub in butter, then stir in pumpkin and salt. Using a round bladed knife, stir in milk to form a soft, sticky dough. Turn dough onto a lightly floured surface and shape into a ball.
Divide dough into 17 balls. Arrange 6 dough balls around outside of metal cutter, just touching. Arrange rest of balls around outside of smaller circle to form a wreath.
Brush wreath with extra milk and sprinkle with extra salt. Bake for 20-25 minutes, until rolls are golden and sound hollow when tapped.
Meanwhile, for chive butter, in a small bowl beat butter with an electric mixer until light and fluffy. Stir in chives. Season.
Remove metal cutter and serve wreath warm with chive butter and cranberry jam, garnished with sprigs of rosemary.