Tuesday, September 27

Pumpkin Rolls





These rainy chilly days have me craving fresh baked breads, hearty stews, and wrapping up in a blanket in front of my fireplace. Luckily the first week of fall has yet to disappoint, the weather is exactly what I needed to get in the mood for all of the fall festivities I normally enjoy so much.

Over the weekend, my sister came to stay with me, so of course we took a lot of selfies, went out for tacos late Saturday night, and then baked lots of fresh bread, pot roast, and then for dessert little apple tartlets (recipe coming Thursday).

We made two big batches of bread dough, one was loaded with garlic, the other was a pumpkin base. And of course the pumpkin dough was shaped into little tiny pumpkin rolls.


These rolls are so incredibly easy to make, you can use almost any kind of yeast dough to make them, today I will be demonstrating how to shape them live on Facebook. If you can't tune in live, then be sure to go and watch the recorded video!



Pumpkin Rolls

Ingredients:
1 tbs active dry yeast
1/4 cup warm water
1/2 cup sugar + 1 tsp
1 tbs salt
1/2 cup butter, melted
1/4 cup milk, warmed
1 cup pumpkin puree
1 egg
About 4 cups of all purpose flour
Egg wash (1 egg, beaten with 1/2 tsp water)
Directions:

Add yeast, warm water plus 1 tsp sugar together in a small bowl, stir and set aside to proof. Once it has foamed up, it is ready to use. 

In the bowl of your electric stand mixer, fitted with the dough hook, add 1/2 cup sugar, salt, milk, pumpkin puree, egg,  yeast mixture, and two cups of flour. Mix on medium speed until everything is combined.

While the mixer is on medium speed, slowly add in flour 1/4 cup at a time until the dough starts to come together and is shaggy looking. Turn mixer onto medium-high speed, and allow the mixer to "knead" the bread. It should pull away from the sides of the bowl. If it appears to be too sticky, add in 1/4 cup of flour until the dough starts to pull away. 

Once the dough is elastic and smooth, place in a buttered bowl, cover with plastic wrap, and set aside in a warm spot to rise, until it has at least doubled in volume. This can take hours depending on how warm or cold your house is. 

Once the dough has doubled, divide it into 12 dough balls, place them on a lined baking sheet. 

Press you finger in the center of each roll, and then with cooking sheers or a sharp knife, make snips all along the roll. (As pictured above) 

Set aside to rise a second time, until the rolls have doubled in size, brush with an egg wash, and bake at 350 degrees for about 15 minutes, or until the rolls are golden all over. 

Press a pecan piece in the center of each roll to make the "stem" and serve warm with butter.
   

12 comments:

  1. Yep...making these! Does it matter what type of milk I use? Currently have skim, vanilla almond, and buttermilk. But not afraid to go to the store for these!!

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    1. Any of those would work! I normally use whole milk, or better yet buttermilk!

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  2. These would be perfect for our Thanksgiving table!

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  3. Only you could bake something SO incredibly perfect. These are SO cute and I can't wait to try them for Thanksgiving!

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  4. So creative! And easy enough for this black yeast thumb to tackle!

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    1. Thanks Lauren! Yeast is easy, you can do it !

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  5. I absolutely love these, adorable! I'm definitely going to make them this October. Let's talk this weather girl, ugh! Dark, raw, rainy and chilly - wouldn't you know that my Syd has a field trip to the NH Farm Museum tomorrow? Ugh - I already miss the summer!

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  6. Love these! So cute! They will definitely be on my Thanksgiving menu.

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  7. Those are so incredibly fun. What a wonderful roll for this time of year!

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