burnished gold in color, glossy and tender, these show stoppers look beautifully festive on your holiday table, freeze well if your holiday is just for one, two, or a few, and can be made in to any shape your heart desires.
Soft and Tender Pumpkin Rolls
Deliciously golden and tender pumpkin milk rolls baked in cast iron if you choose (a baking sheet works too).
Equipment
- stand mixer optional
- scale optional
- cast iron skillet optional
Ingredients
- ¼ cup pumpkin puree
- 2 ¼ tsps one packet instant yeast
- 1 TBS sugar
- 1 tsp salt
- 3 TBS melted butter (unsalted)
- 1 cup warm milk
- 1 large egg (this is about 50 grams , if you are using leftover egg from the cheesecake recipe )
- 1 cup whole wheat pastry flour (optional, you can omit this and use 4 cups of all purpose flour instead)
- 3 cups AP flour
Instructions
- Melt the butter in the milk as you heat it, either in the microwave or on the stovetop. Remove from heat and allow to cool to about 105 degrees F (it should be warm but not hot to the touch) .
- In a large mixing bowl combine the milk butter mixture with ¼ cup pumpkin puree, 2 ¼ tsps one packet instant yeast, 1 TBS sugar, 1 tsp salt, 1 large egg , 1 cup whole wheat pastry flour, and 3 cups AP flour.
- Mix in a stand mixer until the dough pulls away almost completely from the sides of the bowl. Resist the urge to add more flour, this dough will be sticky until it is not (sorry that’s the most helpful descriptor I could come up with). I use a kitchenaid and it almost always takes about two minutes longer to pull away from the bowl than I think it should.
- Form the dough into a ball and put in a greased bowl. Cover and let rise until doubled, about an hour.
- Punch down dough turn onto floured surface. Divide into 10 pieces (they should weigh about 85 grams each )and shape into balls. allow to rest before shaping into desired roll shape.
- Place in a lightly buttered 11 inch cast iron or on a baking sheet.
- Cover and let rise for about 30 minutes or until the.
- For a glossy top lightly brush the rolls with an egg wash. I like to do this before they rise and again after the rise)
- Bake at 350 for about 20-25 minutes or until golden brown. (test the internal temperature of the inside rolls if you aren't sure if they are done, they should be around 200 degrees F)
- Allow to cool for at least ten minutes before serving.
Tried this recipe?Mention @recipefiction or tag #recipefiction!
this is the recipe these rolls are based one, you could easily shap the pumpkin rolls into hamburger bun shape or vise versa
Soft and Tender Sandwich Rolls (or dinner rolls, or buns)
Makes 9 hamburger sized buns.
click here for the recipe
the cheesecake mentioned is this
1
cast iron pumpkin basque cheese
Basque cheesecake with pumpkin- made in a six inch cast iron skillet. perfect for smaller groups and smaller food processors.
Check out this recipe
Leave a Reply