Pumpkin Dinner Rolls
Pumpkin season calls for homemade pumpkin dinner rolls! A recipe that allows advanced dough prep for serving fresh out of the oven bread.
Equipment
- Sifter
- Stand Mixer with a kneading hook
- Scale
- Danish whisk
- Mixing bowl
- Plastic container with a lid
- Brush
- Baking sheets
- Knife
- Dough scraper
Ingredients
- 390 grams unbleached all-purpose flour sifted (approximately 3 1/8 cups)
- 120 grams natural pumpkin puree canned works (approx. 3/4 of a cup + 1 tablespoon)
- 1/3 teaspoon salt
- 1 yolk at room temperature
- 1 packet Platinum Red Star yeast 21 grams of instant yeast with dough enhancers
- 160 milliliters lukewarm water (around 2/3 of a cup)
- 40 grams sugar (about 1/3 of a cup)
- 25 grams unsalted butter at room temperature (around 1.75 tablespoons)
For the egg wash and the pumpkin stem
- 1 egg
- 1 teaspoon milk
- 12 almonds
Instructions
- Measure all the ingredients using a scale and sift the flour.
- Proof the dry yeast by mixing the sugar with the lukewarm water. Place the mix in a warm place for a faster fermentation.
- Mix the dry ingredients first. Pour the flour into a mixing bowl along with the salt. Mix using a Danish whisk or a fork.
- Add the egg yolk and the pumpkin puree and incorporate both ingredients with the flour.
- Then add the fermented yeast and form the dough using the Danish whisk or your hands.
- Add the butter and knead the dough for fifteen minutes in the stand mixer using a hook.
- Test the dough by stretching into a see-through thin layer. If teh dough doesn't rip, it is ready. Place the dough in a plastic container with a lid and allow it to rise.
- When the dough doubles in size punch, remove it from the container ad work it again on a floured surface.
- Cut the dough into 100 grams portions. Form the dough balls and place them on a baking sheet covered with waxed paper.
- Form the pumpkins by making a small indent in the middle of the dough ball. We use the Danish whisk handle. Insert an almond to simulate the pumpkin stem. Make several cuts with a knife. Cover and rise the dough until the dinner rolls double in size.
- Preheat the oven to 350F. Use a brush and glaze the pumpkin rolls with egg wash. And bake the dinner rolls for 20-30 minutes or until golden brown.
Notes
These dinner rolls are delicious to eat fresh out of the oven with butter. You can make sandwiches with them. They will look pretty and will be super tasty.
- The pumpkin dinner rolls require measuring all the ingredients for precise quantities.
- The flour is all-purpose and requires sifting to remove any lumps and fluff the flour.
- The egg and the butter require to be at room temperature.
- Use a high-quality yeast for your homemade bread baking.
- We recommend sugar pumpkin puree (the one used for pies), freshly cooked and mashed.
- The dough resembles a brioche, thus requires kneading. We recommend using the stand mixer with a hook. The dough needs a minimum of fifteen minutes of kneading.
- Remember that dry ingredients mix first, then the wet, and the last step is adding the butter.
- This dough allows making it a day in advance. The only recommendation is to refrigerate immediately after kneading is done. Store in a plastic container with a lid and moisturize the pumpkin dinner rolls dough with some cooking oil.
- The following day, take out the container from the fridge and place it in a warm place. If you have a dough proofer, use it to allow the dough to rise.
Nutrition
Calories: 162kcalCarbohydrates: 29gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 34mgSodium: 73mgPotassium: 66mgFiber: 1gSugar: 4gVitamin A: 1650IUVitamin C: 1mgCalcium: 11mgIron: 2mg
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