October 23rd, 2007
I guess there is a lot of pumpkin to go around this time of year. This is my third pumpkin recipe in the last few weeks. Even after this recipe, I still have fresh pumpkin left. My wife works for Stahlbush Island Farms and has brought home a lot of organic pumpkin (it’s one of their bigger products) for us to enjoy.
She tried the pumpkin rolls and thought that they were really good. I especially like them hot out of the oven (even if I have to reheat them there). Here’s what I did to make them (based off of “Mom’s Pumpkin Dinner Rolls Recipe“).
Ingredients (for 12 rolls):
- 1 and 1/2 teaspoons of good Active Dry Yeast.
- 1 Tablespoon of sugar
- 1/2 cup of 110 degree (Fahrenheit) milk
- About 4 cups of flour (add more as you need when kneading)
- 1 cup Organic Canned Pumpkin
- 1 teaspoon of nutmeg
- 3/4 stick of butter (< 1/2 cup)
- 1 egg, beaten a bit
- Mix yeast and sugar into the milk and let the yeast grow for about 10 to 15 minutes. If it doesn’t grow (bubble and foam) then neither will your rolls so go get some new yeast! I get mine from our local co-op (First Alternative Co-Op) in bulk and it hasn’t failed me yet!
- Combine all the dry ingredients into a bowl
- Chop the butter into bits and mix it into the dry ingredients
- Add the egg, pumpkin and foamy yeast mixture
- Mix everything together until its all combined
- Next, take the dough and knead it on a floured surface (and keep it floured on top and bottom to keep from sticking on you and the surface) for about 10 minutes.
- If you are in a hurry you can skip this step but your rolls might not be as good. Set the dough in a bowl and cover with a tea towel for about 1 hour (or until it doubles in size). Indeed, I was in a hurry and skipped this step so please comment if you include it and let me know how it turns out.
- Punch the dough down and separate into 12 balls.
- Place the balls on an oiled baking tray (or use a springform pan or glass baking dish) and let them rise for another 45 minutes.
- Bake the rolls for 30-40 minutes or until they just turn golden at 350 degrees Fahrenheit.
I think the two keys to baking bread, rolls, and similar recipes are:
- Let the yeast active for about 10-15 minutes with a little sugar or honey using 110 to 120 degree water (or milk in this case). I have been baking bread for some time now and ever since I started doing this my dough has turned out wonderfully.
- Knead the dough for at least 10 minutes. I used to be afraid of kneading because I thought it would make the bread tough, but I think the exact opposite is true. This allows the yeast to work through the flour and helps it to rise. Now my only problem with baking bread is that it rises TOO MUCH, but that’s a story for another day of blogging.
I hope you enjoy them!