Friday, November 20, 2015

SPICED PUMPKIN BREAD ROLLS


This month we had Halloween and Thank giving. So in our monthly baking group we baked spiced pumpkin bread rolls. These Rolls are not just shaped to resemble pumpkins and are also made with pumpkin in them. They’re quite soft with a hint of sweetness and are great to snack on or serve as a side with soup.
If you would like sweeter rolls, replace the 2 tbsp of honey with 1/8 to 1/4 cup of sugar depending on how sweet you want them. If you don’t use eggs just leave the egg in the recipe out. You can use canned pumpkin purée if you find that easier but I’d pick freshly made purée anytime for flavour and taste. You can also leave out the spices if you don’t want them in your rolls but the spiced ones taste really good. I served them with pumpkin soup.


Ingredients:
Warm milk or water ... 1/3 cup
Honey ...................... 2 tbsps (or sugar 1 tbsp)
Dry instant yeast ...... 2 tsps
Pumpkin puree ....... 1/2 cup (unsweetened)
Butter ...................... 40 gms
Egg ...................... 1
Salt ....................... 1 tsp
Sugar .................. 3-4 tbsps (optional.. add only if you like them a bit sweeter)
All purpose flour .... 2 and 3/4 th cups and extra for dusting
Dry ginger powder .. 1 tsp
Cinnamon ............ 1/2 tsp
All spice powder .. 1/2 tsp
Pecan nuts .... few for the stems ( you may use dates / pine nuts / celery stalks / spinach stems )

Method:



Take warm water or milk . Add honey or sugar. Sprinkle the yeast on top  and allow it to ferment until frothy.






Take the flour in a large bowl and mix all the spice powders, egg, salt and sugar.






Add the fermented yeast and pumpkin puree little by little and knead the dough. It will be a bit sticky. You can use the electric machine of you have one.







Remove the dough on a floured surface and start kneading well for 2 minutes. You can sprinkle a little flour while kneading.





Knead it well until you get a smooth texture.








Place it in a greased bowl. Cover it and leave it in a warm place to rise until double.





Remove the risen dough and deflate it to remove air pockets. Knead lightly.







Divide it into 8-10 equal portions.








Roll each portion into a ball and flatten it a little. Using a pair of scissors or a knife make 8 cuts at equal distance from each other from the edge of the ball toward the center leaving the center uncut like a flower as shown in the image.




Place them 2" apart from each other in a baking tray lined with butter paper and allow them to rise until double. (about 1 hour) It takes more time in winter.




Using a chopstick, pierce the center of the rolls to insert the stems. Oil the tip of the chopstick to avoid from sticking.
Brush the tops with egg white or milk.




Bake at 180 C ( 350 F) for 20 - 22 minutes or until done. The time and temperature may vary a bit according to the size and type of oven.





Take them out of the oven and brush them with melted butter or ghee or honey diluted with a little water to give a shine. I used melted butter. Insert the stems (whatever you have chosen for them)
I tried out sliced dates as they are edible. But the spinach stems looked better in the pictures.



This recipe makes 8-10 medium size rolls.

Adapted from Beyond Kimchee .. http://www.beyondkimchee.com/pumpkin-dinner-rolls/


We Knead to Bake # 33 @ My Diverse Kitchen

8 comments:

  1. These are so cute! Never seen a bread roll shaped as a pumpkin before.

    ReplyDelete
  2. Shobha, these are so cute and I also love the combination of pumpkin and ginger in the recipe

    ReplyDelete
    Replies
    1. The spices really gave a nice flavour to these rolls.

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  3. They are really cute and sound tasty. I've never tried putting pumpkin in bread dough - will give it a go.

    ReplyDelete
    Replies
    1. Must try them.. I am sure you will love these.

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