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.
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 )
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
These are so cute! Never seen a bread roll shaped as a pumpkin before.ReplyDelete
Thanks for liking them JemmaDelete
Those are cute!ReplyDelete
Shobha, these are so cute and I also love the combination of pumpkin and ginger in the recipeReplyDelete
The spices really gave a nice flavour to these rolls.Delete
They are really cute and sound tasty. I've never tried putting pumpkin in bread dough - will give it a go.ReplyDelete
Must try them.. I am sure you will love these.Delete
it looks very cute and love the combination flavor of pumpkin and ginger, all spice powdersReplyDelete
Its been ages since I've made these pumpkin bread rolls. They look so cute and perfect for Halloween. Also make a good accompaniment to any soup or stew.ReplyDelete
Mayuri , I also loved these cute little pumpkin shaped breads. Perfect for Halloween na. ThanksDelete
these are so cute, We get loads of pumpkin so the rolls will be so welcome with the puree. I am sure I can pop some into the work fridge too to snack on.ReplyDelete
Yes dear. Do that. Enjoy while you work.Delete
Wow such a cute way to shape these yum pumpkin rolls! I want bake some immediately they will be great with soups or stews or plain butter. Thanks Shobha.ReplyDelete
So glad you liked them and want to try out.Delete
It has been my desire to try out these pumpkin bread rolls. Now that I have a good recipe with step by step instructions, will definitely make them. These look so cute and dainty.ReplyDelete
Thanks dear. I really miss the baking group where we used to bake one exotic bread every month.Delete
the rolls looks super cute, and yes the homemade puree works beautifully. In fact its an egg replacer by itself, so that's a win for some of us who prefer this eggless -KalyaniReplyDelete
Yes Kalyani. It definitely is !Delete
Bread rolls look so cute..a very nice pictorial stepwise description makes it easier for beginners to followReplyDelete