Soft, tender and warm that’s how I like my pumpkin bread rolls!
Well, I must have overdone it with the pumpkin this Halloween, cause I got stuck with a huge 25-pound pumpkin in my pantry. I believe myself to be pretty resourceful, so I decided to use the gigantic pumpkin and get an early start on my Thanksgiving recipe testing this year. The first and smartest thing I did was open gut the monster and bake it, so I can make pumpkin puree. You must be thinking “what is she to do with 25 pounds of pumpkin puree, so let me reassure you and tell you that once you make the puree, you can freeze it for up to 3 months, of course, I froze half the puree and it will wait in my freezer till Thanksgiving.I did use some of the puree to bake the most amazing pumpkin bread rolls, which were a huge hit. The rolls are soft and tender, and they have the exact amount of sweetness to them. It doesn’t take to long to make them cause most of the work is done by a standing mixer, the thing is the dough does have yeast in it, so you should plan ahead if you want it to rise properly and get the right texture.
These pumpkin bread rolls are just perfect for Thanksgiving dinner, you can soak them in gravy or just butter them up and eat them the morning after. I promise you, you are going to fall in love with this recipe.
Pumpkin Bread Rolls
- 1 tbsp active dry yeast
- 1/2 cup light brown sugar
- 1/2 cup + 1 tbsp lukewarm water
- 1 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 large egg
- 1 large egg yolk
- 15 oz/ 425 gr canned pumpkin puree
- 1/2 cup canola oil
- 2 cups buckwheat flour
- 2.5 cups all-purpose flour or more as needed
- 1/2 cup melted butter for brushing
- 1/4 cup sugar for sprinkling
- 1 tsp cinnamon for sprinkling
In the bowl of an electric stand mixer whisk together yeast, 1/4 cup of the brown sugar and 1/4 cup of the lukewarm water until yeast has dissolved. Let rest 5 - 10 minutes until foamy.
Mix in remaining water, brown sugar, salt, cinnamon, ginger, nutmeg, cloves, egg, egg yolk and pumpkin puree.
Set mixer with hook attachment, set on slow speed and slowly add in oil and flour, one cup at a time.
Knead on low speed until fairly smooth and somewhat elastic, about 5 minutes, adding in more flour as needed 1 tbsp at a time. The dough should stick to the bottom of the bowl but not to the sides.
Transfer to a large oiled mixing bowl, cover with plastic wrap and allow to rise in a warm place until double in volume, about 1 1/2 hours.
Punch dough down and divide into 2 equal portions Roll each portion out onto a lightly floured surface to about a 13-inch round then brush with melted butter and sprinkle with sugar and cinnamon evenly over each round.
Cut into 16 even wedges using a pizza cutter, then starting on the outside edge, roll each piece inward. Transfer to a baking sheet lined with parchment paper. Cover rolls with clean kitchen towel and let rise until doubled in volume, about 45-60 minutes.
Preheat the oven to 375°F/190°C. Brush rolls with melted butter and bake for 12-15 min or until lightly golden.
Let cool slightly and serve warm.
DID YOU MAKE THESE Pumpkin Bread Rolls?
Don’t forget to take a snap and tag #netacooks on Instagram, so I can see them.