It's time, once again, for Bread Bakers. Bread Bakers is a group of bloggers who get together each month and bake bread...imagine that! It's a little more complicated than that....but not much. Each month one of us hosts and picks a theme for the others to use when choosing a recipe to share.
This month, Kylee of Kylee Cooks, chose Pumpkin or Pumpkin Spice as the theme. Yep, you know Fall is in the air when we bloggers start sharing our pumpkin recipes. I, personally, love pumpkin so I couldn't have been happier with this theme. In fact, in just a couple of weeks I am going to be sharing a week's worth of pumpkin recipes with you during #PumpkinWeek.
I found this wonderful recipe at King Arthur Flour. It contained both pumpkin and pumpkin spice so it was perfect for this challenge. It was also an easy peasy recipe which is sooooo up my alley. All the ingredients go into the stand mixer at the same time and then you just let it do most of the work. When it is done with it's work you just turn the dough out onto a floured surface and knead in a little more flour until you get a nice smooth dough. Place that dough back into the bowl that has been treated with cooking spray. Cover and ignore it for an hour or so, until it gets nice and puffy.
Divide the dough into 20 even pieces, roll them up and place them into a 9x13" baking pan that has been lightly treated with cooking spray. Cover them again and ignore them for another hour or two.
They get all upset and indignant because you've been ignoring them and puff themselves all up to show you whose boss. Talk nicely to them and tuck them into a preheated oven for 20 minutes or so.
They'll be so happy for the attention that they will turn nice and golden brown. Remove them from the oven and brush them with some butter for being such good little fellas.
They are a dense, yeasty dinner roll remeniscent of the kind they serve in Chinese restaurants except with a hint of pumpkin. They are savory with a hint of spice. I served them for dinner when I hosted a Soup Swap the other night. These rolls were the perfect accompaniment. I will tell you more about the Soup Swap tomorrow, so stay tuned....you might want to bake up some of these wonderful rolls and snack on them tomorrow when you come back to read about it.
Pumpkin Dinner Rolls
adapted from King Arthur Flour
1 (1/4 oz) packet Active Dry Yeast
1/4 c. brown sugar
1/2 c. milk, heated to 105*-110*
4 T. butter, room temperature
2 t. salt
2 t. pumpkin pie spice
3/4 c. pumpkin puree, canned or homemade
4 1/2-5 c. flour, divided
Place yeast, sugar, milk, butter, salt, spice, eggs, pumpkin and 4 c. of the flour in the large bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Switch to the dough hook and knead at med low speed for 8-10 minute. Turn the dough out onto a floured surface. It will be sticky to the touch. Knead in more flour, 1/4 c. at a time, until the dough becomes smooth and soft. Spray the bowl with cooking spray. Shape the dough into a ball, place in the bowl, cover with a warm damp towel and let rise in a warm draft free area for 1-1 1/2 hrs. The dough will not double in size but will be larger and puffier.
Turn the dough out onto the counter and gently deflate the ball. Cut the ball into quarters using a pastry blade or a sharp knife. Roll each quarter into an oblong piece and cut into five equal pieces. Roll each piece into a ball and place in a 9x13" baking pan that has been lightly treated with baking spray. Spray a piece of plastic wrap with the cooking spray and cover the dough with the sprayed side down. Set in a warm, draft free area for 1 1/2 - 2 hrs., until they are crowded together and puffy.
Place in a preheated 350* oven for 20 minutes. Tent the rolls lightly with aluminum foil and bake for another 5-10 minutes until the center rolls reach an internal temperature of 190*. Remove the rolls from the oven and brush with melted butter. Allow to cool slightly in the pan before turning out to a cooling rack. Print Recipe
Let's see what the others have made with Pumpkin!
- Almost Vegan Chocolate and Pumpkin Loaf Cake by Sizzling Tastebuds
- Brown Butter & Pumpkin Seed Scones by Food Above Gold
- Cinnamon Pumpkin Quick Bread by Food Lust People Love
- Cinnamon Spice Pumpkin Bread with Walnuts and a Trio of Frosting by Hezzi-D's Books and Cooks
- Hearty Whole Wheat Bread with Toasted Pumpkin Seeds by Karen's Kitchen Stories
- Italian Pumpkin Bread by Mayuri's Jikoni
- Lal Bhoplyachya Gharge by Sneha's Recipe
- Nutella Swirl Pumpkin Bread by Plated Cravings
- Pumpkin Bread with Cream Cheese Swirl by A Baker's House
- Pumpkin Cardamom Buns by Sara's Tasty Buds
- Pumpkin Chocolate Babka by House of Nash Eats
- Pumpkin Cornbread by Cindy's Recipes and Writings
- Pumpkin Dinner Rolls by A Day in the Life on the Farm
- Pumpkin Muffins with Cream Cheese Filling by Cook's Hideout
- Pumpkin Pepita Muffin Tops by A Salad For All Seasons
- Pumpkin Pie Stuffed Cinnamon Rolls by Kylee Cooks
- Pumpkin Raisin Scones by Palatable Pastime
- Pumpkin Ricotta Pull Apart Buns by Food Smart Mom
- Pumpkin Sour Cherry Sourdough Bread by A Shaggy Dough Story
- Pumpkin Spice Ale Soft Pretzels by Baking Sense
- Pumpkin Spice Raisin Bread with Kinako by What Smells So Good?
- Pumpkin Spice Swirl Quickbread by Baking in Pyjamas
- Multigrain Pumpkin Bread by Herbivore Cucina
- Two Tone Pumpkin Bread by Passion Kneaded
- Whole Wheat Pumpkin Sandwich Loaf by Gayathri's Cook Spot
- Yeasted Pumpkin Bread by Veena’s Vegnation