[Recipe]: Pumpkin Dinner Rolls
One of my most favourite youtube channel is the Kawaiisweetworld channel which features crazy cute food being made. Despite making me feel like poop just being reminded how old I am compared to the girl that runs the channel, she does manage to make it all look so easy. Hmm...
not quite.
This one does, tho.
You can't really taste the pumpkin, and the next time I make it I'd probably add some fall-inspired spices like nutmeg, cinnamon, cloves, etc., but my bread turned out really good and it was indeed easy to make.
Pumpkin Bread
adapted from from Kawaiisweetworld
Ingredients:
¾ cup scalded milk (just boil it for a few seconds, watch and don't let it overflow)
6 T. butter, room temperature
1/3 cup white sugar
1/3 cup brown sugar
1 cup pumpkin puree (I used red Kabocha pumpkin which I steamed, pitted, and mashed)
¼ cup lukewarm water
1 tsp. white sugar
2 packages active dry yeast
1 egg
5 cups flour
1 egg, beaten (for egg wash)
Method:
1. In a small bowl, proof yeast by mixing together lukewarm water, 1 tsp sugar, and yeast. Set aside until foamy (about 5 minutes).
2. Mix together hot scalded milk and butter until butter melts. Add in sugars and pumpkin puree, mix well.
3. Add in yeast mixture and stir. Mix in egg.
4. Gradually add in flour one cup at a time,
5. And mix for about 5 minutes or until your dough holds together nicely. You want to keep a few handful of flour until the very end too so you will always have some to throw over your kneading surface.
*If you have a strong mixer (you can't use handheld with this one) you can do this process with the hook attachment on low speed until it's just nicely incorporated. It's better to have it slightly undermixed than overmixed as you can always knead it buy head for a minute or two, until it looks like this:
Put the dough into a greased bowl (like mine in the picture), and let rise for about an hour until it doubles in size.
6. Punch down dough to stop rising, and place dough on floured work surface again. Divide dough in half, and roll each half into an 18 inch log. Cut log into thirds, and each third into fifths. Each log will produce about 15 medium size rolls.
7. Now, to shape, you can make any kind of shapes you want. You can even just roll it into a bun and call it good. There are more than enough tutorials out there that you can see, but my favourite is The Knot. To make it, all you need to do is:
7. Place on parchment paper lined baking sheets about 2 inches apart, and let rise again for 45 minutes.
8. Once rolls are risen, brush with egg wash.
9. Bake at 350 F/180C for 9-12 minutes.
10. take out of the oven, and enjoy while its nice warm! I personally like to make these buns when I'm making a nice and hearty stew, which recipe is coming next :)
not quite.
This one does, tho.
You can't really taste the pumpkin, and the next time I make it I'd probably add some fall-inspired spices like nutmeg, cinnamon, cloves, etc., but my bread turned out really good and it was indeed easy to make.
Pumpkin Bread
adapted from from Kawaiisweetworld
Ingredients:
¾ cup scalded milk (just boil it for a few seconds, watch and don't let it overflow)
6 T. butter, room temperature
1/3 cup white sugar
1/3 cup brown sugar
1 cup pumpkin puree (I used red Kabocha pumpkin which I steamed, pitted, and mashed)
¼ cup lukewarm water
1 tsp. white sugar
2 packages active dry yeast
1 egg
5 cups flour
1 egg, beaten (for egg wash)
Method:
1. In a small bowl, proof yeast by mixing together lukewarm water, 1 tsp sugar, and yeast. Set aside until foamy (about 5 minutes).
2. Mix together hot scalded milk and butter until butter melts. Add in sugars and pumpkin puree, mix well.
3. Add in yeast mixture and stir. Mix in egg.
4. Gradually add in flour one cup at a time,
5. And mix for about 5 minutes or until your dough holds together nicely. You want to keep a few handful of flour until the very end too so you will always have some to throw over your kneading surface.
*If you have a strong mixer (you can't use handheld with this one) you can do this process with the hook attachment on low speed until it's just nicely incorporated. It's better to have it slightly undermixed than overmixed as you can always knead it buy head for a minute or two, until it looks like this:
Put the dough into a greased bowl (like mine in the picture), and let rise for about an hour until it doubles in size.
6. Punch down dough to stop rising, and place dough on floured work surface again. Divide dough in half, and roll each half into an 18 inch log. Cut log into thirds, and each third into fifths. Each log will produce about 15 medium size rolls.
7. Now, to shape, you can make any kind of shapes you want. You can even just roll it into a bun and call it good. There are more than enough tutorials out there that you can see, but my favourite is The Knot. To make it, all you need to do is:
- Shape each roll into a log
- 'Tie' it into a knot, but not too tight.
- Tuck the loose ends into the hole
7. Place on parchment paper lined baking sheets about 2 inches apart, and let rise again for 45 minutes.
8. Once rolls are risen, brush with egg wash.
9. Bake at 350 F/180C for 9-12 minutes.
10. take out of the oven, and enjoy while its nice warm! I personally like to make these buns when I'm making a nice and hearty stew, which recipe is coming next :)
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