Pumpkin Yeast Bread Rolls

pumpkin-yeast-bread-rolls

Thanksgiving dinner is not complete without freshly baked, homemade bread. Here is a great recipe by King Arthur Flour for Pumpkin Rolls. I’ve made a few changes. So, check out their website for the original recipe.

pumpkins

I’ve always loved baking, but bread baking has been a new endeavor which I love. There is nothing better than homemade bread made from one’s own hands. Exhilarating.

For the bread roll size, I started out with 28 pieces. Then I cut some of the dough again ending with a final total of 35 rolls.

My kitchen notes:
Used active dry yeast.
Used flour not oil for counter surface.
Omitted ginger and cardamom spices.
Added pumpkin spice.
Oiled rolls at proofing stages.
Brushed rolls before and after baking with melted butter.

pumpkin-yeast-bread-rolls

Pumpkin Yeast Bread Rolls

By Carmen Ortiz of sometimes SAVORY

PREP: 15 to 30 minutes
BAKE: 20 minutes
Yield: approx 24 to 32 rolls

INGREDIENTS:
2 tablespoons active dry yeast
1/2 cup lukewarm milk
2 large eggs
1 1/2 cups puréed pumpkin, either fresh or canned
2 tablespoons vegetable oil
6 1/2 cups unbleached All-Purpose Flour
1/2 cup brown sugar
2 1/2 teaspoons salt
1 teaspoon pumpkin spice
Melted butter for topping before and after baking

DIRECTIONS:

1. OIL A BOWL: Spray bowl with oil spray. Set aside.
2. COMBINE INGREDIENTS: Place all of the ingredients into a large bowl.
3. Mix and knead, using a mixer, to make a smooth, soft dough, about 8-10 minutes.
4. DOUGH PROOF #1: Put the dough into a lightly greased bowl.
5. COVER AND LET IT RISE until doubled, about 60 to 75 minutes.
6. FLOUR WORK SURFACE with some flour.
7. Sprinkle some flour over dough edges in bowl for ease in removing from bowl. Gently pull dough away from edge of bowl.
8. Turn dough out onto lightly oiled work surface. [note: I used a floured work surface instead.]
9. SHAPE DOUGH: Gently shape dough into rectangle, about 12 x 15 inches.
10. Cut dough into 4 strips lengthwise. Then cut in 7 or 8 strips across. It depends on roll size you prefer.
11. Shape each dough piece into a roll: Bring the dough ends together, tuck under the roll, pinch together.
12. Place dough balls into a 9″ x 13″ pan. You will need two pans for the rolls.
13. OIL THE ROLLS: Spray rolls with oil spray.
14. DOUGH PROOF #2: Cover the pans. Let rolls rise until almost doubled, about 45 minutes.
15. PREHEAT OVEN: About 15 minutes before the end of the rising time, preheat oven to 350°F.
16. BAKE: Remove covers from rolls.
17. BRUSH MELTED BUTTER on rolls before baking.
18. Bake the bread rolls for about 20 minutes, until golden brown.
19. A digital thermometer inserted into the center registers about 190°F
20. COOL BREAD ROLLS: Remove the bread from the oven, and turn it out onto a rack.
21. BRUSH MELTED BUTTER on hot rolls.
22. SERVE: Best served warm. Cut bread roll and add a dab of butter.
23. STORAGE: Store completely cool bread rolls well-wrapped, at room temperature, for several days; freeze for longer storage.

RECIPE SOURCE: King Arthur Flour
NOTE FROM KAF: 10/15/14: As a result of reader feedback, this recipe has been amended as follows: 1/2 cup water has been omitted; the milk has been reduced from 2/3 cup to 1/2 cup; and the salt has been increased from 2 teaspoons to 2 1/2 teaspoons. In addition, the loaf pan size has been downsized to 9″ x 5″ (from 10″ x 5″); and the oven temperature reduced from 375°F to 350°F.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

RECIPE PHOTO TUTORIAL
By Carmen Ortiz Of sometimes SAVORY
PUMPKIN YEAST BREAD ROLLS

pumpkin-yeast-bread-rolls

DIRECTIONS:

OIL A BOWL: Spray bowl with oil spray. Set aside.

pumpkin-yeast-bread-rolls-1
COMBINE INGREDIENTS: Place all of the ingredients into a large bowl.

pumpkin-yeast-bread-rolls-2
Mix and knead, using a mixer, to make a smooth, soft dough, about 8-10 minutes.

pumpkin-yeast-bread-rolls-3pumpkin-yeast-bread-rolls-4
DOUGH PROOF #1: Put the dough into a lightly greased bowl.

pumpkin-yeast-bread-rolls-5pumpkin-yeast-bread-rolls-6
COVER AND LET IT RISE until doubled, about 60 to 75 minutes.

pumpkin-yeast-bread-rolls-7
FLOUR WORK SURFACE with some flour.

pumpkin-yeast-bread-rolls-8
Sprinkle some flour over dough edges in bowl for ease in removing from bowl. Gently pull dough away from edge of bowl.

pumpkin-yeast-bread-rolls-9
Turn dough out onto lightly oiled work surface. [note: I used a floured work surface instead.]

pumpkin-yeast-bread-rolls-10pumpkin-yeast-bread-rolls-11
SHAPE DOUGH: Gently shape dough into rectangle, about 12 x 15 inches.

pumpkin-yeast-bread-rolls-12
Cut dough into 4 strips lengthwise. Then cut in 7 or 8 strips across. It depends on roll size you prefer.

pumpkin-yeast-bread-rolls-13
Shape each dough piece into a roll: Bring the dough ends together, tuck under the roll, pinch together.
Place dough balls into a 9″ x 13″ pan. You will need two pans for the rolls.
OIL THE ROLLS: Spray rolls with oil spray.

pumpkin-yeast-bread-rolls-14
DOUGH PROOF #2: Cover the pans. Let rolls rise until almost doubled, about 45 minutes.

pumpkin-yeast-bread-rolls-15
PREHEAT OVEN: About 15 minutes before the end of the rising time, preheat oven to 350°F.
BAKE: Remove covers from rolls.
BRUSH MELTED BUTTER on rolls before baking.

pumpkin-yeast-bread-rolls-16pumpkin-yeast-bread-rolls-17
Bake the bread rolls for about 20 minutes, until golden brown.
A digital thermometer inserted into the center registers about 190°F
COOL BREAD ROLLS: Remove the bread from the oven, and turn it out onto a rack.
BRUSH MELTED BUTTER on hot rolls.

pumpkin-yeast-bread-rolls-18
SERVE: Best served warm. Cut bread roll and add a dab of butter.

pumpkin-yeast-bread-rolls-cross-section
STORAGE: Store completely cool bread rolls well-wrapped, at room temperature, for several days; freeze for longer storage.

RECIPE SOURCE: King Arthur Flour

fall-season

~ Carmen

sometimes SAVORY…cooking is art revealed

NOTE: Dessert recipes can be found on my dessert blog, Baking is my Zen.

Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.

Posted in Breads, Flickr-sometimes SAVORY, Holiday, Yeast Breads | Tagged , , , , , , , , , , , ,