I have wanted to join a bread blog group for a long time now. Finally I found it. Yay!
This is my first post for the Bread Bakers group. The theme for the month is Fall Breads. Though there is no Fall from where I come from, I stay in a country where the entire year is Pumpkin time. I get such amazing pumpkins in Malaysia here that I have fallen in love with it. It was usually once a month fare when we were in India but here it’s a weekly affair.
I found this amazing pumpkin dinner roll recipe that I just had to make and it did turn out wonderful too!
So here goes –
WHAT WE NEED
2 1/4 teaspoons instant yeast
1 cup milk, scalded and cooled to lukewarm (see note)
1/4 cup granulated sugar
40 grams (3 tbsp) unsalted butter, melted
1/2 cup /110 grams pumpkin puree (see note)
2 large eggs, divided
1 tsp salt
480 grams (3 3/4 cups) all-purpose flour
8-10 halved walnuts pieces
52 gms unsalted butter, at room temperature
2 tbsp powdered sugar
2 tbsp honey
1/2 tsp ground cinnamon
WHAT TO DO
For the bread rolls
- Mix the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined.
- Add the flour in three installments and knead on medium-low speed in a hand mixer or stand mixer until the dough pulls away from the sides of the bowl.
- Turn off the mixer and let the dough rest for 5 minutes.
- Knead the dough for another 5 minutes until the dough is soft and smooth.
- If it seems too sticky, add more flour, 1 tablespoon at a time. ( I added 3 tbsp flour)
- Transfer the dough to a large greased bowl and cover the bowl with a wet napkin
- Let the dough rise until doubled in size, about 45 minutes
- Punch the dough down and turn it out onto a lightly floured counter top
- Divide the dough into 18 equal pieces and shape into balls.
- Press the balls down lightly with the palm of your hand
- Cover and let rise until doubled in size, about 45 minutes
- Preheat the oven to 180°C.
- Beat the remaining egg with 2 teaspoons of water and brush all over the rolls.
- Insert a halved walnut in the centre of each roll to look like a stem of a mini pumpkin
- Bake the rolls for 15 to 20 minutes, or until golden brown.
- Enjoy it warm with cinnamon butter
- Beat the butter until pale in color.
- Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy.
- Serve immediately or store, covered, in the fridge for up to 1 week.
- Bring to room temperature before serving.
- Scalded milk is hot milk which does not stick to the bottom of the pan and does not form a film on top. So you need to heat the milk on medium heat and keep stirring it every 20-30 seconds. Switch of the gas when small bubbles start forming at the edges. Let it cool to lukewarm and then use it for this recipe.
- You can either use fresh or canned pumpkin purée. I use fresh purée.
Let’s take a look at the other Fall Flavors being shared today
- Apple Crumb Quick Bread from Food Lust People Love
- Apple Raisin Bread from A Shaggy Dough Story
- Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
- Buttermilk Wheat Bread from Magnolia Days
- Eggless Apple Sage Cheddar Scones from Spill the Spices
- Fall Harvest Bread from Hezzi-D’s Books and Cooks
- Fig Focaccia from My Catholic Kitchen
- Harvest Grains Bread from Hostess At Heart
- Mr. Potato Bread from What Smells So Good?
- Multigrain Bread With Seeds from Sneha’s Recipe
- Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
- Pumpkin Bread from la cocina de Aisha
- Pumpkin Bread from Sara’s Tasty Buds
- Pumpkin Bread Rolls from Spiceroots
- Pumpkin Spice Cinnamon Rolls from Recipes Food and Cooking
- Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
- Pumpkin, Poppy & Papaya Seeded Breadsticks from G’Gina’s Kitchenette
- Pumpkin Raisin Bagels from Cook’s Hideout
- Pumpkin Saffron Yeast Biscuits from The Schizo Chef
- Pumpkin Scones from A Baker’s House
- Pumpkin Sourdough Bread from Passion Needed
- Schiacciata Con L’uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
- Sesame Seeded Semolina Bread from Karen’s Kitchen Stories
- Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board. Links are also updated each month on this homepage.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org