Pumpkin Dinner Rolls with Cinnamon Butter #BreadBakers


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

Bread:
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

Butter:
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


 



For the 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.

NOTES

  • 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

BreadBakers

#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 foodlustpeoplelove@gmail.com

BreadBakers
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15 thoughts on “Pumpkin Dinner Rolls with Cinnamon Butter #BreadBakers

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