Monday, March 4, 2013

Pumpkin Bread Rolls




Warm and moist pumpkin bread with subtle flavors. This recipe is moderately adapted from Pumpkin Dinner Rolls.  


Ingredients: 

1. All purpose flour - 5 cups (makes about 12 big rolls)
2. Pumpkin puree - 1 can (About 1 1/2 cups - You can alternatively use home made pumpkin puree)
3. Warm milk - 2/3 cup
4. Yeast - 1 packet or 1 tsp
5. Olive oil - 2 tbsp
6. Freshly grated nutmeg - 1/4 tsp
7. Egg - 1 plus 1 more for egg wash (optional)
8. Water - 1/4 cup
9. Sugar - 1 tbsp
10. Salt - 1 tsp

Preparation: 

1. Dissolve the yeast in 1/4 cup of water plus 1 tbsp of sugar for 5 -10 minutes until it rises. 
2. In a mixing bowl, take 2/3 cup of warm milk. Add the olive oil and pumpkin puree to it. 
3. Add the grated nutmeg and mix well. 
4. Add the egg, salt and mix. 
5. To this add the yeast solution and mix throughly. 
6. Add the flour 1/2 cup at a time until the whole flour is added. 
7. Knead the dough for 10 - 12 minutes until smooth and stretchy.
8. Keep the dough in a warm place with a moist towel on top and allow to rise for an hour. 
9. After an hour, pre-heat the oven to 375 F. 
10. Punch the dough and allow to rest for 10 - 15 minutes. 
11. Grease a baking sheet with butter or cooking spray.
12. Separate the dough into small balls and arrange them packed and side by side in the baking sheet. 
13. For the egg wash, beat 1 egg with a tablespoon of milk and apply on top of the rolls. 
14. Bake for 15 minutes or until slightly brown on top. 
15. Let cool for 15 minutes before cutting them. 
16. Serve warm with butter. 

Enjoy! :D 







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