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Tuesday, November 24, 2015

Spiced Pumpkin Rolls- We Knead to Bake #33

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Shaped like mini-pumpkins, these easy spiced pumpkins rolls,redolent with the flavors of cinnamon, ginger and allspice, will be a great addition to your holiday meal. Canned pumpkin is readily available here, but fresh pureed pumpkin would be delicious if you have it.

Pumpkins are essentially a variety of squash and is an integral part of the Native American Three Sisters of Agriculture, the other two being corn and beans. When planted together, the corn serves as a natural trellis for the beans to grow on. The bean roots give nitrogen to the soil and stabilize the corn on windy days. The squash, or pumpkin plant, helps keep the weeds down and provides shade for the shallow roots of the corn. Legend has it that a small fish is sometimes buried to nourish the plants. After harvesting the pumpkins, the Native Americans roasted, dried, boiled and parched the flesh to preserve for the cold winters ahead. They also dried the pumpkin shells to store grain, seeds and beans.Today, we use pumpkin flesh in savory dishes as well as sweet.

A great recipe from Aparna for We Knead to Bake #33. Original recipe Beyond Kimchee


Spiced Pumpkin Bread Rolls for Thanksgiving

Ingredients

1/3 cup warm milk
2 tablespoons honey
2 teaspoons instant yeast
1/2 cup pureed pumpkin (unsweetened)
40 grams butter, melted
1 egg
1 teaspoon salt
2-1/2 to 2-3/4 cups all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
5-6 pecans, sliced into two vertical sections.

Method

I used the bread machine to process my dough, but you can use your food processor or prepare the dough by hand.
Process all the ingredients on the dough cycle, except the sliced pecans, in the pan of your bread machine according to the manufacturer's instruction for your machine.
When cycle has completed, remove the dough to a lightly floured surface. Punch down, cover and let rest for 10 minutes. Divide the dough into 8 or 10 pieces. Shape each piece into a ball. Flatten the ball slightly and using a sharp knife or scissors, make 8 cuts equidistant  from each other, from the edges toward the center. leaving the center uncut-similar to a flower.

Place the rolls 2 inches apart on a parchment lined baking sheet. Loosely cover and let them rise for about 45 minutes. Using a round end of a wooden spoon dipped in flour or olive oil, make a deep hole in the center of each roll so you can place the sliced pecans in after baking. Brush the rolls with milk.

Bake the rolls at 350° for 15-20 minutes or until golden brown. Remove from the oven and brush the rolls with melted butter or a mixture of honey and water for a shine.

Let cool and then place a sliced pecan piece for the stem in the prepared hole of each roll. Other stems can be celery stalks, chives or slivers of small bell peppers for the stems.

Makes 8-10 rolls. Recipe can be doubled.










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