Saturday, October 22, 2011

BOM: Pumpkin Knotted Dinner Rolls

Light-as-air pumpkin dinner rolls

It's that time again. The Artisan Bread Bakers on Facebook are baking this month's BOM (Bread of the Month): Pumpkin Dinner Rolls. Our host, Phyl, could not have chosen a more appropriate Fall recipe for us to bake. I love anything pumpkin and couldn't wait to make these. The thought of cutting the recipe in half didn't even cross my mind, even though I had never used pumpkin and yeast together in a recipe. Several group members had already baked it and everyone raved about it. The recipe can be found here, although I used a slightly modified version which included weight measurements.



As usual, I made the dough in my bread machine. It also does the first rise for me so I had no excuse not to exercise. So I did :o) The dough was a real pleasure to work with; supple and soft with a beautiful yellow hue. I made this recipe on a workday, so I only made four knotted rolls and then shaped the remainder of the dough into "regular" round rolls. I made a total of 18 x 60 gram rolls.



Ready for the oven

After the second rise, the rolls were brushed with a Moroccan-inspired egg wash and then baked in only 15 minutes in my convection oven. See the "Final thoughts/tips" section for the recipe of my Moroccan-inspired egg wash.

Golden brown and delicious!

I hope this picture conveys how light and fluffy they are!

As you might know, I'm a big fan of weight measurements in recipes. When I saw a modified version of the recipe on Küchenlatein with weight measurements, I decided to use that recipe as my base recipe instead and make a few tweaks. One of the main changes I made is substitute half of the bread flour with white whole wheat flour. 1 Tbsp of golden flax seeds was ground and added to the mix. Instead of whole milk, I used 1% milk. I also reduced the amount of sugar and butter and replaced some of the butter with vegetable oil.

Final thoughts/tips:
  • My husband and I loved these rolls. You can't taste (or smell) the pumpkin. The yellow hue of the rolls is what gives away the pumpkin, making the rolls moist as well as nutritious. Their interior is so soft and light. Considering they contain 50% whole wheat without becoming door knobs, was worth the experiment :o) Hubby's rating: 9 out of 10.
  • We've eaten these rolls with a Moroccan chicken tagine. I've also enjoyed these rolls with butter and homemade grape jelly. It just works whether you go the sweet or savory route.
  • These will definitely be baked again. They'd be great on our Thanksgiving table but really, they are great anytime. Don't miss out. Go bake some right now! :o)
  • Moroccan-inspired egg wash: 1 egg, 1 tsp water, 1 tsp orange blossom water.
  • A big thanks to Phyl for choosing another winner.
  • For the first time ever, I'm submitting this post to YeastSpotting. I hope it's accepted :o) Thanks in advance, Susan!!

7 comments:

  1. They are beautiful! I've used both pumpkin and sweet potato with yeast and I love them both. I haven't tried them in a savory roll, though...something to try next!

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  2. Beautiful! I like your substitutions.

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  3. I couldn't agree more to your preferring weight measurements to volume! And I like the Moroccan orange flavor for the egg wash. I will bake these - pumpkin bread I made already.
    Happy baking,
    Karin

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  4. Your rolls look great! I especially love your double knots.

    I prefer weight measurements, too, But I've found that people are more likely to make the BOM if I give volume measurements, so I appeal to the masses!

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  5. Your knots look fabulous! We loved these...so light and delicious and I like the extra nutrition that the pumpkin adds to the rolls. Your little round buns are darling as well, I need to make some of those next time.

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  6. They look so light and delicious! I love braided and knotted bread so I've bookmarked this page!

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  7. @Cathy: ooooh sweet potato. Now that’s a great idea.

    @ButterYum: thank you! :o)

    @Hanseata (Karin): I would love to hear your feedback on them, if you end up making them.

    @gaaarp (Phyl): thank you very much. I totally understand that more people like volume measurements. We’ll just have to change the world, one baker at a time, ha ha :o)

    @Kayte: thank you. This recipe is definitely a keeper. Glad to hear it was a big hit at your place too.

    @Hanna: thanks for visiting :o) I hope you make them and report back on how you liked them.

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