|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.
- 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!!