I’m a bit boring today and don’t have much to say. Meh…it happens :)
I’ll just get straight onto telling you about these delicious Pumpkin Dinner Rolls.
I absolutely loved the caraway seed element of these bread rolls, but if you don’t have caraway seeds, then sesame seeds or poppy seeds would be great too.
Make sure that yeast activates and froths right up.
I have access to American-style, canned pumpkin puree in Singapore. Here are some great instructions on how to make your own though.
The consistency of the dough will change depending on the wetness of your puree, so you do need to have a bit of experience with how dough comes together to judge whether you need more or less flour. Don’t be deterred if your dough initially looks quite dry like mine does above though. After some kneading, it came together very well and definitely did not need any more liquid added to it.
The obligatory before and after photo.
The rolls will expand a little more after they have been shaped and rested for the second time.
My recipe below calls for a whole egg for the glaze, but honestly, you probably won’t need a whole one. Just discard any leftover glaze. Or…make yourself a really tiny omelette…probably just discard it ;)
A fluffy centre with a crusty outer and a subtle pumpkin flavour.
These would be great just as a dinner roll with your main meal, but we made them into sliders with simple home made beef patties and salad.
Pumpkin Dinner Rolls with Caraway Seeds
Ingredients – Makes 6 small bread rolls (dinner roll sized)
- 1½ tsp of dry, instant yeast
- 1 tsp of fine, white sugar
- 2 cups of bread flour plus extra for dusting
- ½ tsp of sea salt flakes
- ½ cup of pumpkin puree
- Olive oil for greasing
- 1 egg
- 1 tbs of cream
- 1 tbs caraway seeds
- In a small microwave safe bowl or mug, heat 1/3 cup of water in the microwave until it reaches close to 40°C. This will only take around 10 seconds.
- Stir in the yeast and sugar and then set it aside for 10 minutes or until the mix has activated and frothed right up while being fragrant.
- Meanwhile, in a medium sized mixing bowl, mix together the salt and flour and once the yeast has activated, add it into the flour mix with the pumpkin puree.
- Mix together until a ball starts to form and then tip out onto a lightly floured surface and knead for 7 minutes adding small amounts of extra flour if needed. The dough is ready when it feels elastic but soft.
- Wipe out any excess flour in the mixing bowl and then lightly oil it with a little bit of olive oil.
- Shape the kneaded dough into a ball and then place it into the oiled mixing bowl. Cover it and let it rise in a warm place for 1 hour. It should double in size.
- Once the dough has risen for an hour, gently knock the air out of it using your fist and then place it onto a floured surface. Cut and shape the dough into 6 equal balls, which should weight about 100g each.
- Grease the bottom and edges of a large ovenproof baking dish with olive oil and then place the balls into the dish so that they are lined up, but not touching each other as they will expand further.
- Let the rolls prove for another 40 minutes in a warm place.
- As the proving time is coming to an end, preheat the oven to 200°C and make a glaze by whisking together the egg and cream.
- Once the proving time has finished, glaze the top of each roll and then sprinkle even amounts of the caraway seeds over the top.
- Bake for 15 minutes or until the bottom of the rolls sound hollow when tapped.
- Let cool on a rack either before eating warm, or letting cool completely to eat at room temperature. Best eaten on the day made or great toasted on the day after.