Pumpkin Dinner Rolls
I had leftover pumpkin and a company US Thanksgiving potluck to supply food for. I had to do something!
Ingredients:
1/3 c warm coconut milk (or almond, soy, dairy)
1 pkg instant dry yeast
1/2 c sugar or 1/4 c honey
1/4 c olive oil
1/4 c unsalted butter, melted and slightly cooled
2 large eggs, beaten lightly
1 c pumpkin puree
3 1/2 c all purpose flour
1/2 c whole wheat flour
a dash of cinnamon (or allspice or nutmeg or cardamom) - optional, and use caution with cinnamon, as it can kill the yeast.
1 tsp salt
Mix milk and yeast in large bowl, let sit 5-10 minutes to activate. Add oil, butter, sugar, eggs and pumpkin until combined. Add flour 1/2 a cup at a time, incorporating well after each addition. May have to add more - flour should be sticky but not gooey. Add the salt and cinnamon/spice. Knead on floured surface for 10 minutes, or use stand mixer with dough hook. Cover with damp cloth and let rise until doubled.
Punch dough down and divide into twelve balls (more if you'd like smaller rolls) and place into well greased 13x9 pan. Let balls rise until doubled.
Preheat oven to 350F. Beat one egg and 1/4 cup water together and brush on tops of rolls. Bake for 25 minutes, or until tops are nicely browned.
You know those "toss the whole Thanksgiving meal onto it" sandwiches you make the day after? These would be the perfect vehicle. So. Good. I mean, really, they are soft and fluffy and moist, and the sweetness pairs with the pumpkin so well. I honestly thought I'd screwed these up, as the first rise didn't seem to be taking (the cinnamon, I thought), but lo and behold, when I shaped them into rolls and let them sit in a warmed oven, they pillowed right up.
People at work seemed to like them - no leftovers!
Ingredients:
1/3 c warm coconut milk (or almond, soy, dairy)
1 pkg instant dry yeast
1/2 c sugar or 1/4 c honey
1/4 c olive oil
1/4 c unsalted butter, melted and slightly cooled
2 large eggs, beaten lightly
1 c pumpkin puree
3 1/2 c all purpose flour
1/2 c whole wheat flour
a dash of cinnamon (or allspice or nutmeg or cardamom) - optional, and use caution with cinnamon, as it can kill the yeast.
1 tsp salt
Mix milk and yeast in large bowl, let sit 5-10 minutes to activate. Add oil, butter, sugar, eggs and pumpkin until combined. Add flour 1/2 a cup at a time, incorporating well after each addition. May have to add more - flour should be sticky but not gooey. Add the salt and cinnamon/spice. Knead on floured surface for 10 minutes, or use stand mixer with dough hook. Cover with damp cloth and let rise until doubled.
Punch dough down and divide into twelve balls (more if you'd like smaller rolls) and place into well greased 13x9 pan. Let balls rise until doubled.
Preheat oven to 350F. Beat one egg and 1/4 cup water together and brush on tops of rolls. Bake for 25 minutes, or until tops are nicely browned.
You know those "toss the whole Thanksgiving meal onto it" sandwiches you make the day after? These would be the perfect vehicle. So. Good. I mean, really, they are soft and fluffy and moist, and the sweetness pairs with the pumpkin so well. I honestly thought I'd screwed these up, as the first rise didn't seem to be taking (the cinnamon, I thought), but lo and behold, when I shaped them into rolls and let them sit in a warmed oven, they pillowed right up.
People at work seemed to like them - no leftovers!