Pumpkin Dinner Rolls
User Reviews
5
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Prep Time
2 hrs 30 mins
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Cook Time
20 mins
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Total Time
2 hrs 50 mins
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Servings
16
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Calories
186 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Pumpkin Dinner Rolls
Description
The Pumpkin Dinner Rolls incorporate a combination of pumpkin puree, dairy, egg, sugar, and a mix of cake and bread flours, activated with yeast and a touch of salt for balance. The dough is mixed with a dough hook for about 15 minutes until it develops sufficient gluten to form an elastic, slightly sticky dough that pulls away from the bowl sides. Hand kneading is an option with extended kneading time.
These rolls feature a soft texture with a mild pumpkin flavor and a tender crumb from the inclusion of cake flour alongside bread flour, which yields a balance between softness and structure. The richness from cream and egg enriches the dough further. A pumpkin seed topping adds a subtle nutty crunch and enhances the autumnal theme.
They are well suited to accompany savory meals or can be served as a snack. Because the dough contains moisture-rich ingredients, slight adjustments to flour may be required based on humidity to achieve the right consistency. Allowing proper rising and baking as directed will yield soft, golden rolls. The recipe suggests substituting all-purpose flour if cake or bread flour are unavailable, which may slightly alter the texture.
Ingredients
- ½ cup pumpkin about 120g, puree
- ⅔ cup heavy cream (158 ml, at room temperature)
- ⅓ cup milk (75 ml, at room temperature)
- 1 egg at room temperature, large
- ⅓ cup sugar (115g)
- ½ cup cake flour (70g)
- 3½ cups bread flour (500g)
- 1 tablespoon active dry yeast (10g)
- 1½ teaspoons salt (7g)
- egg 1 egg beaten with 1 teaspoon water, wash
- 1/3 cup pumpkin seeds
- simple syrup (optional: 2 teaspoons of sugar dissolved in 2 teaspoons hot water)
Instructions
- If you are making homemade pumpkin puree, simply steam about ½ pound of any baking pumpkin for 15 minutes, pour out the liquid from the steamer, and scoop the pumpkin flesh out. Mash the pumpkin with a fork until smooth.
- In the bowl of an electric mixer fitted with the dough hook attachment, add ingredients in the following order: pumpkin puree, heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. When measuring the flour, tap the measuring cup against a hard surface to ensure there are no air pockets.
- Turn the mixer on to the lowest setting, and let it go for 15 minutes--stopping occasionally to push the dough down off the hook. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour, 1 tablespoon at a time, until the dough comes together and pulls away from the sides of the bowl. If you don't have a mixer and would like to knead the dough by hand, extend the kneading time by 10 minutes.
- After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel, and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5x its original size.
- In the meantime, grease a square 11x11” pan or 9x13” pan on all sides with a stick of cold butter.
- After an hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of any air bubbles.
- Next, divide the dough into 16 equal pieces on a lightly floured surface, with the help of your kitchen scale. Shape each piece of dough into a smooth ball and arrange them on the pan with about half an inch of space between them on all sides. Once shaped, cover and proof for another hour until the buns grow to 1.5X their original size.
- Preheat the oven to 350 degrees F. Brush the risen dough with egg wash, and sprinkle with the raw pumpkin seeds.
- Place in the middle of the oven and bake for 16-18 minutes until the tops are golden brown. Take the buns out of the oven and immediately brush them with the sugar water to give them a really great shine, sweetness, and rich color. Serve warm! (Note, these warm up really well in the microwave!)
Notes
- If cake flour or bread flour are not available, all-purpose flour can be used as a substitute for both in this recipe.
- Adjust flour quantity slightly if the dough feels too sticky, especially in humid conditions, adding a tablespoon at a time until manageable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 232mg | 10% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1370IU | 27% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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