November is cruising by and with the festival season around, I’m sure all of you must be planning or at least thinking of your holiday menus. So you are in luck because our #BreadBakers group is baking up some special and festive loaves or rolls or breads that you can bring to a family feast or celebratory dinner. Actually I’m lucky to be hosting this month’s event, big thanks to Stacy and Renee for the opportunity. Don’t forget to scroll down to the bottom of the post for the list of breads by my fellow bread bakers.
We went apple picking last month and ended up with 4 little pie pumpkins from the patch. I kept them for display till Halloween, then roasted a couple and made pumpkin puree out of them. With that puree I made these Pumpkin dinner rolls. Recipe is from King Arthur Flour site.
They are great to serve for Thanksgiving dinner. They are soft and delicious with a spicy pumpkin flavor. I ate a couple hot right out of the oven. My son ate them with Nutella. Stored well wrapped, they keep well for about 3~4 days at room temperature. For longer storage, freeze them well wrapped.
4cupsAll purpose flour(I used 2cups wholewheat flour and 2cups all purpose flour)
4tbspsUnsalted Butter, softened
2tspsPumpkin pie Spice(homemade or storebought)
2EggsLarge (I used 2tbsp egg replacer whisked with 6tbsp water)
Combine all the ingredients for the dough in a large bowl or the bowl of a stand mixer. Mix and knead to make a soft and smooth dough.
Transfer the dough to a greased bowl and allow to rise for 60~75minutes, until it's puffy though not necessarily doubled in bulk.
Gently deflate the dough and transfer to a lightly greased work surface. Divide the dough into 24 equal pieces. Form and roll each piece into a smooth ball.
Lightly grease 2 9" round cake pans or square baking pans. Space 12 rolls in each pan. Alternately place all the 24 rolls in a 9"x13" baking pan.
Cover the pans and set aside to rise until they're very puffy and crowded against each other; about 1~2hours.
Preheat the oven to 350°F.
Uncover the rolls and bake them for 20 minutes. Lightly tent with an aluminum foil and bake for an additional 5 minutes or so, or until the edges of the center bun spring back when touched lightly.
Remove the buns from the oven and brush with melted butter, if desired. Turn them over on to a wire rack after couple of minutes. Serve warm. Store completely cooled rolls, wrapped well at room temperature for 3~4 days. For longer storage, wrap and well and freeze.
Let's take a look at what my fellow bakers have baked for this month’s Family Feast Breads event:
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].