Pumpkin Dinner Rolls with Cinnamon Butter #BreadBakers

I have wanted to join a bread blog group for a long time now. Finally I found it. Yay!
This is my first post for the Bread Bakers group. The theme for the month is Fall Breads. Though there is no Fall from where I come from, I stay in a country where the entire year is Pumpkin time. I get such amazing pumpkins in Malaysia here that I have fallen in love with it. It was usually once a month fare when we were in India but here it’s a weekly affair.

I found this amazing pumpkin dinner roll recipe that I just had to make and it did turn out wonderful too!

So here goes –

WHAT WE NEED

Bread:
2 1/4 teaspoons instant yeast

1 cup milk, scalded and cooled to lukewarm (see note)

1/4 cup granulated sugar

40 grams (3 tbsp) unsalted butter, melted

1/2 cup /110 grams pumpkin puree (see note)

2 large eggs, divided

1 tsp salt

480 grams (3 3/4 cups) all-purpose flour

8-10 halved walnuts pieces

Butter:
52 gms unsalted butter, at room temperature

2 tbsp powdered sugar

2 tbsp honey

1/2 tsp ground cinnamon

WHAT TO DO
For the bread rolls

 

• Mix the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined.
• Add the flour in three installments and knead on medium-low speed in a hand mixer or stand mixer until the dough pulls away from the sides of the bowl.
• Turn off the mixer and let the dough rest for 5 minutes.
• Knead the dough for another 5 minutes until the dough is soft and smooth.
• If it seems too sticky, add more flour, 1 tablespoon at a time. ( I added 3 tbsp flour)
• Transfer the dough to a large greased bowl and cover the bowl with a wet napkin
• Let the dough rise until doubled in size, about 45 minutes
• Punch the dough down and turn it out onto a lightly floured counter top
• Divide the dough into 18 equal pieces and shape into balls.
• Press the balls down lightly with the palm of your hand
• Cover and let rise until doubled in size, about 45 minutes
• Preheat the oven to 180°C.
• Beat the remaining egg with 2 teaspoons of water and brush all over the rolls.
• Insert a halved walnut in the centre of each roll to look like a stem of a mini pumpkin
• Bake the rolls for 15 to 20 minutes, or until golden brown.
• Enjoy it warm with cinnamon butter

 

For the cinnamon butter

• Beat the butter until pale in color.
• Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy.
• Serve immediately or store, covered, in the fridge for up to 1 week.
• Bring to room temperature before serving.

NOTES

• Scalded milk is hot milk which does not stick to the bottom of the pan and does not form a film on top. So you need to heat the milk on medium heat and keep stirring it every 20-30 seconds. Switch of the gas when small bubbles start forming at the edges. Let it cool to lukewarm and then use it for this recipe.
• You can either use fresh or canned pumpkin purée. I use fresh purée.

Let’s take a look at the other Fall Flavors being shared today

• Apple Crumb Quick Bread from Food Lust People Love
• Apple Raisin Bread from A Shaggy Dough Story
• Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
• Buttermilk Wheat Bread from Magnolia Days
• Eggless Apple Sage Cheddar Scones from Spill the Spices
• Fall Harvest Bread from Hezzi-D’s Books and Cooks
• Fig Focaccia from My Catholic Kitchen
• Harvest Grains Bread from Hostess At Heart
• Mr. Potato Bread from What Smells So Good?
• Multigrain Bread With Seeds from Sneha’s Recipe
• Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
• Pumpkin Bread from la cocina de Aisha
• Pumpkin Bread from Sara’s Tasty Buds
• Pumpkin Bread Rolls from Spiceroots
• Pumpkin Spice Cinnamon Rolls from Recipes Food and Cooking
• Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
• Pumpkin, Poppy & Papaya Seeded Breadsticks from G’Gina’s Kitchenette
• Pumpkin Raisin Bagels from Cook’s Hideout
• Pumpkin Saffron Yeast Biscuits from The Schizo Chef
• Pumpkin Scones from A Baker’s House
• Pumpkin Sourdough Bread from Passion Needed
• Schiacciata Con L’uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
• Sesame Seeded Semolina Bread from Karen’s Kitchen Stories
• Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#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. Links are also updated each month on this homepage.

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 foodlustpeoplelove@gmail.com

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