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
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
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
- 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.
- 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 firstname.lastname@example.org
Welcome to Bread Bakers! Glad you joined in and brought those lovely rolls to the party.
Sowmya this sure looks fabulous!
Welcome to the group! These rolls are adorable and perfect for the Harvest theme.
Thanks for joining us. I really feel out of the loop here. Everyone found these adorable pumpkin shaped rolls and i posted pancakes!! Good pancakes but still not near as cute as these little guys!
Those are incredibly cute! Welcome to the group!
What a nice job you did forming these rolls and shaping them just perfectly. So fun to see a batch of bread pumpkins!
Welcome to the group. The buns look cute. These buns are my to do list.
Wow, your pumpkin dinner rolls look so soft and fluffy. The walnuts poking in the middle makes them look so inviting.
the spiced butter sounds awesome…what a great bread!
Love the idea of the cinnamon butter with these. Double the goodness!