Flaxseed Dinner Rolls

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I love dinner rolls and keep finding new recipes to make. You can have them with other dishes like pasta or if you are like me, you can have them with a slather of butter anytime of the day. These rolls taste wonderful with the flavour of herbs coming through as also the nutty flaxseed and the slight crunch of bran.

Recipe adapted from here

Makes 8 rolls

WHAT WE NEED

1 1/2 cup All purpose flour

1 tbsp Wheat bran

1 tbsp Flaxseeds, ground

2 tbsp Dried mixed herbs

1 1/2 tsp Instant yeast

1 1/2 tsp Sugar

2 tbsp Olive Oil

1/4 tsp Salt

1/2 cup Warm water

WHAT TO DO

  • Mix the flour, bran, flaxseed, herbs, sugar and yeast
  • Add Olive oil, salt and warm water and knead to form a smooth dough
  • Set aside for 1 hour or till the dough doubles in volume
  • Take out the dough and roll it into a 1″ thick circle
  • Cut it into 8 wedges
  • Roll each wedge from the broader side ro form a crsescent like roll
  • Grease a baking tray and keep the rolls on it dor 20-25 minutes
  • Preheat the oven to 185C
  • Bake for 20-25 minutes or till the drop turns golden brown
  • Serve warm
  • Enjoy!

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This is my post for the Blogging Marathon under the theme,’Wraps & Rolls’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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

BreadBakers

#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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