Pumpkin Dinner Rolls
Ingredients
4 Cups Flour
1 Pack Instant Yeast
2 Tbsp Sugar
1/2 Tsp Salt
2 Eggs
1/2 Cup Pumpkin Purée
1 Tbsp Olive Oil
1 Cup Warm Water
10 Pecans for topping
Specialty Items:
Directions
1. In the bowl of a stand mixture add the flour, sugar, salt, and yeast. Lightly fluff the mixture with a fork.
2. With the dough hook attachment fitted to the mixture add in 2 egg yolks and 1 egg white to the dry ingredients and mix. Add in the pumpkin and the water and mix until a dough forms.
3. Remove the dough from the bowl and place it on a floured surface. Kneed for 5-7 minutes by hand until the dough bounces back.
4. In a large bowl add in the olive oil and coat the bowl well. Place the dough in the bowl, cover and place in the oven to proof for 1 1/2 - 2 hours at 85°F or as low as your oven will go.
5. Once the dough has risen it should have doubled in size, punch it to let the extra air out. Section the dough into 10 equal parts and roll each part into a ball.
6. Using butcher twine cut 3 piece of twine for each ball. Place the piece of twine in a star shape (As shown) and place a ball of dough in the center. Gather each piece a twine and pull it over the dough and make a knot. Repeat this process with the other pieces of twin until it creates a pumpkin like shape.
7. Once all the pumpkins are made place them back in the oven to proof (at a low temperature) for 30 minutes.
8. After the second rise preheat the oven to 350°F. Brush each roll with an egg wash (using the extra egg white). Once the oven has preheated place the rolls in for 20-25 minutes until golden brown.
9. Remove the rolls from the oven and let cool completely. When the rolls are cooled start to cut the twin and pull it off each of the rolls. After all the twin is off garnish each roll with a pecan for the stem.
10. Enjoy!
Recipe Recap
Ingredients
4 Cup Flour
1 Pack Instant Yeast
2 Tbsp Sugar
1/2 Tsp Salt
2 Eggs
1/2 Cup Pumpkin Purée
1 Tbsp Olive Oil
1 Cup Warm Water
10 Pecans for topping
Specialty Items:
Directions
1. In the bowl of a stand mixture add the flour, sugar, salt, and yeast. Lightly fluff the mixture with a fork.
2. With the dough hook attachment fitted to the mixture add in 2 egg yolks and 1 egg white to the dry ingredients and mix. Add in the pumpkin and the water and mix until a dough forms.
3. Remove the dough from the bowl and place it on a floured surface. Kneed for 5-7 minutes by hand until the dough bounces back.
4. In a large bowl add in the olive oil and coat the bowl well. Place the dough in the bowl, cover and place in the oven to proof for 1 1/2 - 2 hours at 85°F or as low as your oven will go.
5. Once the dough has risen it should have doubled in size. Section the dough into 10 equal parts and roll each part into a ball.
6. Using butcher twine cut 3 piece of twine for each ball. Place the piece of twine in a star shape (As shown) and place a ball of dough in the center. Gather each piece a twine and pull it over the dough and make a knot. Repeat this process with the other pieces of twin until it creates a pumpkin like shape.
7. Once all the pumpkins are made place them back in the oven to proof (at a low temperature) for 30 minutes.
8. After the second rise preheat the oven to 350°F. Brush each roll with an egg wash (using the extra egg white). Once the oven has preheated place the rolls in for 20-25 minutes until golden brown.
9. Remove the rolls from the oven and let cool completely. When the rolls are cooled start to cut the twin and pull it off each of the rolls. After all the twin is off garnish each roll with a pecan for the stem.
10. Enjoy!