Pumpkin provides a ton of positive attributes like vitamins A and C. They pack a mean punch of calcium, iron, magnesium, fiber and a rich amount of beta-carotene, which also gives pumpkin it's bright color, abundant in anthocyanins. Anthocyanins are flavanoids, antioxidant in nature, that have shown evidence contributing to the prevention of certain diseases and cancers.
Good dinner rolls are part of what makes any meal memorable, especially around the holidays. Thanksgiving is closing in and here is a perfect recipe to help make your menu POP!
I received very positive feedback from my tasters and my daughter Bronwyn loved hers as breakfast and an after school snack, warmed with apricot preserves! Another taster friend of mine enjoyed his with homemade peach jelly. The rolls are light and airy with very subtle roasted pumpkin notes, boasting just the right amount of savory sweetness. This recipe can accommodate a crowd, but don't worry, they may be frozen after baking or before the second proofing stage and will keep for months. You probably won't have that issue though!
8 oz. roasted pumpkin
2 c. milk, plus 1 tbsp. for glaze ( I used 2%)
2/3 c. ( 1 1/2 sticks) butter at room temperature
about 9 c. AP flour
4 tsp. kosher salt
1/2 c. granulated sugar
2 pkg. yeast, about 1/2 oz.
2 large eggs, plus one egg for glaze
Press the roasted pumpkin through a strainer with a rubber spatula, and into a medium bowl.
In a medium saucepan, combine pumpkin, milk and butter.
Stir and heat slowly until warm, between 105 and 125 degrees.
Make sure you DO NOT heat liquid too much, as it will kill the yeast and affect rising properties.
Meanwhile, combine 4 1/2 c. flour, sugar, salt and yeast.
Pour dry ingredients into stand mixer bowl with bread attachment.
Stir on 1 setting for about 1 minute.
Move setting to 2 and gradually add liquid ingredients. The liquid should be lukewarm.
Beat in eggs one at a time.
Add flour, 1/2 cup at a time until dough forms a sticky ball, about 3 1/2 cups.
The dough ball should pull away from the sides of the bowl.
Once dough clings in ball on the dough attachment, remove dough and place on lightly floured surface.
Knead until dough is smooth and elastic, adding remaining flour if needed, about 5 minutes.
It is o.k. for dough to be a little sticky.
Place dough in a large greased bowl and turn to coat.
Cover with a clean cloth or towel and let rise in a warm and draft free place for 1 hour.
After one hour, punch dough down and divide into 3 pieces.
Let dough rest for 15 more minutes covered.
After 15 minutes, cut each piece into 16 pieces.
Flatten each piece with fingertips, then form a ball by tucking the egdes under.
Place on greased cookie sheets about 1/2 inch apart for soft sides or two inches apart for more crisp surface area per roll.
Let rise (covered) for about 30 minutes more, or until doubled in size.
Combine remaining egg and milk in small bowl and brush rolls with mixture.
Bake at 400*F for 10 minutes or until golden.
Makes 4 dozen.
Perfect for breakfast sandwiches....