Introduction: Pumpkin Bread Rolls
These are some deliciously cute, little pumpkin shaped bread rolls, perfect for this time of year.
Are you having some family and friends over for dinner soon and really want to impress? Maybe you just want to try out some new recipes for some work colleagues? Maybe you just really like pumpkins and bread?
Well my friend these bread rolls are the answer you have been searching for!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Gather Your Ingredients
To make these delightful breads rolls you will need the following:
510g plain flour (plus extra for dusting)
10g fast action yeast
250g pumpkin puree (make your own instead of the tinned stuff!)
50g light brown sugar
1 large egg
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried coriander leaf
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
You will also need the following equipment:
Baking trays and parchment
Step 2: Make Your Pumpkin Puree
There is so much delicious pumpkiny goodness that is wasted this time of year so I really urge you to make your own pumpkin puree and put it all too good use. Its super easy to make and tastes so much better than store bought stuff.
Begin by scooping out the stringy gunk and seeds from the inside of your pumpkin (give the seeds a rinse and roast on a tray in the oven for a nice crunchy snack later!)
Remove the tough skin and cut the flesh into small chunks - these will be blitzed so don't worry about getting the uniform in size and shape.
Add the chunks to a saucepan of cold water with a pinch of salt and bring to the boil. Once the pieces are tender drain off the water and blitz the pumpkin with a stick blender until smooth (or no longer in large chunks)
Measure out 240g and let cool. If you have any left over puree this can be frozen to use in your next batch of rolls or make some spicy pumpkin soup to accompany them.
Step 3: Make Some Foam
In a stand mixer/large bowl mix the fast action yeast (10g) with 1/2 teaspoon of brown sugar and 1/3 of the milk.
The yeast and sugar will start to dissolve into the milk. once mixed through leave for 10 mins until the yeast starts to turn foamy.
Add in the rest of the milk and sugar, the cooled pumpkin puree and the egg and whisk together.
Step 4: Time to Get Sticky
Its time for our dough to start to take shape.
Add the sieved flour, salt and all the spices to the bowl and mix until all ingredients combine.
While mixing on a steady speed add the butter in small portions at a time, waiting until the previous addition is well mixed before adding the next.
I find cutting the butter into small cubes after coming out of the fridge and bringing up to room temperature helps at this stage.
Ensure the dough is mixed thoroughly (If your using a stand mixer switch to a dough hook at this stage). It should be smooth and elastic in texture and pull away from the sides of the bowl. If it is too wet you can add more flour (try not too much extra flour as you will need some for dusting and working the dough later as well)
Step 5: Prove the Dough
Transfer the dough to a large lightly oiled bowl and cover with a tea towel. Leave the bowl in a warm place do the dough can prove and rise.
You want it to double in size, this should take approx two hours.
Step 6: The Tricky Part
Okay, this is the tricky part
Sieve some flour over your work surface and prepare the baking trays by lining each with some baking paper.
Knock back the dough and divide into twelve even pieces, these will form the base of each bread roll. Place to the side for now.
Next take the cooking twine and cut into twelve long strips. Separate out and put one bit of twine in the middle of your floured work area.
Place one dough ball over the centre of the twine and twist together over the top into a three and nine position on a clock face.
Flip the ball over and position and twist the twine so it is at a five and eleven position.
Flip over one more time and twist the twine into a one and seven position. Tie into a knot on the top and move to the baking tray. Phew! That's the hard part done! Awesome job!
Now just do it eleven more times!!
Cut off any extra twine from the top of the rolls.
Step 7: Time to Rise Again
We are now ready for the second prove, lightly oil up some cling film and place loosely over each tray. Leave back in your warm spot for another hour until they rise up.
Pre-heat the oven to 180°C
Step 8: Turn Up the Heat
Time to get those bad boys in the oven!
Remove the cling film and place the trays in the pre-heated oven and bake for twenty minutes until golden brown.
They should have a nice crisp shell and should hollow when tapped on the bottom.
Step 9: Break the Chains
Remove from the oven and place on a wire rack to cool.
Once they have cooled down cut the knot from the twine and start to unwrap and pull out the remaining twine. I find the easiest way to do this is to cut the six strands on the top, turn the roll over and pull the strands through the 'flesh' of your newly formed pumpkin.
Step 10: Time to Shine
Push a pecan into the top of each roll to make a small stalk.
Just before serving stick them back in the oven to reheat.
Optional: Brush with a tidy bit of melted butter to give a shine.
Now sit back and enjoy your hard work! These are great served along side some pumpkin soup, toasted or just on their own with some butter.
Participated in the
Halloween Contest 2019