Pumpkin Bread Rolls Recipe
Pumpkin Bread Rolls are a delightful and visually appealing addition to any table, especially during the cozy fall months. These rolls combine the warm, aromatic spices of the season with the rich flavor of pumpkin, resulting in a soft and slightly sweet bread that pairs perfectly with a variety of dishes. The combination of spices like cinnamon, ginger, coriander, cloves, and nutmeg gives these rolls a distinctive taste that is both comforting and festive.
Ingredients and Substitutions
Creating these delightful Pumpkin Bread Rolls requires a careful selection of ingredients to ensure the perfect balance of flavor and texture. The essential ingredients include all-purpose flour, pumpkin puree (ensure it’s pure pumpkin and not pie filling for the best results), and butter, which can be substituted with vegan butter for a dairy-free version. Milk, whether dairy or non-dairy, provides the necessary moisture, while light brown sugar adds a subtle sweetness. The instant yeast ensures a quick rise, and a blend of spices—cinnamon, ginger, coriander, cloves, and nutmeg—infuses the rolls with their signature flavor. For those avoiding eggs, a flax egg (a mix of ground flaxseed and water) works perfectly as a substitute.
For those with dietary restrictions, there are plenty of substitutions available. Dairy milk can easily be swapped for almond, soy, or oat milk. Instead of regular butter, vegan butter or margarine can be used. If you need to avoid eggs, a flax egg provides the same binding properties. For those with gluten sensitivities, a gluten-free all-purpose flour blend can replace regular flour, though you might need to adjust the liquid amounts slightly to achieve the right dough consistency.
Step-by-Step Instructions
The process of making Pumpkin Bread Rolls begins with preparing the yeast mixture. Combine the yeast with a small amount of the brown sugar and warm milk, allowing it to sit until it becomes foamy. This step ensures that the yeast is active and ready to leaven the dough. Once the yeast is ready, mix in the remaining milk, brown sugar, pumpkin puree, and egg (or flax egg) until well combined.
Next, incorporate the flour, salt, and spices into the mixture, stirring until a rough dough forms. Use a stand mixer to mix the dough on medium speed for a few minutes, gradually adding the butter one tablespoon at a time. This slow addition of butter helps to incorporate it evenly into the dough, resulting in a smooth and elastic texture. Increase the mixer speed to high and continue kneading until the dough pulls away from the sides of the bowl cleanly, indicating that it has developed enough gluten to hold its shape.
Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place until it has doubled in size, which usually takes about 1 to 2 hours. Once the dough has risen, punch it down to release any air bubbles and divide it into 12 to 15 equal pieces. Shape each piece into a ball on a lightly floured surface.
To shape the rolls, you have two methods: scissors or string. For the scissors method, lightly oil the scissors and make 8 evenly spaced cuts around each ball of dough, leaving the center intact. For the string method, place a long piece of string under the dough ball, cross it over the top, and repeat until the dough is divided into 8 sections. Be sure not to tie the string too tightly, as the dough will expand during rising and baking.
Arrange the shaped rolls on baking sheets lined with parchment paper, cover them loosely with oiled clingfilm, and let them rise until puffy. Preheat your oven to 180°C/350°F/gas mark 4. If you used the scissors method, use the oiled end of a wooden spoon to create a deep hole in the center of each roll before baking. Bake the rolls for about 20 minutes, or until they are golden and sound hollow when tapped on the bottom.
Once the rolls are baked, let them cool for a few minutes before carefully removing the string if used. Brush them generously with melted butter and insert a sliced pecan into the center of each roll to resemble a pumpkin stalk. These rolls are best enjoyed fresh on the day they are made but can be stored in an airtight container to maintain their softness.
Recipe Tips & Frequently Asked Questions
1. Ensuring the Dough Rises Perfectly: Make sure your yeast is fresh and your rising environment is warm but not too hot. Yeast thrives in a warm, draft-free place.
2. Tips for Shaping with Scissors vs. String: Scissors provide a quick and easy method for shaping, while the string method offers a more uniform pumpkin look. Both methods are effective, so choose based on your preference.
3. Achieving the Perfect Texture and Flavor: Use high-quality spices and pumpkin puree for the best flavor. Knead the dough until it’s smooth and elastic to ensure a soft, fluffy texture.
4. Storage and Freshness Tips: Store the rolls in an airtight container to keep them fresh. They can also be reheated in the oven to regain their warmth and softness.
5. Can I Freeze Pumpkin Bread Rolls?: Yes, these rolls can be frozen. Allow them to cool completely, then wrap them tightly in plastic wrap and place in a freezer bag. Thaw at room temperature before reheating in the oven.
6. How Do I Make the Rolls Gluten-Free?: Substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the liquid slightly to achieve the right dough consistency.
7. What Can I Use Instead of Pecans for the Stalks?: Almonds, walnuts, or even pretzel sticks can be used as a creative alternative to pecans.
8. How Do I Know When the Rolls Are Fully Baked?: The rolls should be golden brown and sound hollow when tapped on the bottom. An internal temperature of 190°F (88°C) indicates they are fully baked.
What to Serve With This Recipe
Pumpkin Bread Rolls are versatile and can be paired with a variety of dishes. They complement hearty soups and stews, making them perfect for dipping and sopping up flavorful broths. These rolls also make an excellent addition to breakfast or brunch spreads, served alongside eggs, bacon, and fresh fruit. For a sweet twist, enjoy them with a dollop of honey butter or cream cheese.
For dinner, serve Pumpkin Bread Rolls with roasted meats and vegetables. Their slightly sweet and spiced flavor pairs wonderfully with savory dishes, creating a balanced meal. They also make a great snack on their own, perfect for enjoying with a cup of tea or coffee.
Variations and Additions
To customize your Pumpkin Bread Rolls, consider adding different spices to create unique flavors. Cardamom and allspice can add a new dimension to the rolls. You can also incorporate nuts and seeds into the dough for added texture and nutrition. Try adding chopped walnuts, sunflower seeds, or pumpkin seeds.
For those who enjoy a mix of sweet and savory, experiment with fillings. Add a spoonful of cream cheese or Nutella in the center of each roll before baking for a delightful surprise. You can also make the rolls entirely savory by reducing the sugar and adding herbs like rosemary or thyme.
Pumpkin Bread Rolls are a delightful and versatile addition to your baking repertoire. Their unique flavor and charming appearance make them perfect for any occasion, especially during the fall season. Whether you enjoy them with a meal or on their own, these rolls are sure to impress. So, why not give this recipe a try and share your delicious creations with friends and family?
Ingredients:
510 g (4 ¼ cups) all-purpose flour
240 g (1 cup) pumpkin puree (not pumpkin pie filling)
80 g (â…“ cup) butter (or vegan butter)
160 ml (â…” cup) milk (dairy or unsweetened non-dairy)
50 g (¼ cup) light brown sugar
10 g (3 tsp) instant yeast
1 large egg (or 1 flax egg)
1 ¼ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground coriander
¼ tsp ground cloves
¼ tsp ground nutmeg
2 Tbsp melted butter for brushing (or melted vegan butter)
Sliced pecans for stalks (sliced lengthways)
Instructions:
1. In the bowl of an electric stand mixer, combine the yeast, ½ tsp of the brown sugar, and ⅓ of the milk. Whisk until the yeast is fully dissolved. Allow this mixture to rest for 5 to 10 minutes, until it becomes foamy.
2. Add the remaining milk, the rest of the brown sugar, pumpkin puree, and the egg (or flax egg) to the bowl. Whisk together until well combined.
3. Incorporate the flour, salt, and spices into the mixture. Stir to form a rough dough. Mix on medium speed for a few minutes, then gradually add the butter, one tablespoon at a time, mixing thoroughly after each addition.
4. Increase the mixer speed to high and continue kneading for about 5 to 10 minutes. The dough should be smooth and elastic, pulling away from the sides of the bowl cleanly. It should remain soft and sticky but not wet. If it seems too wet, add a bit more flour as needed.
5. Transfer the dough to a large, lightly oiled bowl. Cover and let it rise in a warm place until it has doubled in size, about 1 to 2 hours.
6. Punch down the risen dough and divide it into 12 to 15 equal pieces. Shape each piece into a ball on a lightly floured surface. Prepare two baking sheets by lining them with baking parchment.
7. To shape the buns with scissors, lightly oil the scissors and make 8 evenly spaced cuts around each ball of dough, leaving the center intact.
8. To shape the buns using string, take a long piece of string and place its midpoint on top of a dough ball. Flip the dough ball over and cross the string underneath to form a cross at the bottom. Flip it back over and repeat until the ball is divided into 8 equal sections. Tie the string at the top and trim any excess. Be careful not to pull the string too tight, as the dough will expand during rising and baking.
9. Arrange the shaped buns on the prepared baking sheets, ensuring they are well spaced apart. Cover them loosely with oiled clingfilm and let them rise until puffy and the dough springs back slowly when pressed with a finger, about 45 minutes.
10. Preheat the oven to 180°C/350°F/gas mark 4. If using the scissors method, use the oiled end of a wooden spoon to create a deep hole in the center of each bun. Bake the buns for about 20 minutes, or until they are golden and sound hollow when tapped on the bottom.
11. Remove the buns from the oven and let them cool for a few minutes. Carefully remove the string if used for shaping. Generously brush the buns with melted butter and insert a sliced pecan into the center of each to resemble a stalk. These buns are best enjoyed fresh on the day they are made; store any leftovers in an airtight container.
Pumpkin Bread Rolls Recipe
Ingredients
- 510 g 4 ¼ cups all-purpose flour
- 240 g 1 cup pumpkin puree (not pumpkin pie filling)
- 80 g â…“ cup butter (or vegan butter)
- 160 ml â…” cup milk (dairy or unsweetened non-dairy)
- 50 g ¼ cup light brown sugar
- 10 g 3 tsp instant yeast
- 1 large egg or 1 flax egg
- 1 ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground coriander
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 Tbsp melted butter for brushing or melted vegan butter
- Sliced pecans for stalks sliced lengthways
Instructions
- In the bowl of an electric stand mixer, combine the yeast, ½ tsp of the brown sugar, and ⅓ of the milk. Whisk until the yeast is fully dissolved. Allow this mixture to rest for 5 to 10 minutes, until it becomes foamy.
- Add the remaining milk, the rest of the brown sugar, pumpkin puree, and the egg (or flax egg) to the bowl. Whisk together until well combined.
- Incorporate the flour, salt, and spices into the mixture. Stir to form a rough dough. Mix on medium speed for a few minutes, then gradually add the butter, one tablespoon at a time, mixing thoroughly after each addition.
- Increase the mixer speed to high and continue kneading for about 5 to 10 minutes. The dough should be smooth and elastic, pulling away from the sides of the bowl cleanly. It should remain soft and sticky but not wet. If it seems too wet, add a bit more flour as needed.
- Transfer the dough to a large, lightly oiled bowl. Cover and let it rise in a warm place until it has doubled in size, about 1 to 2 hours.
- Punch down the risen dough and divide it into 12 to 15 equal pieces. Shape each piece into a ball on a lightly floured surface. Prepare two baking sheets by lining them with baking parchment.
- To shape the buns with scissors, lightly oil the scissors and make 8 evenly spaced cuts around each ball of dough, leaving the center intact.
- To shape the buns using string, take a long piece of string and place its midpoint on top of a dough ball. Flip the dough ball over and cross the string underneath to form a cross at the bottom. Flip it back over and repeat until the ball is divided into 8 equal sections. Tie the string at the top and trim any excess. Be careful not to pull the string too tight, as the dough will expand during rising and baking.
- Arrange the shaped buns on the prepared baking sheets, ensuring they are well spaced apart. Cover them loosely with oiled clingfilm and let them rise until puffy and the dough springs back slowly when pressed with a finger, about 45 minutes.
- Preheat the oven to 180°C/350°F/gas mark 4. If using the scissors method, use the oiled end of a wooden spoon to create a deep hole in the center of each bun. Bake the buns for about 20 minutes, or until they are golden and sound hollow when tapped on the bottom.
- Remove the buns from the oven and let them cool for a few minutes. Carefully remove the string if used for shaping. Generously brush the buns with melted butter and insert a sliced pecan into the center of each to resemble a stalk. These buns are best enjoyed fresh on the day they are made; store any leftovers in an airtight container.