pumpkin spice rolls

pumpkin spice rolls
Happy New Year, friends! My mini respite is coming to an end as I’m back in the office tomorrow {insert wails}, but that doesn’t mean I can’t enjoy the fruits of my holiday labor. I’ve been on a bit of a bread bender lately, so after scoring a jarful of yeast I decided to go wild and make loaves of bread. And ever since I spied these lovely terracota rolls on Pastry Affair, I knew these needed to be introduced in my repertoire. Not quite savory and not quite sweet, these rolls straddle an androgynous flavor profile that makes them perfect for everything from nutella to savory, pungent cheeses. Last night I smeared cold French butter on these hot rolls and it was EVERYTHING.

INGREDIENTS: Recipe adapted from A Pastry Affair, with slight modifications
1/2 cup (118 ml) barely warm water
2 teaspoons active dry yeast
1 large egg
1 cup (245 grams) canned pumpkin puree
2 tablespoons brown sugar, packed
3 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
2 1/2 cups – 3 cups (318 grams) bread flour

In a bowl of a stand mixer, fitted with a paddle attachment, sprinkle the yeast over the barely warm water and allow to sit about 5 minutes until activated (during this time the yeast will start to bubble and look frothy). Stir in egg, pumpkin puree, brown sugar, butter, spices, and salt. Gradually add bread flour, mixing until the dough comes together. If the dough is too dry and will not come together, add small amounts of water until it does. Conversely, if the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense. Now replace the paddle attachment with the dough hook and start to knead your dough on low speed.

Knead the dough for ten minutes, or until elastic. The dough will feel slightly sticky, but don’t worry — it will firm up as it rises. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 2 hours. Punch down the dough before turning out onto a lightly floured surface. Divide into 12 equal portions (I did this by rolling the dough with my hands into a log so I can get ball-sized cuts) and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let rise for another 20 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake for 12-15 minutes, or until the tops are lightly browned and the bread sounds hollow when tapped. Serve hot.

To reheat buns, preheat oven to 400 degrees F (205 degrees C). Bake rolls for 5-8 minutes, or until hot.

pumpkin spice rolls
pumpkin spice rolls
pumpkin spice rolls

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