Not much can beat the taste of fresh out of the oven yeast rolls. Unless you up to ante and add some pumpkin. Which is exactly what I did early this week. I found a recipe from one of the top flour makers in the country, King Arthur Flour. What I really liked about this recipe was that it made enough dough so that you can make 12 rolls as well as a loaf of bread, perfect for your next sandwich.
I did make a couple changes to the recipe. First I used bread flour instead of all-purpose. The extra protein in bread flour will help assure us good gluten formation, thus a good looking loaf. Also I don’t think there is enough salt in the dough as the flavor fell a little flat unless you sprinkled on a bit of salt or served with salted butter. The original recipe called for 2 teaspoons to make 1 loaf and 12 rolls (or 2 loaves or 24 rolls). Another roll recipe I have tried before, Alton Brown’s Butter Flake Rolls calls for 2 1/2 teaspoons of salt to make 12 rolls. So I would go for 4 teaspoons of kosher salt next time.
Another issue I ran into was I thought the loaf was already done when the rolls were as it was nicely browned on top and sounded good when I tapped on it. But when I tried to remove the loaf from the pan the top part fell off much to my dismay. I noticed the inside was still too dough so I had to put the top back on and finish it in the oven. But now I could no longer use it for sandwiches. Next time I am going to tent the loaf with some foil, so I can cook it longer without being concerned that the top will overcook. I will also make sure that the pan was sprayed more as when I got it out it parts of it still stuck to the bottom, even in a non-stick loaf pan.
- ½ cup warm water
- 2 packages (2 tablespoons) active dry yeast
- ⅔ cup warm milk
- 2 large eggs, beaten
- 1½ cups fresh puréed pumpkin
- 2 tablespoons vegetable oil
- 6½ cups Bread Flour
- ½ cup brown sugar
- 4 teaspoons kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- Add your yeast and the warm water to the bowl of your mixer. Allow to sit for 5 minutes.
- Then add the milk, eggs, pumpkins, oil, 4 cups of the flour, brown sugar, salt, ginger, and cardamon. Mix for about 2 minutes to combine.
- Slowly add the remaining flour while the mixer is running.
- You can either continue to use your mixer until you have a smooth and elastic dough or you can knead some by hand. The dough should feel like it has a matte finish.
- Oil up a bowl, place the dough inside, cover, and allow to double in size. Should take around a hour.
- Divide the dough in half. Shape one half into a loaf and place in a loaf pan that is liberally sprayed with oil. Take the other have and divide into 12 round rolls. Try to get them as evenly sized as possible. Oil a circle or square baking pan and space them evenly apart. They will eventually be touching when they rise. Allow both the loaf and the rolls time to double, this time about 45 minutes. Spray a little bit of oil on top to keep them from drying out. (I don’t recommend covering them this time as your covering might stick to the dough when you pull it off and this could effect how the bread comes out)
- Bake in a 375 degree oven. Pull the rolls at about 20 minutes. Bake the loaf an additional 10 minutes. Cover the loaf loosely with foil when you pull the rolls so the top doesn’t over brown.
- Remove the rolls and loaf from the pans as soon as you can, and allow them to cool on a wire rack. Brush on some melted butter if you like.