Spiced Pumpkin Bread Rolls – We knead to bake

This is one of the most adorable breads I have baked! These supersoft , flavourful,festive  Spiced Pumpkin Bread rolls are just in time for Thanksgiving- whether you celebrate or not 🙂

Aparna aptly chose these for the our monthly bread baking group-We knead to Bake. Thank you Aparna, I had so much fun making them. As gorgeous as they look, they are quiet easy to make.

Apart from looking like mini pumpkins, these rolls use Pumpkin puree too. I followed Aparna’s recipe without making any changes.I made my own pumpkin puree, since canned is not available here. Also I used pumpkin pie spice mix to flavour the rolls, instead of the individual spices. The kitchen smelled heavenly, while the rolls were being baked 🙂

This recipe for the Spiced Pumpkin Bread Rolls is adapted from Beyond Kimchee.I used only the 2 tbsp honey, recommended by Aparna so they were not sweet.

Spiced Pumpkin Bread Rolls (Adapted from Beyond Kimchee)

Print Recipe

• Coursebreads
• Cuisineamerican

Servings	Prep Time
8-10 servings	20 minutes

Cook Time	Passive Time
40 minutes	1 minutes

Servings Prep Time 8-10 servings 20 minutes

Cook Time Passive Time 40 minutes 1 minutes

Spiced Pumpkin Bread Rolls (Adapted from Beyond Kimchee) Print Recipe Coursebreads Cuisineamerican Servings Prep Time 8-10 servings 20 minutes Cook Time Passive Time 40 minutes 1 minutes Servings Prep Time 8-10 servings 20 minutes Cook Time Passive Time 40 minutes 1 minutes

Ingredients

• 1/3 cup milk warm
• 2 tbsps honey
• 2 tsp yeast instant
• 1/2 cup pumpkin purxe9ed (unsweetened)
• 40 gm butter , melted
• 1 egg
• 1 teaspoon salt
• 2 1/2 to 2 3/4 cups all-purpose flour
• 1/2 tsp cinnamon
• 1 tsp ginger powdered dry
• 1/2 tsp allspice
• 5 to 6 pecans , sliced into vertical sections

Servings: servings

Instructions

1. Pour the warm milk into a bowl. Add the honey and yeast and mix well and leave aside for about 5 minutes until the mixture is starting to look u201cfrothyu201d.
2. Put the flour, the salt and the spice powders into a food processor or stand mixer bowl and run a couple of times to mix them well. Then add the yeast mixture, the pumpkin purxe9e, the melted butter and the egg to the processor bowl.
3. Knead until you have a smooth and elastic dough that will be somewhat sticky. It should pull from the side of the bowl. Add a little more flour (or milk) if required, to obtain this consistency of dough.
4. Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute or if using a stand mixer continue to knead on medium speed.
5. Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Loosely cover and let the dough rise for about an hour or so, until double in volume.
6. Deflate the risen dough gently to remove large pockets of air and divide it into about 8 or 10 equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 7-8 cuts at equal distance from each other, from the edge of the ball towards the centre but leaving the centre uncut u2013 like a flower.
7. Place the dough u201cflowersu201d 2u201d apart on a lightly oiled or parchment lined baking sheet. Loosely cover and let them rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesnu2019t stick to it) and poke a deep hole in the centre of each u201cfloweru201d for the pecan u201cstemu201d. Brush them with milk (or egg wash if you use it).
8. Bake the rolls at 180C (350F) for 15 to 20 minutes, or until golden brown. Take them out of the oven and brush the rolls with melted butter or a little honey diluted with water for a shine, if you like that.
9. Let them cool and then place a sliced pecan piece for the u201cstemu201dinto the indentation of each roll.

Recipe Notes

I served them with a hot soup.