This was the first bread i baked when i made the pumpkin puree. These cute rolls were part of We Knead to Bake#33, November 2015. Though i baked them immediately after +Aparna announced them as the month's bread, i couldn't save even one roll for my clicks!! They tasted so yumm, all vanished the same day. So, i had to make the puree again to bake these cuties once more. The first thing that got my eyes, were of course the cute shape and the vibrant golden yellow color these rolls.The color of the rolls is affected by the color of the pumpkin puree. If you get a bright yellow squash you get a vibrant yellow. Incase you make the puree using the pale pumpkin,add 1/2 tsp of turmeric powder to the puree, to get a spot on color.
Apart from the color, the spices added to the rolls take them to another level. you can actually need just a generous dab of melted butter to enjoy them. I inserted broken chocolate pieces into the cuts of the rolls and microwaved them for a 30 seconds. The melted chocolate,warm and spongy rolls complimented so well and it was one yumm treat.
1 cup all purpose flour
1 & 3/4 Whole Wheat flour
1 tbsp chiaseeds/flaxseeds meal (i used chia meal)
1/3 cup of warm milk
2 tbsp honey
2 tsp instant yeast
1/2 cup homemade pumpkin puree
1/4 cup applepuree (or 1 egg)
3 tbsp butter, melted
1 teaspoon salt
5 to 6 pecans or almonds, sliced into 3 vertical sections
1/2 tsp cinnamon
1/2 tsp powdered dry ginger
2 pinches of cardamom powder
2 pinches of clove powder
a pinch of nutmeg powder
How to make Pumpkin Puree
- Preheat the Oven to 200C.
- Cut the Pumpkin into Big Chunks, Leave the skin and stringy fibers as it is, once it is baked, they come out very easily. Place the chunks on a Baking tray.
- Bake for 50-60 minutes. To check the done-ness, insert a knife/Fork into the baked pumpkin, if it goes in smoothly, it is done.
- Remove the Stringy Fibers and Seeds. The seeds can be toasted and used in Bakes later.
- Scoop out the flesh using a Big Spoon. Take it to a blender and blend smooth. The puree can be freezed for about 5-6 months.
- Baking and Blending gets a good textured and thick puree than boiling/Steaming method. As the later makes the puree little loose because of water content.
- I used my food processor to knead the dough, it can also be kneaded by hand, as usual i chose the easy way. Take together both the flours, honey, yeast, and the spice powders into the processor bowl. Run it twice to mix them well.
- Now to this add the pumpkin puree,apple sauce, warm milk and butter and start kneading a smooth dough. Knead until u get a smooth and elastic dough, that pulls away from the sides of the bowl.
- Remove the dough onto a floured surface, knead by hand for a minute. Shape it in a ball and place it in a well greased bowl. Let it sit covered for an hour or until doubled in volume.
- After the first rise, remove the risen dough onto a kneading surface. Punch out the excess air. Divide the dough into 10-12 equal-sized portion. Shape each portion into a ball, by rolling on the flat-surface with the dough cupped in your palms.
- Once rolled into a ball, using a sharp scissors make 4 - 5 cuts on the sides of the ball, from the edge of the ball towards the center but leaving the it uncut – like a flower.
- Place the flowers on a Greased baking tray. Cover it loosely and let it rise for about 45 minutes. Preheat the oven to 180C.
- Use your fore finger or a round end of the wooden spoon and poke a deep hole in the centre of each flower. Brush the rolls with milk and butter. Bake the rolls for around 15- 20 minutes or until golden brown.
- Take them out of the oven, brush the rolls again with some melted butter. insert a pecan/almond stem in the middle of the rolls. Serve it warm with a generous drizzle of butter or with a spicy dip or curry.
- We loved it with butter and kids enjoyed it with some chocolate drizzle.
Sending these rolls to Kids Delight - Finger food,an event by Srivalli and happening here in my kitchen