• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I camp in my kitchen
  • Home
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Recipe Index
search icon
Homepage link
  • Recipe Index
×
Home » Eggless Bakes » Yeast Bread Recipes » Spiced Pumpkin Dinner Rolls

Spiced Pumpkin Dinner Rolls

Dec 21, 2015 · Modified: Jan 7, 2025 by Priya_Srinivasan ·

Sharing is caring!

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 ½ teaspoon 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.

Inspired from here
Ingredients
1 cup all purpose flour
1 & ¾ Whole Wheat flour
1 tablespoon chiaseeds/flaxseeds meal (i used chia meal)
⅓ cup of warm milk
2 tablespoon honey
2 teaspoon instant yeast
½ cup homemade pumpkin puree
¼ cup applepuree (or 1 egg)
3 tablespoon butter, melted
1 teaspoon salt
5 to 6 pecans or almonds, sliced into 3 vertical sections


Spice powder
½ teaspoon cinnamon
½ teaspoon powdered dry ginger
2 pinches of cardamom powder
2 pinches of clove powder
a pinch of nutmeg powder

Method
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. 



To Make the Dinner rolls

  • 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
Notes

  • The Chia/Flaxseed meal improves the texture of the bread. Since i have used Wheat flour more in the bread, it tends to be a little dense. Whereas adding flaxseed/chia meal keeps it soft and fluffy. 



This is part of the Bake-a-thon 2015 


 An InLinkz Link-up

More Yeast Bread Recipes

  • Chinese sweet buns
    Gai Mei Bao | Chinese Cocktail Buns | Chinese Coconut Buns
  • Naan-e-barbari
    Naan-e-Barbari | Traditional Iranian Flat-Bread
  • Soft and fluffy panmarino bread
    Panmarino | How to Bake Italian Rosemary Bread
  • Breakfast bread from france
    Faluche Du Nord | France Traditional Bread

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Rafeeda AR

    December 22, 2015 at 5:14 am

    They just look so good! I don't have bread eaters at home, all they like is the normal sandwich bread and nothing else... 🙁

    Reply
  2. coconut chutney

    December 22, 2015 at 10:30 am

    I am a die hard fan of baking ! Love those rolls . Priya:-)

    Reply
  3. cookingwithsapana

    December 22, 2015 at 11:32 pm

    Pumpkin spiced rolls came out perfect.

    Reply
  4. Amara’s cooking

    December 23, 2015 at 2:13 pm

    The rolls look so cute and delicious.

    Reply
  5. Priya Suresh

    December 25, 2015 at 5:37 pm

    Simply fallen in love with this rolls, one of my fav since i baked them at home.

    Reply
  6. Nalini's Kitchen

    December 29, 2015 at 2:23 am

    Perfectly shaped pumpkin rolls..

    Reply
  7. Sowmya :)

    January 02, 2016 at 8:16 am

    These cute mini pumpkins look yumm

    Reply
  8. Pavani

    January 05, 2016 at 10:52 pm

    Those pumpkin dinner rolls look so cute and adorable 🙂

    Reply
  9. Chef Mireille

    January 06, 2016 at 1:41 am

    love the beautiful shape and gorgeous color

    Reply
  10. MySpicyKitchen

    January 06, 2016 at 2:08 pm

    As you said, the color and shape are captivating. I really look forward to your baked as you come up with some interesting baked.

    Reply
  11. Srivalli

    January 29, 2016 at 8:27 am

    The shape has turned out great Priya..so soft too!

    Reply

Primary Sidebar

Newsletter Sign-up

Get a free e-book containing 5 easy vegetarian recipes.

Youtube :Latest Video in the Channel

https://youtu.be/OdLcoJjJwwQ

Footer

↑ back to top

Copyright © 2020 Brunch Pro on the Brunch Pro Theme

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

Privacy Policy