* Exported from MasterCook *
Rolls, Platinum Instant Sourdough Pumpkin
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups all-purpose flour -- (438 g)
18 g Platinum Instant Sourdough Yeast --
(0.63-oz) OR 7g Platinum Yeast
2 teaspoons kosher salt -- (6 g)
1/2 teaspoon ground cinnamon -- (1 g)
3/4 cup canned pumpkin -- (183 g)
1/2 cup whole milk -- (120 g)
1/4 cup unsalted butter -- (57 g)
1/4 cup honey -- (85 g)
1 large egg -- lightly beaten, (50 g)
3 tablespoons raw pepitas -- (27 g)
1 tablespoon flaked sea salt -- (9 g)
Combining the pleasant tang of sourdough with mildly sweet pumpkin
and baked in a cast-iron skillet, these bread rolls embody fall
comfort baking at its finest. We finished them off with a savory
topping of pepitas and flaked sea salt, delivering a welcome note of
crunch to the rolls' pillowy perfection.
In the bowl of a stand mixer fitted with the paddle attachment, beat
flour, Platinum Instant Sourdough Yeast, kosher salt, and cinnamon at
low speed until combined.
In a small saucepan, heat pumpkin, milk, butter, and honey over
medium heat until butter is melted and mixture registers 120F (49C)
to 130F (54C) on an instant-read thermometer. Remove from heat; let
cool slightly, if necessary.
With mixer on low speed, add warm pumpkin mixture to flour mixture,
beating until combined, about 2 minutes. Switch to the dough hook
attachment. Beat at low speed until dough is smooth and elastic, 12
to 13 minutes.
Lightly oil a large bowl. Turn out dough onto a lightly floured
surface, and shape into a smooth ball. Place dough in bowl, turning
to grease top. Cover and let rise in a warm, draft-free place
(75F/24C) until doubled in size, 45 minutes to 1 hour.
Oil a 10" cast-iron skillet with oil.
Punch down dough, and turn out onto a lightly floured surface. Divide
dough into 12 equal portions (about 75 grams each). Shape each
portion into a smooth round, and place in prepared skillet. Cover and
let rise in a warm, draft-free place (75F/24C) until doubled in size,
30 to 45 minutes.
Preheat oven to 350F (180C).
Brush top of rolls with egg wash, and sprinkle with pepitas and flaked salt.
Bake until deep golden brown and an instant-read thermometer inserted
in center registers 190F (88C), 25 to 30 minutes. Let cool slightly.
Serve warm.
S(Internet address):
https://redstaryeast.com/recipes/platinum-instant-sourdough-pumpkin-rolls/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 223 Calories; 6g Fat (24.7%
calories from fat); 6g Protein; 37g Carbohydrate; 2g Dietary Fiber;
29mg Cholesterol; 797mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0922