Home Bread-Bakers v123.n002.2

Sourdough Pumpkin Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 22 Jan 2023 20:23:19 -0800
* Exported from MasterCook *

                          Rolls, Sourdough Pumpkin

Recipe By     : Red Star Instant Yeast
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)
   1            package  Platinum Instant Sourdough Yeast -- (18 
g/0.63-oz), OR Platinum Yeast, (1 packet/ 7g)
   2          teaspoons  kosher salt -- (6 g)
      1/2      teaspoon  ground cinnamon -- (1 g)
      3/4           cup  pumpkin -- canned, (183 g)
      1/2           cup  milk -- whole, (120 g)
      1/4           cup  unsalted butter -- (57 g)
      1/4           cup  honey -- (85 g)
   1              large  egg -- lightly beaten, (50 g)
   3        tablespoons  pepitas -- raw, (27 g)
   1         tablespoon  sea salt -- flaked, (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.

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Per Serving (excluding unknown items): 209 Calories; 5g Fat (22.3% 
calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 
29mg Cholesterol; 796mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 2020 - 1226