Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, October 23, 2014

A Pumpkin Day at Linderhof

It was a pumpkin kind of day in Linderhof's kitchen

I had a potluck to go to tonight

And I wanted a seasonal recipe

And this yeast roll with the addition of pumpkin
seemed to fit the bill

Shaped like little pumpkins
with a pecan for the stem

 And served with a cinnamon honey butter

They were great tonight
And would be a good bread choice for Thanksgiving dinner!

But before the rolls,
I made

Seven mini loaves of pumpkin bread for gifts
Plus a tin of pumpkin gems for tea

It's October
October is pumpkin
It was a pumpkin day at Linderhof!

Pumpkin Yeast Rolls 
with Cinnamon Honey Butter

Yield: 15 bread rolls

For the bread:

1 packet (2 1/4 teaspoons) instant yeast
1 cup whole milk, scalded and cooled to lukewarm
1/4 cup granulated sugar
3 tablespoons (1 1/2 ounces or 43 grams) unsalted butter, melted 
1/2 cup (4 ounces or 113 grams) pumpkin puree
2 large eggs, divided
1 teaspoon salt
3 3/4 cups (16.88 ounces or 479 grams) all-purpose flour

Sliced pecan pieces, for the "stems"

For the butter:

1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon

For the bread rolls:

In the bowl of an electric mixer fitted with the dough hook attachment, 
stir the yeast, milk, sugar, butter, one egg and salt until well combined.

Gradually add the flour and knead on medium low speed until the
 dough pulls away from the side of the mixer and let the dough rest for
  3 to 5 minutes.    Continue to knead the dough on medium low speed 
 for 5 minutes or until dough is soft and smooth.    If it seems too sticky,
 add more flour, 1 tablespoon at a time.

Transfer the dough to a large greased bowl.  
  Cover the bowl with plastic wrap and let the dough rise
until doubled, 45 minutes to 1 hour.

Punch the dough down and turn it out onto a lightly floured work surface.  
  Divide the dough into 15 equal portions and shape into balls.
    Using the palm of your hand to flatten each ball slightly.  
  With a paring knife, cut 8 slices around each ball,
 being careful not to cut into the center, to make the pumpkin shape.    Cover
and let rise until doubled in size, about 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350.  
  Using the wooden end of a small utensil or your finger to poke an
identation in the center of each roll to create a space for the "stem".   
 In a small bowl, beat the remaining egg
with 2 teaspoons of water and brush the top of the rolls.   
  Bake the rolls fro 15 to 20 minutes or until golden brown.
Place a sliced pecan piece into the indentation of each roll.

For the cinnamon butter:

In the bowl of an electric mixer fitted with the whisk attachment, 
beat the butter for 30 seconds, or until pale in color.
 Add the powdered sugar, honey, and cinnamon and beat until well combined, 
light, and fluffy, about 1 to 2 minutes. 
Serve immediately or store, covered, in the fridge for up to 1 week. 
Bring to room temperature before serving.

Serve the rolls warm with the cinnamon butter.

It's Friday and I'm sharing my pumpkin goodies with Michael at Rattlebridge Farm 
for Foodie Friday

1 comment:

Rosemary said...

Your pumpkin yeast rolls are so adorable! And how fragrant your kitchen must be after all that pumpkin baking! The fragrance of fall!