Tuesday, January 8, 2013

Pumpkin Rolls

These Browned Butter Pumpkin rolls from Baking Bites are hands down THE best rolls I have made to date.


They were just the right amount of fluffy soft, and had a great crumb to them.  None of them had huge bubbles in them either.  Hooray!

Never have I been more proud of a gluten based product.

The rolls only have a slight hint of pumpkin to them.  Just enough to go, "Is that pumpkin?"  So all you pumpkin haters might actually be able to choke one of these bad boys down.

I'm totally a browned butter convert.  It takes just a little bit of extra time to brown the butter, but it brings out such a rich, almost nutty flavor, that it is worth the effort.  Try it and I guarantee you'll be hooked.

I probably ate 90% of these rolls because I am a huge pig. A greedy selfish piggy pig. And to that I say "oink oink!"

Browned Butter Pumpkin Dinner Rolls from Baking Bites
2 1/2 tsp active dry or rapid rise yeast (I used rapid rise)
1/4 cup sugar
1 1/4 cups water, warm (110F)
1 cup pumpkin puree
1/2 cup browned butter, melted and cooled – divided
4-5 cups all purpose flour, plus more for kneading
2 tsp salt

In a large bowl, or bowl of a stand mixer, combine yeast, sugar and half warm water. Allow to stand 5-10 min, til mixture foamy. Add remaining water, pumpkin , 1/3 c browned butter and 2 c flour. Stir well. Add salt. Gradually add remaining flour, stirring til dough comes together into a slightly sticky ball that pulls away from the sides of the bowl. This can also be done in the stand mixer with the dough hook attachment.

Turn dough onto a lightly floured surface and knead 3-4 min, until dough is smooth and elastic. If using a dough hook, you can knead on medium-low speed for 3-4 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap and allow to rise until doubled in size, about 1 1/2 hrs.
Turn dough out onto a lightly floured surface. Gently punch dough down into a large rectangle. Divide dough, using a knife or a bench scraper, into 15 even pieces. Shape each piece into a ball.
Arrange dough balls in a lightly greased 9×13-inch baking dish, making three rows of five dough balls each. Let dough rise for 25 minutes.

Preheat oven to 375F. Brush dough balls with some of the remaining browned butter (reheat it in the microwave, if necessary). Bake 30-35 min, til rolls are golden brown. An internal read thermometer inserted into the center of the rolls should come out reading 195-200F.  Brush rolls with remaining browned butter again when they come out of the oven. Allow to cool before serving.
Makes 15 rolls.

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