Hi all!
Wanted to share my recipe for pumpkin rolls. I had a hard time finding rolls that have a bread like texture, but are soft, not too sweet, and use pumpkin puree and pumpkin spices. It's modeled after Korean milk bread, using a tangzhong as part of the recipe. Hope you enjoy!
Pumpkin Rolls
Recipe:
Tangzhong:
40 g flour
180 g milk
Make like a roux - mix the flour and milk in a small sauce pan with a whisk over high heat, whisking constantly, until it begins to reach a pudding like consistency. Pull off of heat and whisk for a minute or two. Add to final dough recipe.
Dough:
Dry:
500 g 00 or AP flour
300 g bread flour
10 g salt
120 g brown sugar
20 g cinnamon (can be raised or lowered based on preference. 20 g makes a pretty spice forward roll)
20 g pumpkin pie spice (same note as above)
20 g yeast
Wet:
300 g milk
2 large eggs
7-8 fl oz pumpkin puree
Folded in:
6 tbsp butter
Filling:
6 oz bakers chocolate
Optional:
1 egg (for egg wash)
Butchers twine (for shaping)
Whisk together the dry ingredients, then stir in the wet ingredients. Knead or work in a stand mixer with a dough hook until dough can form panes that light can pass through. Work in the butter one tablespoon at a time. Knead for a bit longer, then put in the fridge to ferment overnight up to three days. When ready to bake, remove the dough from the fridge and parse out into 140-150 g balls, and shape into small boules. This should make 12 rolls. Let rest for ten minutes, then shape each roll over a half ounce of bakers chocolate by forming a small square, then folding the corners over the chocolate. If using butchers twine, cut 36 stands around 4" in length. Place seam side down on top of three strands of butchers twine, crossed to make an x-like pattern. Let proof for 1 hr, preheating oven to 350 in this time. Do the egg wash , then tie off twine by crossing the strands over top and loosely knotting. One cross knot will hold plenty. Bake for ~20-30 minutes, and let rest for a half hour before serving.
Hello!
I am enjoying putting this bread together. But I'm in the thick of if now and noticed:
I assume we have to rest covered in the fridge for 8 -12 hours? but can it be done at room temp?
I kneaded using a kitchenAid stand mixer with the dough hook attachment for about 15-18 minutes. 5 minutes to incorporate all the ingredients. When I went to add the butter I noticed Tangzhong was still on the stove, so I added it (about 3min to incorporate that). Then another 10 to incorporate the butter. It's a clingy sticky dough at this point. What texture should I be expecting?
I'm going to see what it looks like in 8hrs at room temp. I don't have any room in the fridge. Wish me luck!
I ended up letting this rise at room temp to a little over double in size. Then I proceeded to make bun shapes, put them in molds and let them rise for another hour. They went in the over at 350F for different amounts of times, ranging from 20 to 25 minutes. I whole egg washed them all for extra gloss. I used half full fat and half 2% milk fat milk, and only all purpose flour, because that's all I had. I used speculoos spice mix and the 20g of cinnamon. It was an awesome combination. If you have pumpkin spice mix, that would probably work too. Everyone really enjoyed this bake.
This is a great recipe to go from and make it your own. I would like to try it as instructed one day too