I have just started writing my blog and I am seeing that I am actually posting recipes of veggies I never liked before. I do eat vegetables but I have been always very fussy about them. So when I started cooking I started finding ways of eating the veggies I didn’t like but in a form which i liked or rather I wouldn’t know that there were veggies in that particular dish 🙂
My kids too are not very veggie friendly 😉 so the challenge is even tough to hide the veggies 🙂 One such poor thing is the humble Pumpkin. I know it has a lot of benefits and is very good for health and blah blah but how can one eat if one doesn’t like it. None of us at home like Pumpkin soup 😦 So when i got pumpkin last time I really tried hard to think what I could make of it. That’s when I came across this recipe of making dinner rolls.
I am not into recording videos as of now so will copy the link to the original recipe for your reference.
Coming to the recipe… lets see what we need =
- 1/3 cup warm water
- 1 tbsp honey / sugar ( I used sugar)
- 2 1/4 tsp dry yeast (7 gr)
- 2 1/2 cup bread flour (325 gr) ( I used all purpose flour)
- 1 tsp salt
- 1/4 cup powdered milk (30 gr)
- 1 egg , room temperature
- 1/2 cup pumpkin puree (130 gr), room temperature
- 2 tbsp unsalted butter (30 gr), melted
Method
- Mix sugar and warm water. Add the dry yeast and give it a mix. Leave for 5-10 minutes for the yeast to activate. Remember the water should be warm else the yeast will not activate fully and that will affect the bread.
- Add the rest of the ingredients in a mixing bowl including yeast mixture. Incorporate everything well and then knead for 5 minutes. The dough will be very sticky. Grease your hands to avoid it from sticking.
- Form into a ball and place it in a greased bowl and coat the dough surface with some oil. Cover the bowl tightly with a cling wrap and leave the dough to rise until double its size. ( preheat the microwave for 2 mins and then leave the dough inside to rest. It will rise quickly and nicely. I did this as its almost winter here and the temperatures are really low these days which doesn’t help)
- Place the risen dough on a floured working surface and knead it lightly into a log. Cut it into 4 equal pieces and then cut each piece into 4 equal smaller pieces. You will end up with a total of 16 pieces. Form each piece into a ball.
- Take a ball and tie it loosely with a kitchen string to get 8 section. Make a tight knot at the end. Place it on a baking tray with a baking sheet. Repeat with the rest of the balls. Leave them for around 30 minutes to puff up a bit. (The original recipe calls for using a thread and tying the rolls in the shape of a pumpkin but i am a lazy head so I preferred slightly cutting the roll into 8 sections which gave them a pumpkin kind of shape 😉
- Brush the pumpkin balls with some egg wash. (I used milk here instead of eggwash) Bake in a preheated oven at 350ºF (175ºC) for 20 minutes or until golden brown and fully cooked. Remove from the oven and immediately brush them with some melted butter. Then leave for them to cool completely on a rack.
- You can place a pumpkin seed or a Pecan Nut on each pumpkin roll to decorate it. Serve and enjoy!
Please note I have no affiliation with anyone. I am posting the link to the original recipe which i referred to for your reference only.
Link to the original recipe – https://www.elmundoeats.com/pumpkin-dinner-rolls/
foodieDIPS 