Sweet Pumpkin Bread Dinner Roll

I have been following the account of Soulef on her instagram (@amourdecuisine) for a while now. And I adore everything she cooks and bakes. I had to try the recipe of her Pumpkin Bread because it looked so amazing. On her blog post she mentioned the dough being very soft so I decided to use Bread Flour to hold it a bit more together, and it turned out almost like a sweet brioche. Thank you for this wonderful recipe Soulef, which you can find directly on her blog right HERE!

Enjoy & Bon Appétit!

As always, you will find the Step-by-Step Video below the recipe. 

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Sweet Pumpkin Bread Dinner Roll

bakingwithnessa

This Sweet and Delicious Bread is so soft thanks to the Pumpkin, no one will guess it was made with real Pumpkin Purée!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Bake Time 25 minutes mins

Rise Time 3 hours hrs

Total Time 3 hours hrs 55 minutes mins

Course Bread

Cuisine American, France

Servings 8

Equipment

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Round (M) Flexipan®

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Baking Sheet (M)

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Octagonal Bonmat™

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Rectangular Roul Pat®

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Magnetic Measuring

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Mini Whisk

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Mixing Bowl

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Flexible Scraper

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Pastry Brush

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Kitchen Strings

Ingredients

 

1x2x3x

• ▢ 7 tbsp (105 g) spring water (Lukewarm)
• ▢ 1 Tbsp (12 g) sugar
• ▢ 1 tsp (3.15 g) Rapid Rise Yeast
• ▢ 3 1/4 cups (405 g) bread flour
• ▢ 1/3 cup (45 g) milk powder (Warm)
• ▢ 1/2 tsp (1 g) ground cinnamon (Original Recipe calls for 1/2 tsp of spices all combines)
• ▢ 1/4 tsp (0.5 g) ground ginger
• ▢ 1/8 tsp (0.25 g) ground all spice
• ▢ 1/8 tsp (0.25 g) ground nutmeg
• ▢ 1/2 tsp (3 g) sea salt (Original recipe calls for 1 tsp)
• ▢ 1 3/4 cup (205 g) pumpkin purée
• ▢ 1 egg yolk
• ▢ 4 tbsp (55 g) butter (Softened, At Room Temperature, Divided into 1/3)
• ▢ 3 tbsp olive oil (Divided between Brushing the Dough, Soaking the Strings and Brushing the Bread)

Instructions

 

• Heat the Spring water in a microwavable bowl, 15 seconds at a time. It should feel nicely lukewarm.
• Then, add the sugar and whisk in the Rapid Rise Yeast and let it set for 5min. The mixture should be frothy.
• In the bowl of your stand mixer, whisk together the Bread Flour, Milk Powder, Ground Spices and Sea Salt. (about 1 minute).
• Then, add the Yeast mixture and with the hook attachment on, beat on low for about 1 minute.
• Add the Pumpkin Purée and your Egg Yolk. Knead the Dough on the second lowest setting for 20 minutes in total, adding 1/3 of the Softened Butter at a time at 5 minutes intervals. Your dough is ready once it does not stick to the sides of your bowl.
  

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• Scrape the dough out on the Roul'Pat™ and knead lightly into a ball. Brush with some Olive Oil and place it in a clean bowl, covered with a plastic wrap. Let it rise in a turned off preheated oven (100F/37C) for 2 hours or at room temperature for 3 hours. It will double in size.
  

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• While the dough is resting, cut your 4 long strings and let them soak in a small bowl with olive oil. This will prevent for the string to stick to the dough later.
• Place your Medium Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
• Once the dough has doubled, punch the dough down onto your Roul'Pat™ and roll it back into a ball.
  

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• On the side of your Roul'Pat™, cross two strings like a "+", then add the remaining two strings so they cross in the middle of each quarter like an "x".
• Place your dough on top and then tight loosely each string (Cut the extras). Then, carefully transfer it to your Flexipan® and cover with your Octagonal bonMAT™.
  

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• Once again, let your dough rise for an additional hour, in a turned off preheated oven (100F/37C) or at room temperature for 1 1/2 hours. It will almost double in size.
  

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• Preheat oven at 400F/200C.
• Brush your Bread with Olive Oil.
• Bake for 10 minutes at 400F/200C. Then, reduce the heat to 350F/180C and continue baking for another 15 minutes. (Every oven heats differently, monitor your bread from 20min)
• Once your Sweet Pumpkin Bread Dinner Roll is out of the oven, let it cool down for about 10min. Cut and carefully remove the strings. Then, transfert it onto your serving board.
• Brush some Olive Oil over. Serve and Enjoy with Butter and Jam! Bon Appétit!

Video

Special Notes

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Nutrition

Nutrition Facts

Sweet Pumpkin Bread Dinner Roll

Amount Per Serving

Calories 343 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 45mg15%

Sodium 221mg10%

Potassium 252mg7%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 6g7%

Protein 9g18%

Vitamin A 8600IU172%

Vitamin C 3mg4%

Calcium 77mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Best Bread Rolls, Best Bread Rolls Recipe, bon cook, Bread, Brioche, fall baking, fall recipes, flexipan, guy demarle, moule genoise, round mold, silicone bakeware, silicone molds, silpat, Sweet Bread, thanksgiving baking

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

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