Sweet Pumpkin Bread Dinner Roll
This Sweet and Delicious Bread is so soft thanks to the Pumpkin, no one will guess it was made with real Pumpkin Purée!
Equipment
Ingredients
- 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.
- 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.
- 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.
- 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™.
- 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.
- 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!
YouTube Video
Photos
Nutrition
Calories: 343kcal | Carbohydrates: 46g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 221mg | Potassium: 252mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8600IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com