Rosemary pumpkin dinner rolls
These rosemary pumpkin dinner rolls got a delicate flavor. They taste terrific with a pumpkin soup or as a side with the main dish. Great for Thanksgiving dinner.
Equipment
- Mixer with dough hooks or a kitchen machine with dough hooks
- Tea towel, slightly moist
- plastic foil
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- Parchment paper
- Pastry brush
Ingredients
- 400 grams flour
- 2 teaspoons yeast
- 60 gram water tepid
- 200 grams milk 37 degrees Celsius
- 1 tablespoons butter unsalted
- 1½ teaspoons salt
- 50 gram pumpkin grated
- 2 teaspoons rosemary
- 1 tablespoon butter to brush
Ingredients you need per step are listed below the step in Italic
Instructions
- Put the flour, yeast, water, milk and butter to a bowl and start kneading.
- After about 5 minutes add the salt and knead further.
- When the dough changes to a soft and elastic feeling (after about 15 minutes of total knead time), add the pumpkin and rosemary and knead until it's spread in the dough.
- Brush a bowl with some oil and put in the dough.
- Cover with a damp towel and then some plastic foil.
- Let it rise for about 1 hour until it's doubled in size.
- Cover a baking plate with baking paper.
- Divide the dough into 12 small balls.
- Form a bun of each ball and place it on the baking paper.
- Give it a second rise under a damp towel and plastic foil of about 45 minutes.
- Meanwhile preheat the oven to 200 degrees Celsius.
- Bake the buns for 15 minutes in the oven until they're golden brown and done.
- Take them out of the oven and brush some butter on top.
- Let the buns cool down to room temperature (or serve slightly warm)
Nutrition
Calories: 156kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 316mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 1mg | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
