This month challenge in we knead to bake #33 was Spiced Pumpkin Bread Rolls to celebrate Thanksgiving Day. Thanks to Aparna for introducing this pumpkin shaped bread roll, which attracted not only the kids, also the adults.
Thanksgiving is celebrated in US, to thank for the fruits of the previous harvest. Grilled Turkey and pumpkin pie are traditional served food of the day.
But, for a change instead of pumpkin pie, Spiced Pumpkin Bread Rolls on our lunch! This recipe adapted from Beyond Kimchee.
Ingredients- 1/3 cup of warm milk ; 2 tbsp honey ; 2 tsp instant yeast ; 1/2 cup of pureed pumpkin (unsweetened) ; 40 gms butter melted ; 1 tsp salt ; 1 ¼ cup of whole wheat flour ; 1 ¼ cup all purpose flour ; 1 tsp spices (dry ginger + cardamom+cinnamon) ; 6 pieces cashews (for stem)
To make pumpkin purée, peel the pumpkin and clean out the middle, then cut into small cubes and steam cook till soft. Drain the liquid. Once cooled, blend it to a fine paste.
Pour the warm milk into a big bowl. Add the honey and yeast and mix well and keep aside.
In a mixing bowl, add the whole wheat flour, all purpose flour, salt and the spice powders into the bowl and mix them well. Finally add the yeast mixture and Melted butter and the pumpkin purée.
Knead until you have smooth and elastic dough that will be somewhat sticky. Add a little flour or milk depends on the consistency of dough.
Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute. Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Cover with damp cloth; let the dough rise for about an hour or so, until double in volume.
Deflate the risen dough gently to remove air pockets and divide it into about 6 rolls equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 8 cuts at equal distance from each other, from the edge of the ball towards the center but leaving the center uncut – like a flower.
Place the dough “flowers” 2” apart on a lightly oiled baking sheet and cover again for the second rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the center of each “flower” for the cashew as “stem” (after bake)
Brush them with milk and transfer the tray into 180°C for 15 to 20 minutes or until golden brown on top. Take them out of the oven and brush the rolls with melted butter and allow them to cool. As a final touch, insert the cashew in the middle as pumpkin stem.