Tuesday, October 19, 2010
I'm Falling for Pumpkin Sweet Rolls!
Fall is a very confusing season. The last of the tomatoes vie for attention with the new crop of winter squash. The same is true of what and how to cook. Oven? Crock Pot? Grill? Soup? Roast? Salad? Broccoli and Brussels sprouts emerge pushing the zucchini out of the way. Hamburgers turn into pasty and roast chicken today is chicken soup tomorrow. I relish the change it keeps my cooking nimble. Sometimes an ingredient bought for one dish morphs through my mind into another as the weather swings. When all else fails it gets popped into the freezer until the weather settles down.
A few days ago I my eyes were flitting over recipes on the internet. I lingered, dragged, and clicked a recipe over to my folder for future experimentation. It was Saturday and there was no sweet or savory starch to go with Sunday coffee. I pulled up the internet recipe and did a quick inventory of my pantry. We were in luck! Pumpkin Sweet Rolls to the rescue!
I decided to split the recipe process into two days. I wanted hot rolls on Sunday. The recipe works perfectly and is a great fall addition to anyone’s repertoire. This makes 2 large pie pans of rolls (16-18 rolls) so it is wonderful for giving or brunches.
Pumpkin Sweet Rolls
Grease 2 9” pie pans or 2 9”X13” baking dishes
1/4/C Warm Water 100°-115°
1 Pinch Sugar
1 Package Yeast or scant tablespoon
Put the water, sugar and yeast in a small bowl. Stir and let sit until bubbly.
1/2C Unsalted Butter
In a small sauce pan heat the milk and butter. When butter is melted add the sugar. Stir until it is dissolved.
1Cn Pumpkin Puree (15 oz.)
Pour the milk mixture in a large mixing bowl or bowl of a stand up mixer with paddle attachment. Add the pumpkin and mix until warm (100°).
1 1/2t Kosher Salt
1t Ground Cinnamon
1/4t Ground Allspice
1/4t Ground Cloves
1/4t Ground Ginger
1/4t Ground or grated Nutmeg
5 ½-6C All-Purpose Flour
Add the salt, spices, and flour (5Cups) all at once. If the dough is too wet (like a batter not like a dough) add more flour until it pulls away from the sides of the bowl. If you are using a hand mixer you might have to switch to a spoon for the last bit of flour.
Cover and let rise until double in size 1-3 hours. To speed it along you can put it in the oven with a pot of boiled water. If you heat the oven it must be no hotter than 100° or you will kill the yeast before it rises.
Once raised, punch down and either cover and put in the fridge to bake later, or continue the recipe.
1/2C Unsalted Butter
1/2C Dark Brown Sugar
1/2C Grade B Pure Maple Syrup
2t Ground Cinnamon
1/2t Ground Ginger
1/2t Ground or Grated Nutmeg
1 1/2C Chopped Nuts
1/2C Raisins or dried fruit (cherries, blueberries, chopped apples)
In a medium sauce pan melt the butter, dark brown sugar, and maple syrup. Add the rest of the ingredients. Let cool. Add the nuts and raisins.
Roll out the dough in a 12”X24” rectangle. Spread the top with the filling leaving a ½” edge all around. With the 24” side horizontal to you roll the dough making a tight tube.
Cut the tube into about 1 ½” circles. Place in the baking dishes (this is the second time that the rolls can be covered and put in the fridge for the next day or baked.)
When ready to bake let rise until double in size and place in a pre-heated oven at 375°. Bake 25-30 minutes or until the tops are light brown. Depending on your oven you might have to rotate the pans for an even bake.
This quantity is for a drizzle on top if you want more of an icing double the quantity.
2T Unsalted Butter
1/4C Dark Brown Sugar
1/4C Grade B Pure Maple Syrup
1 1/4C Powdered Sugar
Pinch Kosher Salt
Add all ingredients to a small sauce pan and let come to the boil stirring occasionally.
When the rolls are done let cool slightly and using a large spoon, drizzle the glaze over the top. Serve warm.