Tuesday, 7 February 2017

Pumpkin Rolls






Pumpkin Rolls

1 1/2 cups full-fat milk
1/2 cup vegetable oil
1/2 cup granulated sugar
2 1/2 teaspoons active dry yeast
1 cup pumpkin puree (approx. 220g)
4 1/2 cups flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Filling:
4 oz butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans


To make the dough: 
In a large saucepan, combine the milk, vegetable oil and granulated sugar. 
Heat until lukewarm.
 Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. 
Stir in the pumpkin puree until combined.

In a large bowl, mix 4 cups of the flour with the cinnamon, ginger and nutmeg. 
Add the liquid mixture into the dry ingredients. 
Mix well.
Cover loosely with tea towel and set aside in a warm place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. 
Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.

Preheat the oven to 180C. 
Grease the bottom and sides of a large baking dish.

Turn out the dough onto a floured surface and roll it into a rectangular shape. 
If it is overly sticky, sprinkle generously with flour until easier to handle. 

For the filling: 
Drizzle the melted butter over the dough and smear it all over the surface with your fingers. 
Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl.
Sprinkle this mixture all over the surface of the dough, covering all the melted butter. 
Sprinkle with chopped pecans.
Roll the dough tightly towards you.
 When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.
Slice into 1/2- to 3/4-inch slices and place the slices in the buttered dish. 
Allow to rise for 20 minutes.

Bake until the rolls are nice and golden brown around the edges, about 20 minutes.



To make pumpkin puree:
Cut the pumpkin into quarters, then peel and cut into chunks.
Place them on a roasting tin
and bake for about 20 minutes in a moderate oven.
Allow to cool. 
Then mash the flesh with a potato masher.




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