pumpkin-wheat dinner rolls
pumpkin-wheat dinner rolls
the perfect side to all your fall dinners
I really hope you are not over this whole pumpkin thing; it is only the first day of October after all. October to me means ALL things orange and black; pumpkins, bats, black cats, crows, more pumpkins.
I love October. If I had to choose, it probably would be my favorite month. The weather is finally beginning to feel like fall, but it’s still pretty much sunny every day. Leaves are beginning to change, that is the ones that aren’t brown already from lack of rain. And for all it’s craziness, I just love all the holiday planning beginning with Halloween.
Yes, October straight on through January is crazy busy, but I would not have it any other way.
So, back to the pumpkin. October and pumpkins just belong together.
These rolls. Make them. Even if you are over all the pumpkin things, cause pumpkin season in blogville USA begins in August.
They are light and fluffy, even with half whole wheat flour. They are soft and slightly sweet from a touch of honey. Plain and simple, they belong on your fall dining table.
I started with this recipe from the lovely Averie; if my kids liked honey I probably would have made them as is. Her rolls look AMAZING. I swapped out half the flour for whole -wheat, and I was pleasantly surprised. I was sure I’d end up with heavy buns; no one wants heavy buns.
I used buttermilk, but you could swap any milk of our choice; I do not recommend baking with skim or fat free varieties. Higher fat content is better for baking, and I’ll take a bit of fat over extra sugar any day.
- 1/3 cup buttermilk
- 2 tablespoons butter
- 1 large egg
- 1/2 cup pumpkin puree
- 1 Tbsp honey
- 1 cup whole-wheat flour, I use King Arthur
- 1 cup all purpose flour
- 1 package of instant dry yeast, I use Red Star
- 1/2 teaspoon salt
- warm the milk and butter, until the butter melts
- allow the milk to cool slightly
- whisk in egg, pumpkin and honey
- sift together the flours, yeast, and salt
- pour the wet ingredients over the dry
- using the dough hook,knead the dough until you have a soft, smooth ball, this will take about 5 minutes
- place dough in an oiled bowl, cover and allow to rise until it has doubled; my dough took abut an hour
- punch down, and divide the dough into 8 pieces
- roll each piece into a ball, place the balls in a well greased 8x8 square baking pan
- cover an allow to rise 30 minutes, or until doubled again
- pre-heat the oven to 375
- brush rolls with 1 Tbsp melted butter
- bake at 375 degrees for 15 - 20 minutes
- cool in pan
- the roll are best served warm with LOTS of butter
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