We are already in middle October. We’re two months away from Thanksgiving. We’re so close until the start of another year. Can we pause for a moment? Some days it feels like I am still stuck in the month of March, before Covid-19 entered our world. Now Christmas decorations line the grocery aisles and everywhere I turn to on social media,there are pumpkins of different colors, shapes and forms. And every recipe on Facebook, Instagram and Pinterest hero’s the pumpkin!
I just want to stay home, take a deep breath and make the time to cook homey food, homemade from scratch. Yes, cooking or baking something that requires my full attention… my love and care. I am a big fan of homemade bread. I love to bake it and I love to eat it ( fresh out of the oven). The process of kneading and working the dough is both a thrill and therapy and brings a big smile to my face! So today I am adding some mashed pumpkin to my bread dough. Yes, if you can’t beat the pumpkin movement…join them! ( Also see my delicious Pumpkin Pie recipe for more pumpkin inspiration.)
Peeling these warm pumpkin dinner rolls off one another is such a satisfying feeling, and slathering butter on the warm rolls and watch it melt, ahhhh. What is not to love?
Good bread is the most fundamentally satisfying of all foods;and good bread with fresh butter, the greatest of feasts.
James Beard
These pretty little (decently sized, actually) bread rolls are a perfect accompaniment to any meal… whatever it is you are cooking this season, the seasonal sage-squash combo just can’t be beat.
Whether you’re dipping them in gravy, using them to scoop up mashed potatoes, or simply spreading them thickly with the sage butter and a sprinkle of flaky sea salt as an after dinner snack, they’re utterly delicious pumpkin perfection. A bread roll that’s melt in your mouth good…and oh so impressive. Great for any night of the week from Sunday night supper to an upcoming fall dinner with friends. You can’t go wrong with these soft rolls.
So set out the time and roll up your sleeves. Bread- like real love- takes time, cultivation, strong loving hands and patience. Well kneaded ( excuse the pun) therapy in times like these.
Recipe page 2.
Easy Pumpkin Dinner Rolls
INGREDIENTS
butter,for greasing 5 cups flour cake 21/2 teaspoons instant dried yeast 1 teaspoon salt 1/4 cup brown sugar 1 cup pumpkin, cooked and mashed 2 eggs 1/4 cup butter, melted 1/2 cup water,lukewarm
1 egg, whisked
1 cup butter,soft 1/4 cup fresh sage, roughly chopped leaves of 1 rosemary sprig,roughly chopped sea salt, pinch
When it comes time to knead your dough, make sure to keep a bit of flour on your surface to prevent it from sticking. If you’re kneading it by hand, the entire process can take up to ten minutes. People often worry about over-kneading their dough, but if you’re doing it by hand this is pretty unlikely— however, if you use a stand mixer to do the kneading, you can over-knead it. Once your dough forms a smooth ball that holds its shape, stop the mixer. If your dough starts to break apart and look clumpy, you’ve probably over kneaded it.
INSTRUCTIONS
Preheat the oven to 360F
Grease an ovenproof dish, baking sheet or ovenproof pan well with butter and line with baking
paper.
DOUGH Mix the flour, yeast, salt and sugar in a large mixing bowl.
In a separate jug, beat the rest of the ingredients together and add to the flour mixture.
Mix well, then knead until a soft dough forms – adding the extra water if necessary.
Transfer the dough to a clean bowl, cover with a tea towel and set aside in a warm place
to rise for about 1 hour or until doubled in volume.
Knock back the dough and shape into 10-12 rolls.
Arrange the rolls closely together on the prepared dish, baking sheet or pan, cover and set aside to rise for another 30 minutes.
TO FINISH Lightly brush the rolls with the egg and bake for 15-20 minutes or until golden brown and done.
BUTTER Mix the butter, herbs and salt and serve with the warm rolls.