This recipe did not disappoint. We've tried many rolls in our life but nothing prepared us for the deliciousness that was the Pumpkin Rolls with Rosemary & Sea Salt by @drizzleandip!
We highly recommend a bake time of 20 minutes versus the full 25 that's stated in the original recipe, it made them incredibly soft and moist. Also, the recipe stated to cut into 16-20 even squares, we recommend double that. With this recipe, we had around 35 rolls (but definitely could've made even more!)
Ingredients for Rolls:
- 1/2 cup water between 38 - 40C / 102F -110 F
- 1/4 cup milk Between 38C - 40C / 102F -110 F
- 2 1/2 tsp 1 10gm packet Instant dry yeast
- 1 tsp sugar
- 1/3 cup sugar
- 2 large free-range eggs
- 1 1/2 tsp Salt (we used Maldon's!)
- 85 gm butter 6 Tbsp, melted and cooled
- 2 1/2 tsp fresh rosemary finely chopped + extra for topping
- 1 cup mashed pumpkin made from fresh preferable
- 4 1/2-5 cups all-purpose flour or cake flour depending on how moist the pumpkin is and therefore the dough
Cook your pumpkin any way you prefer. We used canned Pumpkin Puree and it tasted delicious! If you do choose to use fresh pumpkins, chop it into big chunks and steam it in a pot with a lid until soft. Allow to cool and drain. Then mash and drain off any excess water.
Heat the milk and water in a small bowl in the microwave until the desired temperature is reached. We recommend using a thermometer to gauge.
Add 1 tsp sugar and yeast, stir and set aside to foam up for about 5 minutes in a shallow bowl.
Using a stand mixer with the dough hook, add all the remaining ingredients. Slowly pour in the yeast, milk, and water and mix until a soft dough forms. When the dough is ready, you'll notice it form into a ball and pull away from the edges of the bowl. If you're not seeing that, slowly add more flour until you do. We added right at 5 1/4 cups of flour for this recipe.
Turn the dough out onto a lightly floured surface and knead it until it comes together in a ball. Place in a greased bowl (we used our Stainless Steel Mixing Bowls and Olio Santo), cover with plastic wrap or a tea towel (we used these) and allow to prove in a warm place for around an hour until it doubles in size.
Then, return it to a lightly floured surf and cut it into even pieces - you should have around 30-40. Roll these into balls and place on a lined baking tray allowing space in between for the rolls to double in size. Cover with a tea towel and place back in a warm spot to prove for another hour.
Preheat the oven to 180C / 350F and bake for 20 - 25 minutes until golden brown. We recommend 20 here for a more moist texture.
Mix the butter, honey and additional finely chopped rosemary together and brush this liberally over the hot rolls as they come out of the oven. Sprinkle with Maldon Sea Salt and enjoy.