This post was supposed to be up before Thanksgiving! These beautiful rolls were the chosen ones for Aparna’s We Knead To Bake group.Though I made it before the dead line, I could not post it on time.So here are the beautiful rolls that look like it will take a lot of your time, but are actually very easy to make!

I used:

All purpose flour – 2 1/2- 2 2/3 cups
Pumpkin puree- 1/2 cup
Butter- 40 grams , melted
Warm milk-1/3 cup
Honey- 2 tablespoons
Instant yeast- 2 teaspoons
Cinnamon powder- 1/2 teaspoon
Ginger powder- 1 teaspoon
Alspice powder- 1/2 teaspoon

Add the pumpkin puree and milk , honey and melted butter.

Bring the ingredients together and knead well for 10 minutes.Place in an oiled vessel and cover and keep aside till it doubles. Mine doubled in an hour.

Punch out the air and divide into 6 equal sized portions .Roll into balls , flatten a little and using a sharp knife or a pair of scissors make 5 cuts at equal distance from each
other, from the edge of the ball towards the centre but leaving the centre
uncut – like a flower.

Placed on a tray lined with baking sheet,2 inches apart and cover loosely and keep aside for 45 minutes to rise. Brush with milk.Use your fore finger or the round end of a wooden spoon (dip it in a little oil or
flour so the dough doesn’t stick to it) and poke a deep hole in the centre of
each “flower” for the  “stem”. Brush them with milk.

Bake in a pre heated oven for 15
to 20 minutes, or until golden brown. Take them out of the oven and brush the
rolls with melted butter or a little honey diluted with water for a shine, if
you like that.

Let them cool and then place
a sliced pecan piece for the “stem”into the indentation of each roll. You can
also celery stalks, chives or the stalks of small bell peppers for the “stems. I used the seeds of Dates.

Delicious rolls are ready to be served

If you would like sweeter rolls, replace
the 2 tbsp of honey with 1/8 to 1/4 cup of sugar depending on how sweet you
want them.You can
use canned pumpkin purée if you find that easier

This is part of the
Bake-a-thon 2015 


11 thoughts on “Spiced Pumpkin Bread Rolls : We Knead To Bake #33”

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!