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theimp on 11.8.2010
I couldn’t get these to work. They came out hard as rocks and had a strangely bitter flavor.
Pumpkin Rolls
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Description
This hearty seasonal roll is a splendid accompaniment to hot soup or stew. Pureed pumpkin adds a tinge of color and moistness, and maple syrup adds a hint of sweetness.
Ingredients
- 2 Tablespoons Active Dry Yeast
- 3 cups Warm Water
- ½ cups Molasses
- ½ cups Maple Syrup
- 1 Tablespoon Vegetable Oil
- ¼ cups Pumpkin Puree
- 1-½ teaspoon Salt
- 6 cups Whole Wheat Flour
- 4 cups Unbleached All-purpose Flour
Preparation
Add yeast and a dribble of the maple syrup to the warm water. Let sit for a few minutes until foamy.
In a mixing bowl, add molasses, maple syrup, oil, and pumpkin puree. Whisk or mix until combined. Dump in salt, flours, and yeast mixture. Either mix with a stand-mixer and dough hook for 2-6 minutes (depending upon how powerful your mixer is), or stir together with a wooden spoon and knead on a floured countertop for a few minutes.
Put dough in an oiled bowl and cover with plastic wrap or heavy dishtowel. Let rise in a warm, draft-free place for about an hour. I use my oven, and leave the light on. The dough is completely risen when you push it with your finger and the indentation stays.
Shape into desired size roll. Let rise on a baking sheet, covered with a dishtowel, while the oven preheats to 375 degrees.
Bake for about 25 minutes. Makes two dozen medium-sized rolls. Freeze what you don’t finish the next day.
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2 Comments
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nursechacha on 11.24.2010
I’m wondering if it could be old flour??
WW flour can go rancid pretty easily from what I hear.
Just a thought…
tallgrasskitchen on 11.20.2010
To theimp: I’m sorry they didn’t work for you! The bitter flavor was most likely the molasses. My husband doesn’t care for this flavor, so if he’s going to be eating them, I often sub in honey. As for the ‘hard as rocks’ part, bread is funny and sometimes you don’t need as much flour – maybe less next time?