These taste much more pumpkin than the picture would lead you to believe! They really require no rising time. I took the awesome recipe for this bread from King Arthur Flour via Annie's Eats, then adapted it for a no rise version, and it's a great result. Perfect for fall!
Pumpkin Yeast Rolls- No Rise
adapted from Annie's eats and Craftykin
Ingredients:
1/4 cup warm water
3 tbsp. instant yeast
1/3 cup warm milk
1/2 tsp baking powder
1 large eggs
3/4 cups pumpkin puree
1 tbsp. vegetable oil
1/4 cup brown sugar
1 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
Dash of ground cloves
17 ounces cups bread flour (approximately 3 1/2 cups)
Directions:
In the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and yeast. Add in the milk, eggs, pumpkin, oil, brown sugar, salt, and spices. Mix briefly to combine. Add 4 cups of the bread flour to the bowl and baking powder, and mix until a sticky dough has formed. Switch to the dough hook. With the mixer on low speed, gradually add the remaining flour until you have a dough that is smooth and elastic, and not sticky.
Divide into 8 pieces, form into rolls.
Preheat the oven to 400° F. Bake the rolls for about 15 minutes. Serve warm.
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