Pumpkin Shaped Rolls


These French Bread rolls added some fun to our Canadian Thanksgiving table, so I thought I'd share them for our American readers today.

Ingredients:
  • 2 tablespoons sugar
  • 2 tablespoons cooking oil
  • 2 teaspoons salt
  • 2 cups hot tap water
  • 4 - 4 1/2 cups unbleached flour, white - can use half whole wheat or multigrain *
  • 2 tablespoons instant yeast
  • 1 egg white, beaten ( for egg wash)
  • short cinnamon stick or pretzel pieces for stems (to be inserted after baking)
  1. Put sugar, oil, salt and hot water in a mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.  
  2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with a dinner plate or tea towel and plastic bag.
  3. Let rise until double, about 1/2 hour. Line 2 baking sheets with parchment paper.
  4. With greased hands, take a handful at a time and, using thumb and forefinger, pinch off balls, the size of a small orange. 
  5. With a sharp serrated knife, gently score each bun using an arched flex, so as not to flatten bun. Dip end of wooden spoon in flour and poke a hole in the center of each bun. Cover lightly with tea towel and plastic bag.
  6. Let rise about 30 - 45 minutes. Re-poke the holes and brush with egg wash.
  7. Bake in pre-heated oven at 400°F oven for 18-20 minutes, or until golden.
  8. Insert stems while still hot and allow buns to cool on wire rack. Yields 20 - 24 rolls
* Flour purchased in the USA may need a tsp of vital wheat gluten added to the flour



5 comments:

  1. How adorable are these rolls! Just perfect for the holidays!

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  2. You just gave me an idea. I'm taking pumpkin rolls (i.e., made with pumpkin) to Thanksgiving dinner next week, and I will use shape them like you did yours. Thanks!

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  3. Oh drats. I was hoping for a video giff of the "arched flex". Or should that be the "Friesen Flex"?

    The buns are beautiful Anneliese, and they look so toothsome.


    Sharon


    Sharon

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    Replies
    1. I'm smiling at my wording there as well. It's what I came up with as I was trying to say that you do not chop down on the bun. It's the sides that need more of the indentation. A videographer would be nice to have on hand. Another method is to use scissors to cut into the sides ... when I tried that they looked like pinwheels.

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    2. It's a perfect description. I'm sure we ALL got it. I continually marvel at your care for the little details, as do all the MGCC. It sets you apart.


      Sharon

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