SquareCircleWorks: Whole Wheat Pumpkin Rolls

Sunday, May 5, 2013

Whole Wheat Pumpkin Rolls

A few nights ago my husband made a delicious roast pork recipe. It was spicy, a little sweet, and the meat was so tender that it fell apart. Just the way I like it!

There was enough left over for another meal, so I decided to make roast pork sandwiches. As we had no rolls in the house, I went to work on a new recipe: whole wheat pumpkin rolls! (I confess. I had pumpkin pure in the freezer from the holidays.)

The resulting rolls were so delicious, and they held up well as sandwich rolls. The pumpkin flavor was a nice complement to the pork. Give my recipe a try and let me know what you think.

Pure from fresh pumpkin

Here are the ingredients:

2 cups pumpkin pure (not from can)
1 tbsp pumpkin seed oil (or other oil)
2 tbsp honey
1 tsp salt
2 cups white flour
2 cups whole wheat flour
1 tbsp dry yeast

Makes approximately 18 3-inch rolls.

Preparation:

Using your electric mixer with a paddle attachment or your bread machine, combine the ingredients – keeping in mind your machine’s instructions.

When kneading is done, let the dough rise for about 45 minutes or until it has doubled in size. (If you prefer hand kneading, see my note on hand kneading in my Best Ever Polenta Pumpkin Seed Bread Recipe.)

Once the dough has doubled, pour it out into a floured surface, give it a good kneading - a couple minutes - and then divide the dough into 18 dough balls. Place the balls on a baking sheet and let rise until they have doubled in size (approximately 20 minutes).

Dough balls rising

While the rolls are rising, preheat your oven to 200 C (or approximately 390 F).

Once the rolls have doubled in size, score them with a sharp knife and place in the oven for about 15 minutes.