USA: These autumn-spiced rolls are just a tad sweet, so are as nice with dinner as they are with afternoon tea. Make a batch of these when fall starts, for practice, and then you can make your second, perfected batch for Thanksgiving. They are shaped by wrapping twine around them before baking; if you’re not up for that, you can just use scissors to cut the indentations in the dough.
- 425 g AP flour
- 50 g whole wheat flour
- 2-1/4 tsp yeast
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp coriander
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp salt
- Measure flours, yeast, spices and salt in the bowl of a stand mixer.
- Whisk to combine
- 1 cup milk
- 3 tbsp butter, melted
- 2 Tbsp maple syrup
- 1 egg yolk, beaten (reserve white for brushing on dough just before baking)
- 1/2 cup pumpkin puree (canned is fine, just not the pumpkin pie filling stuff!)
- Mix wet ingredients together until well combined.
- Warm to 110 degrees
- Add to the dry ingredients and mix with the paddle attachement until everything’s well combined. If it seems a little too wet, adn isn’t coming together, add a teaspoon of flour. No more than that — a little goes a long way!
- Cover and let rest for 15 minutes, so flour can absorb all the liquids
- With the dough hook attachment, knead on #2 for 5 minutes.
STEP 3: First rise
- Place dough in oiled bowl, and turn to coat.
- Cover and let rise in a warm place until doubled. This can take anywhere from 45 ~ 90 minutes, depending on temperature of the room.
STEP 4: Shape dough
- reserved egg white mixed with some milk
- Turn dough out onto oiled counter and divide into 10 pieces or 12 pieces. Cover pieces so they don’t dry out.
- Shape into balls, following the video instruction on the Tips page. Cover the dough balls as you shape them so they don’t dry out
- Cut pieces of string into 27″ lengths and dip in oil
- Wrap string to make pumpkin shaped indents, then place on a baking sheet lined with parchment paper. Cover those too, as you make the other ones.
STEP 5: Second rise and bake
- Cover with a damp tea towel, and let rise about 45 minutes until slightly puffy
- Preheat oven to 400
- Turn down oven to 350 and bake rolls 20 minutes, or until brown
- 8 whole cloves or pecans and string (10 pices about 27″ long)
- melted butter to brush on after baking
egg white and milk