Spelt “Pumpkin” Rolls
This is one of those little things you can do to make a dish special. I was making rolls for a diner with friends. I wanted something to fit the Halloween theme so I used twine to help the rolls rise and look like little pumpkins. I used spelt flour because I like it. I also did NOT use pumpkin pie seasoning. I just added a bit of grated orange zest and chopped up pumpkin seeds. They were so simple to make.
Of course, you can make the little pumpkins with any roll dough you like. You can also make a large loaf instead of rolls. For a large loaf I would definitely wind the twine around 4 times. For these rolls, which weren’t that big, I rolled the twine around 3 times. Trying to space it evenly.
These were a fun addition to the dinner that night. These would also be great for Thanksgiving or any fall dinner, really. I can give you one really solid hint on this recipe – oil the twine before wrapping it around the roll dough. Removing it later was a breeze. And you don’t have to wrap it crazy tight. The dough will rise and the twine won’t and you’ll get the pumpkin ridges you seek. I also thought about adding a small pretzel stick piece as a stem after they had baked, but never got around to doing it. I think they would look cute with the pretzels. Maybe next time.
So enough chatter, here is the recipe. Enjoy!
Spelt “Pumpkin” Rolls
3 ¼ c. whole spelt flour
1 pkt. Active dry yeast
1 c. water
¼ c. honey
¼ c. oil
1 T. orange zest
1 t. salt
¼ c. chopped pumpkin seeds
Oil for the twine
12-15 pieces of white or brown twine
Place 2 c. flour, yeast and salt in a medium bowl. Heat together water, honey, oil and zest until warm (120-130 degrees) Add water mixture to spelt mixture and beat on low speed of electric mixer for 30 seconds, or until moistened. Beat on high 3 minutes. Stir in pumpkin seeds. Stir in enough spelt to make a soft dough. Cover bowl with towel and allow to rise until doubled, about 1 hour. Grease a baking sheet and set aside. Use a rubber scraper to transfer dough onto floured surface. Divide dough into 12- 15 pieces, depending on the size of the rolls you want. Shape each piece into rolls, using extra flour to prevent sticking. Dip twine in oil and then wrap around the rolls 3-4 times to make even segments. Tuck ends of twine under each roll as you make them. Repeat with remaining rolls. Place on baking sheet and cover with a towel. Allow to rise until doubled, about 1 hour. Bake in a pre-heated 375 degree oven for 15 minutes or until rolls are light brown on top. Remove from pan and cool on wire rack. When rolls are still warm, but cool enough to handle, gently unwind and remove the twine. Makes 12 “pumpkin”rolls.
Note: I would be lying if I said I remembered to measure the twine before using it. I cut a pieces of twine, rolled it around a roll three times and it was perfect. The next one, and several other times I cut the twine a little too short. When that happened I just cut another piece of twine to finish that roll. I’ll guess at about 15-18 inches, but I’m not trustworthy, so measure your first one and adjust from there. I also started tying the twine on the first couple of rolls then it occurred to me to just tuck the twine under. So much easier.
Cindy’s Rich Squash Rolls
I love these dinner rolls. I think you will, too. The addition of squash is what makes them so special. The squash adds beautiful color to the rolls. It also creates a soft texture and an earthy sweetness.
These rolls are wonderful for any fall or winter dinner or holiday. They are especially nice for Thanksgiving.
We have them every Thanksgiving. My sister Cindy always makes them, and has been making them for years. They are rich, soft and sweet and make a perfect addition to the dinner table. Even with all the other foods at Thanksgiving dinner- you always save room for these dinner rolls.
While I use cooked butternut squash in mine, pumpkin could be used, as well as other winter squashes.
The recipe makes a pretty big batch. You can bake them, then freeze some for later use.
I love slicing them in half, and making mini turkey sandwiches with them the day after Thanksgiving.
Cindy’s Squash Rolls
1 c. milk
4 T. butter
½ c. sugar
¼ c. brown sugar
1 t. salt
1 pkt. Yeast
4-5 c. flour
1 ½ c. cooked butternut squash, strained, or 1 (16oz.) can squash or pumpkin
2 eggs, room temperature
Scald milk and butter. Place sugar and salt in large bowl and pour in milk mixture. Cool to lukewarm. Add yeast and 2 cups of flour. Beat at medium speed with mixer for 2 minutes. Add squash and eggs and mix until smooth. Add flour gradually to form a stiff dough. Knead on floured board for 7-8 minutes. Place in a greased bowl, turning dough to coat evenly. Cover with a towel and allow to rise until doubled. Punch dough down and shape into rolls. Dough can be placed in a greased cake pan where they will touch each other as they rise making softer rolls. You can also place them in muffin tins, or shape into rolls and place on greased baking sheet for crispier rolls. Cover and let rise until doubled. Bake at 375 degrees for about 25 minutes. Butter tops while warm. Makes 2 ½ -3 dozen.
Variation: you can also add ½ t. ground nutmeg, 1-2 T. chopped chives, or 1T. parsley flakes for a little different flavor.
Rich Dinner Rolls
Someone asked me recently for a recipe for an old-fashioned dinner roll. The sort of roll her mom would have served for Sunday dinners. I knew exactly which recipe I wanted to share with her.
These rolls are soft, a little sweet and very tender. Great served with any family meal. Perfect for Thanksgiving, too.
I hadn’t made these dinner rolls in a long time, so I made a batch last night. I always think that is a good idea. I wanted to be sure I had all my baking times right, before I shared the recipe. I am glad I did. I actually did make a small adjustment to the recipe.
So here is the recipe. A classic, simple dinner roll, just waiting for a pat of butter.
Rich Dinner Rolls
¾ c. milk
½ c. each butter and sugar
1 t. salt
2 packages active dry yeast
½ c. warm water
4-5 c. flour
2 eggs
Heat together milk and butter until warm. Stir in sugar and salt. Dissolve yeast in warm water and add to milk mixture with 2 cups of flour. Beat 3 minutes. Beat in eggs. Stir in flour until soft dough forms. Knead on floured surface until dough is smooth and elastic. Place in oiled bowl and cover. Let rise until doubled. This will take an hour, or a bit longer. Punch dough down and divide in 24-30 pieces. Shape each piece into a ball, making as smooth as possible. Place rolls into a greased baking pan ( 9×13 inch, or a bit larger) and cover until doubled, about 1 hour. Bake in a preheated 375-degree oven for 25-30 minutes, or until golden brown. Note: I used a glass pan, so I baked my rolls at 350. Brush with melted butter, if you like. Serve warm. Makes 24-30.
