Pumpkin Sandwich Rolls
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
43
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Milk (room temperature)1 cup
Pumpkin Puree1 tbsp
Honey3.5 cups
Bread Flour1.5 tsps
Salt1
Egg1 tbsp
WaterDirections:
1
Whisk milk and 2 eggs together in the bowl of a stand mixer; add pumpkin puree and honey and continue to stir until smooth
2
Add white whole wheat flour, bread flour, yeast, salt, and white pepper to the pumpkin mixture
3
Attach the dough hook to the stand mixture and mix on low speed with the dough hook for 5 minutes, using a bowl scraper or stiff spatula to scrape down the sides of the bowl once or twice
4
Increase speed to medium-low
5
Add butter one piece at a time, mixing until each piece is completely incorporated before adding the next
6
Transfer the dough to a greased bowl
7
Cover bowl with plastic wrap and let the dough rise at room temperature until dough has doubled, 1 to 1 1/2 hours
8
While the dough rises, draw designs with permanent marker onto a flexible plastic lid
9
Cut shapes with a sharp paring knife or X-ACTO® knife
10
Wash the lids with warm soapy water to remove any remaining ink
11
Punch the dough down and fold it over to expel air bubbles
12
Cover the bowl with plastic wrap and refrigerate until approximately 2 hours before you wish to serve the rolls
13
Remove dough from the refrigerator and scrape from bowl onto a flour-dusted work surface
14
Divide the dough into 12 evenly sized pieces and shape into tight balls
15
Line 2 baking sheets with baking parchment; arrange balls seam-side down onto prepared sheets
16
(You can also freeze the dough at this point
17
Refer to footnotes for tips for freezing
18
) Cover rolls with greased plastic wrap and let sit at room temperature for 30 minutes
19
Preheat oven to 375 degrees F (190 degrees C)
20
Beat 1 egg and water together in a small bowl using a whisk
21
Grease your hands and use them to gently flatten the dough balls into flat rounds, about 1/2 inch thick
22
Brush egg wash over the top of each round
23
Set a fine mesh strainer on a plate
24
Pour rye flour into the strainer
25
Place a stencil over one of the rounds
26
Sift rye flour onto the stencil
27
Carefully lift the stencil off the roll
28
Knock extra flour off stencil and onto the plate
29
Repeat with remaining rolls
30
Let dough rounds stand at room temperature until risen fully, about 10 minutes
31
Test for readiness by dabbing your index finger in flour and pressing it gently into the side of a roll, if the indentation springs back, let the dough rise until risen enough so another such indentation stays, about 5 minutes more
32
Bake rolls in preheated oven until tops are golden and bottoms are browned, 15 to 20 minutes