Naffnang

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Sunday, August 28, 2011

Pumpkin Cinnamon Rolls


I  made this amazingly soft and delicious pumpkin rolls this morning and still can't get over the beautiful bright color of these rolls! I ate 2 immediately for lunch they were so good! Add a dollop of sweet cream cheese for even better taste:)



Just look at that awesome color! 
The recipe is as follows:-

300g mashed pumpkin 
560g bread flour 
2 eggs
1.5 tsp instant yeast
1/2 tsp salt
40 ml honey
50g milk powder
60g softened butter
After kneading, leave to proof till doubled in size

Place pumpkin, about 500g of flour, eggs, yeast, salt, milk powder and honey in the mixer attached with the dough hook and mix till combined.  Add butter and knead until dough is smooth.  Add the remaining flour as needed. I didn't use all the flour and use the balance to flour the work table.

Let the dough proof until doubled in size.  Pour it on to the lightly floured work table and gently knead out the gas.  Roll into a rectangle and brush butter on the surface.  Generously sprinkle cinnamon/brown sugar mixture on the buttered dough and add any other toppings you like. I add some nuts and oats too. I also add some dollops of softened butter on the filling before rolling up and cutting into 2 inches rolls.
Rolls in baking sheet for proofing

Place the rolls on a baking sheet close to each other and proof again until doubled in size. 

After proofing for about 30 minutes

Bake at 190C for 20 minutes or until golden brown. Immediately remove from baking sheet and place a dollop of cream cheese on top of each roll (or more if you like).  Serve warm.

Fresh out of the oven!


Time to enjoy these soft and fluffy rolls :D 


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