When I saw how Mel of Through The Kitchen Door shaped her dinner rolls into a Christmas tree, I was enthralled and immediately wanted to bake it but had to wait for weekend as I was busy. Finally I baked this using the recipe from Juliana's new blog, Color Your Recipes, where she baked this fantastic looking pumpkin bread that I just had to try too.
The recipe is just perfect for these rolls, I weigh them to 35g each and got a total of 19 to shape the tree.
Here's the recipe if you wish to try.
15 g bread flour
75 g water
150 g pumpkin puree
2½ cup bread flour
1 tablespoon sugar
2 tablespoon dry milk
½ teaspoon sea salt
1 teaspoon dry yeast
¼ cup water
1½ tablespoon butter
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.
In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter.
Turn the machine to knead mode until it forms soft dough, slightly sticky. Add more water of flour as needed since the content of water will vary between different pumpkin puree. Add the butter and let it knead until the butter incorporates to the dough.
Remove the dough and place in a bowl by covering with a plastic film.
Let both dough proof until the dough double to its original size.
Knock back the dough and weigh 35g each and roll into a smooth roll and shape your tree on the baking sheet. Let it proof for another 30-45mins. Brush some melted butter on top of the buns, sprinkle/scatter the chopped rosemary and then add some sea salt on top. (I used dill instead of rosemary)
Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.
Remove from the oven and flip the bread into a wire rack to cool.
I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.