Langsung ke konten utama

Pumpkin Sandwich Rolls Tasty Recipes

Trying to find recipes Pumpkin Sandwich Rolls, the site provides recipes Pumpkin Sandwich Rolls that a person need Listed here are the quality recipes Pumpkin Sandwich Rolls of which you need

Pumpkin Sandwich Rolls

"I came up with this recipe when I wanted something seasonal for sloppy joes. Mix the dough in the morning and then refrigerate it until a couple hours before you want to serve the rolls. The technique for stenciling on a design using rye flour will work for any holiday. Rye flour doesn't get absorbed into the dough like regular bread flour would."

Ingredients :

  • 1 cup milk, room temperature
  • 2 eggs, room temperature
  • 1 cup pumpkin puree
  • 1 tablespoon honey
  • 1 1/2 cups white whole wheat flour (such as King Arthur®)
  • 3 1/2 cups bread flour
  • 1 (.25 ounce) package instant yeast
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground white pepper (optional)
  • 1/4 cup butter, room temperature
  • 1 egg
  • 1 tablespoon water
  • Flexible plastic lids, for stencils
  • 1/4 cup light rye flour, or as needed (optional)

Instructions :

Prep : 1H30M Cook : 12M Ready in : 4H
  • Whisk milk and 2 eggs together in the bowl of a stand mixer; add pumpkin puree and honey and continue to stir until smooth.
  • Add white whole wheat flour, bread flour, yeast, salt, and white pepper to the pumpkin mixture. 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. Increase speed to medium-low. Add butter one piece at a time, mixing until each piece is completely incorporated before adding the next.
  • Transfer the dough to a greased bowl. Cover bowl with plastic wrap and let the dough rise at room temperature until dough has doubled, 1 to 1 1/2 hours.
  • While the dough rises, draw designs with permanent marker onto a flexible plastic lid. Cut shapes with a sharp paring knife or X-ACTO® knife. Wash the lids with warm soapy water to remove any remaining ink.
  • Punch the dough down and fold it over to expel air bubbles. Cover the bowl with plastic wrap and refrigerate until approximately 2 hours before you wish to serve the rolls.
  • Remove dough from the refrigerator and scrape from bowl onto a flour-dusted work surface. Divide the dough into 12 evenly sized pieces and shape into tight balls. Line 2 baking sheets with baking parchment; arrange balls seam-side down onto prepared sheets. (You can also freeze the dough at this point. Refer to footnotes for tips for freezing.)
  • Cover rolls with greased plastic wrap and let sit at room temperature for 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat 1 egg and water together in a small bowl using a whisk.
  • Grease your hands and use them to gently flatten the dough balls into flat rounds, about 1/2 inch thick. Brush egg wash over the top of each round.
  • Set a fine mesh strainer on a plate. Pour rye flour into the strainer. Place a stencil over one of the rounds. Sift rye flour onto the stencil. Carefully lift the stencil off the roll. Knock extra flour off stencil and onto the plate. Repeat with remaining rolls.
  • Let dough rounds stand at room temperature until risen fully, about 10 minutes. 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.
  • Bake rolls in preheated oven until tops are golden and bottoms are browned, 15 to 20 minutes.

Notes :

  • The dough can be frozen at the end of step six. Put dough balls in freezer until firm, then transfer them into a resealable freezer bag. They will keep frozen for up to three months. To bake frozen rolls: arrange rolls on parchment-lined baking sheet. Cover rolls with greased plastic wrap and thaw in the refrigerator overnight. Place tray on counter, flatten rolls as described in step 10, and bring to room temperature, about 30 minutes. Brush with egg wash and bake as directed.
  • This recipe makes about 18 slider-sized rolls (2.5 ounces each) or a dozen full-sized 4-ounce rolls.
  • Yogurt, sour cream, or cottage cheese lids work well for stencils.
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Thanks to visiting our blog. avoid forget to bookmark the site, if our internet site provides the best tested recipes.

Label

Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Tasty Recipes Batter White Bread

Are you searching for recipes Batter White Bread , our own site provides recipes Batter White Bread that an individual need Listed below are the dishes Batter White Bread that will you need Batter White Bread "Batter Bread is a no-knead yeast bread using unbleached all-purpose flour. Hint: All yeast bread doughs rise best at about 85 degrees F. Put in oven with a bowl of hot water on bottom shelf. Inside a gas oven with a pilot light is ideal." Ingredients : 1 (.25 ounce) package active dry yeast 2 tablespoons shortening 1 1/4 cups warm water (110 degrees F/45 degrees C) 2 tablespoons white sugar 2 teaspoons salt 3 cups sifted all-purpose flour 1 tablespoon butter, melted Instructions : Prep : 25M Cook : 12M Ready in : 2H40M Mix together shortening, sugar, salt, yeast, and 1 1/5 cups flour. Add warm water and beat by hand about 300 strokes, or 3 minutes, with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smoot...
Posting Komentar
Baca selengkapnya

Tomato Tofu Basil Pasta Popular Recipes

Looking for recipes Tomato Tofu Basil Pasta , the site provides recipes Tomato Tofu Basil Pasta that a person need Listed below are the dishes Tomato Tofu Basil Pasta that will you need Tomato Tofu Basil Pasta Healthy, easy, and light, this pasta is a great summer evening treat! Ingredients : 4 cups whole wheat penne pasta ¼ cup olive oil 2 cloves garlic, crushed 1 cup extra-firm tofu cubes 3 cups grape tomatoes, halved ½ cup grated Parmigiano-Reggiano cheese ¼ cup chopped fresh basil salt and ground black pepper to taste Instructions : Prep : 15M Cook : 6 M Ready in : 35M Notes : I want to thank visiting our blog. no longer forget to bookmark our own site, if our internet site provides the best quality recipes.
Posting Komentar
Baca selengkapnya

The Best Recipes Candy-Coated Chocolate Pieces III

Trying to find recipes Candy-Coated Chocolate Pieces III , our own site provides recipes Candy-Coated Chocolate Pieces III that a person need Listed below are the quality recipes Candy-Coated Chocolate Pieces III that will you need Candy-Coated Chocolate Pieces III "A mouth watering cookie not only your children will love." Ingredients : 1 (1 ounce) square semisweet chocolate 1/4 cup margarine, softened 1/2 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1 cup candy-coated chocolate pieces Instructions : Prep : Cook : 12M Ready in : Melt the chocolate over low heat. Set aside. Mix together all of the ingredients except the candies. Pour in chocolate and blend well. Form dough into balls and place on cookie sheets. Place 3 - 5 pieces of candy on the top of the balls. Bake in a 350 degree F (175 degrees C ) oven for 10 - 12 minutes. Notes : I want to thank visiting our blog. no longer forge...
Posting Komentar
Baca selengkapnya