Well Kneaded Therapy…with a Touch of Pumpkin

Easy Pumpkin Dinner Rolls


butter,for greasing 5 cups flour cake 21/2 teaspoons instant dried yeast 1 teaspoon salt 1/4 cup brown sugar 1 cup pumpkin, cooked and mashed 2 eggs 1/4 cup butter, melted 1/2 cup water,lukewarm

1 egg, whisked

1 cup butter,soft 1/4 cup fresh sage, roughly chopped leaves of 1 rosemary sprig,roughly chopped sea salt, pinch

When it comes time to knead your dough, make sure to keep a bit of flour on your surface to prevent it from sticking. If you’re kneading it by hand, the entire process can take up to ten minutes. People often worry about over-kneading their dough, but if you’re doing it by hand this is pretty unlikely— however, if you use a stand mixer to do the kneading, you can over-knead it. Once your dough forms a smooth ball that holds its shape, stop the mixer. If your dough starts to break apart and look clumpy, you’ve probably over kneaded it.


Preheat the oven to 360F

Grease an ovenproof dish, baking sheet or ovenproof pan well with butter and line with baking

DOUGH Mix the flour, yeast, salt and sugar in a large mixing bowl.

In a separate jug, beat the rest of the ingredients together and add to the flour mixture.

Mix well, then knead until a soft dough forms – adding the extra water if necessary.

Transfer the dough to a clean bowl, cover with a tea towel and set aside in a warm place
to rise for about 1 hour or until doubled in volume.

Knock back the dough and shape into 10-12 rolls.

Arrange the rolls closely together on the prepared dish, baking sheet or pan, cover and set aside to rise for another 30 minutes.

TO FINISH Lightly brush the rolls with the egg and bake for 15-20 minutes or until golden brown and done.

BUTTER Mix the butter, herbs and salt and serve with the warm rolls.

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