Tt is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
The blog I got assigned this month is Melissa’s Cuisine. Melissa lives in West Michigan and loves baking. So I knew I had to try one of her baking recipes. I chose these Pumpkin Rolls because it’s pumpkin season here in Australia and because… well, don’t they look cute. These don’t actually contain any pumpkin, but they are bread rolls made with pretzel dough… they would make a great accompaniment to a good pumpkin soup. If you live in the USA, don’t forget to bookmark this recipe for your next Thanksgiving. It is very easy and it’s sure to impress your family and friends! Enjoy!
Pumpkin Rolls - delicious dinner rolls shaped like pumpkins, perfect for an autumn-themed dinner.
- 240 ml – 1 cup warm milk
- 7 gms – 2 ¼ tsp yeast
- 40 gms – 3 tbsp packed brown sugar
- 315 gms – 2-1/2 cups flour
- 30 gms – 2 tbsp butter melted
- 1 tsp salt
- Coarse sea salt or pretzel salt
- Melted butter for brushing on top
- 12 almonds
Pour the warm milk into the bowl of an electric mixer and sprinkle with the yeast. Let it sit for about 2 minutes to activate.
Mix in the brown sugar and half the flour.
Melt the 2 tablespoons of butter and stir into the mixture.
Add the remaining flour and salt. Mix to form a slightly sticky dough.
Turn the dough onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth but still slightly sticky.
Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap and place it in a warm place to rise until the dough doubles in volume.
Punch the dough down and turn it out onto a lightly floured surface.
Divide it into 12 pieces and roll them into balls.
Using kitchen scissors, cut 6 x 1 cm – ½ inch slits around the dough ball, being sure to leave the centre uncut.
Press an almond vertically into the centre of each roll as the stem.
Place on a baking sheet lined with baking paper and bake the rolls at 230°C – 450°F for 8-10 minutes, until golden.
Remove the rolls from the oven and brush them with melted butter while hot. Sprinkle with coarse salt and serve.