Baking Partner's challenge for this month was bread bake with pumpkin puree to celebrate the month of Halloween which falls on the 31st of October.
A famous festival, primarily of the western world, Halloween is synonymous with the use of Pumpkin and is a day dedicated to remembering the dead, including saints (hallows), martyrs, and all the faithful departed believers.
Last year we baked a batch of very yummy Pumpkin choco-chip muffins which to my surprise turned out a complete winner. I was very apprehensive to use puree of the pumpkin we get here in India but to my delight the muffins were soft and delicious.
Therefore, this year, I was very sure to go ahead and use homemade Pumpkin puree which is simply boiling some pieces and then making a paste of it in the grinder. I decided to make little dinner rolls out of it and keeping the spirit of Halloween in my mind, I shaped them as tiny pumpkins.
Ingredients: I reduced the recipe by 1/4 to get 7 dinner rolls
- 2 tbsp warm water
- 1 tbsp warm milk
- 1/2 tbsp yeast (I used Instant yeast)
- 1/2 egg, beaten lightly
- 1/4 cup+2 tbsp pumpkin puree (Boil pumpkin pieces in the pressure cooker with 2-3 whistles and allow to cool. Squeeze out excess water and puree in the grinder)
- 1/2 tbsp vegetable oil
- 1 1/2 cup+2 tbsp all purpose flour
- 2 tbsp brown sugar
- 1/2 tsp salt
In a large bowl, stir in 1 cup all purpose flour, yeast, salt, brown sugar, pumpkin puree, vegetable oil, egg, milk and water and mix well.
If using active dried yeast, stir in yeast into water and allow to get rest for 10 mins or till it gets foamy.
Gradually add the remaining flour, a little at a time. Turn the dough on a floured surface and knead till you get a smooth and elastic dough for about 5 minutes.
Transfer the dough to a well oiled bowl and turn it in the bowl to coat all sides. Allow to double in volume for about 1 hour in a warm place. I usually cover the bowl with a damp muslin cloth and put the bowl in the microwave to allow to rise.
Divide dough into 7 equal portions and roll each to a round.
With a knife make 8 little cuts, not all the way through.
Shape with your hand to plump them up like a pumpkin.
Make an indentation in the middle with your little finger.
Place on an aluminium foil lined baking tray.
Cover with a damp muslin cloth and allow to rise for 20 mins.
Brush the tops with a milk-cream mixture.
Meanwhile, preheat the oven to 180 degree Celsius.
Bake for 20 minutes or till the tops brown well.
Apply some butter on top as soon as they are out of the oven.
To complete the pumpkin look, place a slice of almond on top.
Happy Pumkpin shaped dinner roll eating