Tag: Dinner rolls

Pumpkin Cinnamon Rolls – The Least Scary Halloween Treat, Ever!

When I was asked to join some of my fellow foodies on
YouTube, to produce a video for a special seasonal playlist called “Halloween Sweet Treats,” I sat down and considered all the scary sweets
recipes in my repertoire. After several minutes of deep thought, I realized I
had nothing.

Not to sound like a curmudgeon, but sticking broken pretzels
into a marshmallow and calling it a “scary spider,” just isn’t my thing. So,
instead of trying to figure out how to make a chocolate truffle look like a
bleeding eyeball, I made a batch of pumpkin cinnamon rolls. They may not be
scary (what’s the opposite of scary?), but they are seasonal, and incredibly
delicious.

I used to joke that when Halloween/Thanksgiving time rolls
around, the only thing a chef has to do to make a recipe seasonal is to add
some pumpkin to it. Chili with a spoon of pumpkin stirred in? Halloween
chili! Dinner rolls with a spoon of pumpkin kneaded into the dough?
Thanksgiving dinner rolls!

Well, that’s exactly what I did here, and while it may be
formulaic, it also produced the best cinnamon rolls I’ve ever tasted. One key
is a nice soft, sticky dough. Be sure to only add enough flour so that the
dough just barely pulls away from the side of the bowl as it kneads.

You can certainly embellish by adding some chopped walnuts
or pecans to the cinnamon-sugar layer, but since I decided to garnish with
pumpkin seeds, I went sans nuts. Anyway,
despite not being very horrifying, these really would make a special treat at
any Halloween party. I hope you give these a try soon. Enjoy!

Ingredients for 16 Pumpkin Cinnamon Rolls:

(I used a deep 13 x 9 baking dish)

For the dough:

1 package of dry yeast

1/4 cup very warm water (about 100-105 degrees F.)

1/2 tsp white sugar

1/2 cup pure pumpkin puree (not pumpkin pie filling)

1/4 cup heavy cream (can sub milk, but cream is better)

1 tsp fine salt

1/4 cup melted butter

1/2 tsp vanilla extract

3/4 tsp pumpkin pie spice (or 1/2 tsp ground ginger and 1/4 tsp allspice)

1 large egg

1/4 cup granulated sugar

4 1/4 cups all purpose flour (divided), or as needed
(add enough flour
to mixer so that dough just barely pulls away from sides, and a very soft,
slightly sticky dough is formed)

*knead for at least 6-7 minutes

For the filling:

5 tbsp melted butter, brushed on rolled dough

3/4 cup packed brown sugar

1/4 cup of granulated sugar

2 tbsp ground cinnamon

*For the glaze:

1/4 cup room temperature cream cheese

1 cup powdered sugar

1/4 cup milk, or as needed

1/4 tsp vanilla extract, optional

*adjust glaze by adding more powdered sugar or milk to
achieve desired consistency

1/4 cup toasted pumpkin seeds to garnish

Incoming search terms:

Rosemary Honey “Pull Apart” Dinner Rolls – Because You Love Them…Right?

Entertaining during the holidays usually means plenty of
costly, complicated, and time-consuming recipes, so absolutely no one would blame you if
you simply tossed a tube of store-bought dinner rolls into the oven to save a
little time and effort.

Of course the problem with that, at least for loyal
followers of this blog, is that some or all of your family members will have
seen this video by then, and you may get a few looks. Not that they would never
question your undying love and devotion to their happiness, but hey, why take a chance?

Assuming that you have an electric mixer, besides a few
minutes of cutting and balling the dough, these really aren’t that much work to
make. If you don’t, and would have to knead this by hand, then let your
conscience be your guide. I think I speak for your entire family when I say, we
know you’ll do the right thing.

Anyway, as far as holiday dinner rolls go, these are pretty
lean. You can certainly up the melted butter amount, and toss in a egg or two,
but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.

Please feel free to embellish with anything else you’d like
to toss in. I’ll toss out garlic, herbs, cheese, seeds, and nuts just to start
the brainstorming session. I hope you come up with something amazing, and give
these a try soon. Enjoy!

Ingredients for about 32-36 small dinner rolls:
1 packet (2 1/4 teaspoon) dry active yeast

1/4 cup warm water (100-110 degrees F.)

1 cup milk

4 tablespoon unsalted butter

1 or 2 tablespoon honey

1 teaspoon salt

2 tsp minced fresh rosemary leaves

about 3 cups unbleached all-purpose white flour, plus more
if needed (NOTE: add about 2 1/2 cups of flour at the beginning of the mixing,
and then add more in smaller increments until the dough just starts to pull
away from the bowl. Remember, you can always add more, but can’t remove too
much! Better a little too sticky than too stiff and dry.)
2 tbsp olive oil (to oil the dough)

egg wash (one egg beaten with a teaspoon of milk)

coarse sea salt

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https://gordon-ramsay-recipe com/preparation/rosemary-honey-pull-apart-dinner-rolls-because-you-love-them-right html

Buttery Dinner Rolls

by Pam on November 27, 2012

I brought these rolls to a friends house for dinner recently. I tried a recipe I found on The Baker Chick’s^[1] site that looked easy and delicious. Unfortunately, I ran out of time so I couldn’t let the rolls rise as much as I would have liked but they still turned out really delicious and everyone liked them.

Place all dough ingredients into the bread machine pan in the order listed making sure to only use 1 egg. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9×13 glass baking dish or large round Dutch oven or baking pan. Divide dough into 12-15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish.

Cover with a clean dish cloth (don’t use plastic wrap). Let rise in a warm place 45 to 60 minutes or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 17-20 minutes, rotating pans back to front and top to bottom halfway through. Melt 1-2 tablespoons of butter in the microwave; add the minced garlic, stir until well combined. Brush the garlic butter over the top of the rolls; sprinkle with sea salt. Let rolls cool 10 minutes before serving.

Print^[2]

Save^[3]

Buttery Dinner Rolls

Yield: 12-15 rolls

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 2.5 hours

Ingredients:

2 tbsp warm water
3/4 cup warm milk
1/4 cup (1/2 stick) unsalted butter, melted, plus more for bowl and pans
2 tbsp sugar
1 1/8 tsp salt
2 eggs (divided)
3 to 3 1/4 cups all-purpose flour
1 packets (1/4 ounce each) active dry yeast (or 2 1/4 tsp)

Directions:

Place all dough ingredients in the bread machine in the order listed making sure to only use 1 egg. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9×13 glass baking dish or large round Dutch oven or baking pan. Divide dough into 12-15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish.

Cover with a clean dish cloth (don’t use plastic wrap). Let rise in a warm place 45 to 60 minutes or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 17-20 minutes, rotating pans back to front and top to bottom halfway through. Melt 1-2 tablespoons of butter in the microwave; add the minced garlic, stir until well combined. Brush the garlic butter over the top of the rolls; sprinkle with sea salt. Let rolls cool 10 minutes before serving.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Baker Chick

References

^{^} The Baker Chick’s (www.the-baker-chick.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)