As I mentioned in Thanksgiving Bread Take 1, I was on a mission to make some delicious bread for a Thanksgiving dinner with friends. Given the big bet I was making on savory muffins, I thought I might try something a little more traditional. Since I used squash in the first one, I wanted to use pumpkin in this one. A little more searching on Food52 and I found this recipe.
I had to make the dough the night before put it in the fridge overnight. Unfortunately, my yeast was rather old. I mixed the yeast with some warm water and sugar to test it, but alas there was no froth. It was too late to run to the store, so we skipped the refrigerator step and grabbed the yeast in the morning.
I unfortunately missed taking pictures of the dough-making process. This involved making and herb butter with fresh dill from our patio garden, mixing it with rosemary, parsley, pumpkin purée, egg, sugar, salt, and yogurt. Egad! When mixing these ingredients I accidentally added an extra egg. I ended up doubling the recipe to fix it and only later realizing that I made 40 rolls!!! Well in went double the yeast, and then double the flour. Mixing in the flour took forever. I did this by hand, kneading the dough for what seemed like forever. My arms felt like they were going to fall off. Chris came to the rescue and helped me roll the dough into 40 small balls. We set them on the counter to rise for 2 hours and relaxed on the couch while we waited.
The last step involved brushing the rolls with egg and then covering them in coarse sea salt. They baked in the oven for 25 minutes at 350 degrees. They smelled delicious as they baked.
Sure enough, these rolls turned out light, fluffy, salty, and herby. Pure deliciousness. The pumpkin added a nice color to the rolls, but the herb flavor came through more than anything. I ate mine with some delicious butter someone brought for the cornbread. I’d highly recommend these rolls if you want to bring something unique to a potluck dinner and you’re up for some serious kneading.