Name: SPICED PUMPKIN BREAD ROLLS recipe by Shobha Keshwani at BetterButter
Prep time: 120 min
Cook time: 22 min
Total time: 142 min
Yield: 8
Ingredients: Warm milk or water ... 1/3 cup; Honey ...................... 2 tbsps. (or sugar 1 tbsp); Dry instant yeast ...... 2 tsps.; Pumpkin puree ....... 1/2 cup (unsweetened); Butter ...................... 40 gms.; Egg ...................... 1; Salt ....................... 1 tsp; Sugar .................. 3-4 tbsps. (optional.. add only if you like them a bit sweeter); All purpose flour .... 2 and 3/4 cups and extra for dusting; Dry ginger powder .. 1 tsp; Cinnamon ............ 1/2 tsp; All spice powder .. 1/2 tsp; Pecan nuts .... few for the stems ( you may use dates / pine nuts / celery stalks / spinach stems )

Ingredients Serving: 8

Warm milk or water ... 1/3 cup
Honey ...................... 2 tbsps. (or sugar 1 tbsp)
Dry instant yeast ...... 2 tsps.
Pumpkin puree ....... 1/2 cup (unsweetened)
Butter ...................... 40 gms.
Egg ...................... 1
Salt ....................... 1 tsp
Sugar .................. 3-4 tbsps. (optional.. add only if you like them a bit sweeter)
All purpose flour .... 2 and 3/4 cups and extra for dusting
Dry ginger powder .. 1 tsp
Cinnamon ............ 1/2 tsp
All spice powder .. 1/2 tsp
Pecan nuts .... few for the stems ( you may use dates / pine nuts / celery stalks / spinach stems )

Instructions

Take warm water or milk . Add honey or sugar. Sprinkle the yeast on top and allow it to ferment until frothy.
Take the flour in a large bowl and mix all the spice powders, egg, salt and sugar.
Add the fermented yeast and pumpkin puree little by little and knead the dough. It will be a bit sticky. You can use the electric machine of you have one.
Remove the dough on a floured surface and start kneading well for 2 minutes. You can sprinkle a little flour while kneading.
Knead it well until you get a smooth texture.
Place it in a greased bowl. Cover it and leave it in a warm place to rise until double.
Remove the risen dough and deflate it to remove air pockets. Knead lightly.
Divide it into 8-10 equal portions.
Roll each portion into a ball and flatten it a little. Using a pair of scissors or a knife make 8 cuts at equal distance from each other from the edge of the ball toward the center leaving the center uncut like a flower.
Place them 2" apart from each other in a baking tray lined with butter paper and allow them to rise until double. (about 1 hour) It takes more time in winter.
Using a chopstick, pierce the center of the rolls to insert the stems. Oil the tip of the chopstick to avoid from sticking. .
Using a chopstick, pierce the center of the rolls to insert the stems. Oil the tip of the chopstick to avoid from sticking. Brush the tops with egg white or milk.
Bake at 180 C ( 350 F) for 20 - 22 minutes or until done. The time and temperature may vary a bit according to the size and type of oven.
Take them out of the oven and brush them with melted butter or ghee or honey diluted with a little water to give a shine. I used melted butter. Insert the stems (use whatever you have at home.)

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