I realize these rolls come a few days short of Thanksgiving, but they are so simple to make and very tasty they can be enjoyed any time. For anyone nervous about baking with yeast try this recipe out. It is the most simple technique I’ve learned (from this book) that I believe anyone can master.
I experimented with 3-4 different batches of dough before finalizing on this one. It was Thanksgiving day so the experimentation had to conclude whether I wanted it to or not.
Rustic Whole
Grain Garlic-Herb
Pumpkin Rolls
These would not be classified as ‘normal rolls’ by my brother who chose parker house rolls over whole grain rolls, but I found them delicious that day and even 3-4 days after being baked. They are quite garlicky so if garlic is not your thing I suggest reducing it down to 1/8-1/4 tsp. You can easily double, triple or even quadruple the recipe.
Rustic Whole Grain Garlic-Herb Pumpkin Rolls
Makes 6 rolls
Ingredients
- 1 cup whole wheat flour
- 1 tsp dry active yeast
- 1 tbsp vital wheat gluten
- 1/2 tsp garlic granules
- 1/2 tsp dried italian herbs
- 1/2 tsp sea salt
- 1/8 tsp nutmeg
- 1/3 cup hot water
- 1/3 cup pumpkin puree
- 1/2 tbsp maple syrup
- 1/2 tbsp olive oil
Directions
- In a large bowl whisk together all the dry ingredients (flour, yeast, wheat gluten, herbs, spices and salt). In a smaller bowl combine the water, pumpkin, maple syrup and oil. Add the liquid to the dry ingredients. Using a sturdy wood spoon or spatula stir until everything is combined and there are not patches of flour.
- Lightly cover with plastic wrap and let it sit on the counter for 2 hours. It will double in size during that time.
- You can either use the dough right away or refrigerate it for up to 3 days covered.
- On baking day flour a surface with whole grain flour and remove the dough from the bowl (with floured hands). Roll it around in the flour a couple times and form into a smooth ball. Stretch or roll the ball out into a log about 5-6 inches long. Take a knife and cut the dough into 6 even pieces. Lightly form into balls and place on a baking sheet lined with parchment paper.
- Mist with olive oil spray and cover with plastic wrap. Let the rolls rest for 60 minutes before baking (only 40 minutes if using non-refrigerated dough).
- 15 minutes before baking pre-heat your oven to 400 degrees. After the dough has rested for 60 minutes (or 40 minute with fresh dough) remove the plastic wrap and sprinkle some sea salt on top of each roll.
- Bake for 20 minutes. Allow the rolls to cool for 10-15 minutes on the baking sheet before eating.
- Store left over rolls in a sealed plastic bag or container.
