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thanksgiving inspiration + garlic pumpkin rolls

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Did you know that Thanksgiving is less than 2 weeks away? Yeah… I didn’t realize it until I looked at a calendar yesterday. Yikes!

It’s a good thing I started testing my roll recipe for this year over the weekend. I love that I’m put on roll duty. There’s something so fun for me to work out a new recipe each year.

Last year I rolled with rustic garlic-herb pumpkin rolls.

This year I’m not straying too far from my garlic pumpkin love and, you guessed it, making garlic pumpkin rolls!

These are simpler and tastier from last years variety. Since my mom tested them yesterday and told me she’d like them without the garlic, I’ll probably top one batch with garlic and the other with rosemary and sea salt.

Then I’ll proceed to eat a lot of both because I’m a bread loving girl.

What are you contributing to the thanksgiving table this year?

Here are a few of my favorites.

Cranberry sauce

I can’t even count how many years I’ve been making this recipe. It’s a winner!

Brussel sprouts with pomegranates and bacon

Rosemary roasted yams

Rustic whole grain garlic-herb pumpkin rolls

Now onto today’s star!

Garlic Pumpkin Rolls
Adapted from pumpkin garlic knots

Makes 12 rolls

Ingredients

  • 1 cup warm water
  • 1 tbsp dry active yeast
  • 2 tbsp maple syrup
  • 1/2 cup canned pumpkin
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 3 1/2 cups whole wheat flour
  • 1/4 cup vital wheat gluten

Directions

  1. Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy — about 10 minutes. Then add your maple syrup, olive oil, and pumpkin — whisk until smooth.
  2. Whisk together the flour, salt and vital wheat gluten in a large bowl. With you fist, make an impression in the center — a “bowl” that’s big enough to pour your wet ingredients into. Then pour in your wet ingredients.
  3. Start pulling everything together with a spatula. When you can no longer mix, use your hands to start kneading the dough. Keep kneading — and adding more flour as necessary — until you have a ball that’s elastic, but not sticky.
  4. Lightly oil another large bowl and put your dough ball inside it — flipping over once to coat both sides (again — lightly) with oil. Cover with a damp towel or plastic wrap and let rise for 2 hours. Once the dough has risen, preheat your oven to 425 degrees F.   Coat a large glass casserole dish with olive oil spray.
  5. To make your rolls, break the dough into 12 even pieces.  Place all the rolls in the pan.  Mix together your olive oil + garlic and spread on top of the rolls.
  6. Bake until golden brown on the tops, about 15-18 minutes.

They work great with Nichole’s French Dip stuffed inside them… guess they’re an anytime roll now!

Heather

PS: check out Lindsay’s List for a great resistance band workout. You’ll find yours truly demonstrating the lawnmower for Tuesday trainer. And yes I totally like to workout in my jeans + scarf… don’t you?

Go check it!

lindsayslist.co-tuesday_trainer

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