Tuesday, November 22, 2011

Pumpkin Herb Dinner Rolls

1 T active dry yeast
3 T sugar
1 teaspoon salt
1 cup pureed pumpkin
2 T fresh rosemary, finely chopped
1 T flatleaf parsely, finely chopped
1 T chives finely chopped
3 T herb butter, melted
2 eggs
1/2 cup Greek-style yogurt
4 to 4 1/2 cups all purpose flour
coarse ground sea salt

Preparing the rolls:
Either steam a small peeled, seeded and diced winter squash and mash to make 1 cup pumpkin puree or use canned.

Sprinkle the yeast over 1/4 cup cool water in a large bowl, and let stand until the yeast dissolves, about 5 minutes.

Mix the melted butter with the chopped herbs, pumpkin puree, 1 egg, sugar, salt, egg and yogurt and mix with the yeast.

Mix 4 cups of flour into the wet mixture until well combined.

Turn out onto a floured surface and knead the dough for 20 minutes or until the dough is smooth and elastic. Continue to add the additional 1/2 cup flour (and extra if needed) until the dough is not sticky.

Divide the dough into 20 equal balls, approximately 2 ounces each.

Generously butter a 9-inch by 11-inch pan and place the dough balls into the pan with equal spacing between each roll.

Cover the pan in plastic wrap and place in the refrigerator overnight. You can skip this step, but it helps develop the flavor.

The next day, remove the pan from the refrigerator and place it in a warm place to rise for at least 2 hours, or until the dough is doubled in size.

Preheat the oven to 350 degrees F. Brush the rolls with the remaining beaten egg, and sprinkle with a generous sprinkle of coarse sea salt. Bake the rolls in the middle of the preheated oven for 25 to 30 minutes or until the rolls are golden.
Break the rolls apart from each other, and serve immediately. They are best enjoyed straight after baking, although they do freeze and defrost well also.


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