Sunday, November 21, 2010

Pumpkin Rolls

These were really, really good!! Well worth the effort of making them. I mean seriously, they were really good! They were of course amazing hot, but the pumpkin flavor developed more after they cooled. Don't be intimidated by the directions. I included them all for anyone who hasn't made a cinnamon-type roll before, but if you have, then you'll know what to do without reading every word of the directions.

No-Knead Pumpkin Rolls with Brown Sugar Glaze

Makes 16-18 rolls

For the dough:
1/4 cup water
1 scant tablespoon yeast (1 package)

1 cup milk

1/2 cup butter

1/2 cup sugar

One 15-ounce can pumpkin puree
1 1/2 teaspoons kosher salt

5 1/2 cups all-purpose flour (I recommend using ONLY King Arthur Bread Flour)

For the filling:

1/2 cup butter
1 cup packed brown sugar

2 teaspoons cinnamon

1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups pecans - toasted, chopped, and divided in half (optional)

For the glaze:
1/4 cup butter

1/2 cup milk
1 cup brown sugar
pinch salt

2 1/2 cups powdered sugar

Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.
Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.

Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower.

Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.

To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands.

Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.

Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated.
About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking.

While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.

Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave.

Tuesday, November 16, 2010


I found this recipe a while ago and we've make it once or twice a week ever since. It is really good dry, in milk, with yogurt, with fruit, with cream and even uncooked! You can make it pretty healthy, which is great because my kids love it too!


4 tablespoons unsalted butter
1/2 cup white whole wheat flour (King Arthur brand)
1/2 teaspoon baking soda
1/2 cup light brown sugar
 1/2 teaspoon salt
 Large pinch of ground cinnamon (sometimes I use a lot more)
 Large pinch of freshly grated nutmeg
 2 Cups thick-cut oats
 1/2 cup pure maple syrup OR agave OR honey
 1 cup sliced almonds or pecans
    1.    Preheat the oven to 375°. Grease or butter a roasting pan or large cookie sheet. In a large bowl, mix the butter, flour, baking soda, brown sugar, salt, cinnamon and nutmeg until crumbly. Stir in remaining ingredients until it's a sticky sort of mixture; transfer to the prepared pan. Bake for 15-18 minutes, stirring occasionally, until crisp. Let cool.

**I also add wheat germ and bran flakes (the tiny shredded ones that are the same texture & size as wheat germ) and coconut. You can really add them in any amounts as long as you end up with a semi-sticky mixture at the end. You can also cook it and then pack it down when you take it out of the oven and it will dry in bigger chunks. If you feel like it's browning too much or needs to be crispier, then cook it for the 15 min. and turn the oven off, open it and leave the granola in. One last thing--pecans seem to make it cook much faster than almonds so watch out!