pumpkin – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Sun, 23 Apr 2017 22:44:15 +0000 en-US hourly 1 Ginger Pumpkin Sweet Rolls https://theherbalbakeshoppe.com/recipe/ginger-pumpkin-sweet-rolls/ https://theherbalbakeshoppe.com/recipe/ginger-pumpkin-sweet-rolls/#respond Tue, 07 Jul 2015 22:51:35 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=547
Ginger Pumpkin Sweet RollsGinger Pumpkin Sweet Rolls
Ginger Pumpkin Sweet RollsGinger Pumpkin Sweet Rolls
Ginger and Ginger JuiceGinger and Ginger Juice
Ginger Pumpkin Sweet Rolls Before BakingGinger Pumpkin Sweet Rolls Before Baking
Ginger Pumpkin Sweet Roll Closer LookGinger Pumpkin Sweet Roll Closer Look

Soft, moist, tender with a touch of orange hue, these resemble big old-fashioned cinnamon buns but reap the benefit of pumpkin for extra nutrition and ginger for a warming autumn twist.

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Ginger Pumpkin Sweet Rolls
Soft, moist, tender with a touch of orange hue, these resemble big old-fashioned cinnamon buns but reap the benefit of pumpkin for extra nutrition and ginger for a warming autumn twist.
Servings Prep Time
12large sweet rolls 2-3hours
Cook Time
25minutes
Servings Prep Time
12large sweet rolls 2-3hours
Cook Time
25minutes
Ingredients
For rolls
  • 1cup organic pureed pumpkin
  • 1cup organic 2% milk
  • ½cup organic granulated sugarplus 1 TBS
  • ½tsp salt
  • ½tsp ginger juiceor ¼ teaspoon dried ginger
  • 2oz organic unsalted butter cut up
  • ¼cup warm water(105-115 degrees)
  • 1envelope active dry yeast(2¼ tsp)
  • 1 organic large egg
  • 1tsp vanilla extract
  • 4¼cups organic all-purpose flour, unsifted
  • additional flour for kneading
For filling
  • 2TBS organic granulated sugar
  • 1½tsp dried ginger
  • ½tsp cinnamon
  • 1oz organic unsalted butter, melted
  • ¾cup mini chocolate chips
  • ¼ cup raisins
For ginger glaze
  • 1TBS organic unsalted butter room temperature
  • ¾cup organic powdered sugar
  • ¾tsp ginger juice
  • 2TBS organic 2% milk
  • pinch of salt
Instructions
  1. Set aside a large 4 to 6 quart mixing bowl, buttered generously, for the dough to rise.
  2. Place the pureed pumpkin in a small saucepan and add the milk very gradually, stirring constantly. Stir in ½ cup of the sugar (reserve remaining 1 tablespoon). Add salt, ginger, and butter. Warm over low heat, stirring occasionally, until 105 to 115 degrees. Butter may not be completely melted, which is fine.
  3. While pumpkin mixture is heating, in a 1 cup glass measuring cup, stir the warm water with the remaining tablespoon of sugar. Sprinkle on the yeast, stir briefly with a knife, and set aside for about 10 minutes until the mixture has risen to the ¾ cup line.
  4. Beat the egg in a small bowl and then beat in vanilla.
  5. Transfer warmed pumpkin mixture to a large bowl of an electric mixer. Beat in the yeast mixture and the egg. On low speed gradually add about 3 cups (375g) of the flour. Beat on low speed for 1-2 minutes. Remove bowl from mixer and with a heavy wooden spatula gradually stir in remaining 1¼ cup (156g) flour. Dough will remain wet and sticky.
  6. Flour a large workspace for kneading dough and turn wet, sticky dough out onto surface. Because the dough will be too sticky to knead, use a dough scraper or wide metal spatula to add additional flour, incorporating by turning dough over and over until you can handle the dough. An additional ¼ to ½ cup flour may be necessary. Knead for about 5 minutes until smooth. It will likely stay a bit sticky.
  7. Place the dough into the buttered bowl, turning to coat dough on all sides with butter. Cover with plastic wrap and allow to rise in a warm, draft-free place for 1 to 1½ hours until at least doubled in size.
  8. After dough has risen, punch down in the middle with your fist, folding and pressing in the sizes to deflate it. Turn out onto a lightly floured surface, cover loosely with plastic wrap and allow to rest for 10 minutes.
  9. Meanwhile, prepare filling and prepare baking sheet. Butter a 15½ by 10½ by 1 inch jelly-roll pan.
  10. In small bowl mix dry filling ingredients, sugar, ginger, and cinnamon. Melt butter.
  11. After dough has rested, roll out with a long floured rolling pin into about an 18 inch square. If dough resists, let rest for a few minutes and continue to roll. Spread the melted butter with the palm of your hand or a pastry brush over the entire rolled out dough surface. Sprinkle the sugar, ginger, and cinnamon over the butter and then the chocolate chips and raisins.
  12. Roll up the dough like a jelly-roll using your hands and shaping as needed so that it is the same thickness throughout. Turn so that seam side is facing down. Measure 12 equal pieces and mark with toothpicks. Cut into pieces, with a sharp, heavy knife, using a sawing motion. Place the pieces cut sides down in the buttered jelly roll pan making three rows, four buns in each row. Cover loosely with a kitchen towel and allow to rise for one hour. As the buns rise, they may begin to touch each other, which is ok.
  13. Preheat oven to 375 °F. Bake on middle rack for 20 minutes, turning pan half way through baking. Buns should look lightly browned.
  14. While buns are baking, prepare glaze. In a small bowl, beat softened butter with powdered sugar, salt, and ginger until smooth. Add enough milk so that glaze is thin enough to pour over buns.
  15. Remove buns from oven and let cool for 5 minutes and then with a spoon, drip glaze lightly all over. Cool completely and pull apart.
Recipe Notes

Using organic ingredients for your baked goods makes them all the more nourishing. For this recipe, use organic butter, sugar, eggs, flour, and pumpkin if available.

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