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Category: Bread
Prep Time: Cook Time: Total Time:
1 cup fresh or canned pumpkin puree
2 tsp vanilla extract
1/4 cup light brown sugar
3/4 cup warm heavy cream (110 degrees)
1 package dry active yeast
4 cups bread flour, divided
1/4 cup clarified butter
1 1/2 tsp salt
1 tsp cider vinegar
1/2 tsp pumpkin pie spice
1/4 tsp freshly ground nutmeg
1 egg
Walnut Caramel Butter, recipe follows
In a small bowl, combine the pumpkin puree and vanilla extract; set aside.
In a large mixing bowl, stir together the brown sugar and warm cream until sugar is dissolved; sprinkle the yeast on top, and let mixture stand for 10 minutes. Add 2 cups flour, pumpkin puree mixture, butter, salt, vinegar, pumpkin pie spice, nutmeg, and egg to the yeast mixture.
Using an electric mixer at medium speed, beat mixture until smooth. Stir in 11/2 cups flour to form a sticky dough. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic, adding enough of the remaining flour to prevent the dough from sticking to hands. Place the dough in a large lightly greased bowl, and turn to coat. Cover with a clean kitchen towel, and let the dough rise in a warm place, free from drafts, for 1 hour, or until doubled in size.
Coat 2 (12-cup) muffin tins with cooking spray. Punch down the dough, cut into 24 equal pieces, and shape each piece into a ball. Place each ball into a well of prepared muffin tin. Cover with the kitchen towel, and let rise 30 minutes.
Preheat oven to 350. Uncover dough, and bake for 15 minutes. Cool rolls slightly on wire racks before serving. Serve warm with Walnut Caramel Butter.
Walnut Caramel Butter
1/2 cup heavy cream
2 cups plus 2 tbsp butter, cut into pieces, divided
1 tsp fleur de sel, divided
3/4 cup sugar
2 tbsp light corn syrup
2 tbsp water
2 cups chopped walnuts, toasted
In a small saucepan over medium-high heat, combine the cream, 2 1/2 tbsp butter, and 1/2 tsp fleur de sel, and bring to a boil. Once mixture boils, remove from heat, and set aside.
In a medium saucepan over high heat, combine sugar, corn syrup, and water, and stir until sugar is dissolved. Boil, gently swirling pan (do not stir), until the mixture is light golden in color. Carefully stir in cream mixture, and simmer, stirring frequently, until caramel registers 248 degrees on an instant-read thermometer, about 10 to 15 minutes. Remove from heat, and set aside for 15 minutes to cool.
In a large mixing bowl and using an electric mixer at medium-high speed, beat the remaining butter until fluffy. Gradually stir in the walnuts, remaining fleur de sel, and caramel. Butter can be kept in an airtight container up to 2 weeks.
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PUMPKIN DINNER ROLLS WITH WALNUT CARAMEL BUTTER
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Category: Bread
Prep Time: Cook Time: Total Time:
1 cup fresh or canned pumpkin puree
2 tsp vanilla extract
1/4 cup light brown sugar
3/4 cup warm heavy cream (110 degrees)
1 package dry active yeast
4 cups bread flour, divided
1/4 cup clarified butter
1 1/2 tsp salt
1 tsp cider vinegar
1/2 tsp pumpkin pie spice
1/4 tsp freshly ground nutmeg
1 egg
Walnut Caramel Butter, recipe follows
In a small bowl, combine the pumpkin puree and vanilla extract; set aside.
In a large mixing bowl, stir together the brown sugar and warm cream until sugar is dissolved; sprinkle the yeast on top, and let mixture stand for 10 minutes. Add 2 cups flour, pumpkin puree mixture, butter, salt, vinegar, pumpkin pie spice, nutmeg, and egg to the yeast mixture.
Using an electric mixer at medium speed, beat mixture until smooth. Stir in 11/2 cups flour to form a sticky dough. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic, adding enough of the remaining flour to prevent the dough from sticking to hands. Place the dough in a large lightly greased bowl, and turn to coat. Cover with a clean kitchen towel, and let the dough rise in a warm place, free from drafts, for 1 hour, or until doubled in size.
Coat 2 (12-cup) muffin tins with cooking spray. Punch down the dough, cut into 24 equal pieces, and shape each piece into a ball. Place each ball into a well of prepared muffin tin. Cover with the kitchen towel, and let rise 30 minutes.
Preheat oven to 350. Uncover dough, and bake for 15 minutes. Cool rolls slightly on wire racks before serving. Serve warm with Walnut Caramel Butter.
Walnut Caramel Butter
1/2 cup heavy cream
2 cups plus 2 tbsp butter, cut into pieces, divided
1 tsp fleur de sel, divided
3/4 cup sugar
2 tbsp light corn syrup
2 tbsp water
2 cups chopped walnuts, toasted
In a small saucepan over medium-high heat, combine the cream, 2 1/2 tbsp butter, and 1/2 tsp fleur de sel, and bring to a boil. Once mixture boils, remove from heat, and set aside.
In a medium saucepan over high heat, combine sugar, corn syrup, and water, and stir until sugar is dissolved. Boil, gently swirling pan (do not stir), until the mixture is light golden in color. Carefully stir in cream mixture, and simmer, stirring frequently, until caramel registers 248 degrees on an instant-read thermometer, about 10 to 15 minutes. Remove from heat, and set aside for 15 minutes to cool.
In a large mixing bowl and using an electric mixer at medium-high speed, beat the remaining butter until fluffy. Gradually stir in the walnuts, remaining fleur de sel, and caramel. Butter can be kept in an airtight container up to 2 weeks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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