Pumpkin Rye Rolls Food

PUMPKIN ROLL

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
• With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
• Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
• Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
• With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

MOM'S PUMPKIN ROLLS

Steps:

• Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
• Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
• Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
• Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.

RYE ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.

PUMPKIN RYE YEAST BREAD

Steps:

• In a small pan,bring water to a boil, then boil the fennel and dill seeds and onion for 1 minute.
• Let cool to room temperature.
• Combine water mixture and espresso powder, coca powder, salt, butter, and yeast in a mixing bowl and let rest 5-10 minutes until it starts to get frothy.
• Beat in pumpkin using an electric mixer.
• Gradually add rye flour, wheat flour, and only 3 cups of the all-purpose flour, mixing well.
• Add enough of the remaining 1 cup of all-purpose flour to form a sticky mass that is just starting to come away from the sides of the bowl.
• Knead on a floured board 10 minutes, adding a bit more flour if needed to make a soft, pliable ball of dough.
• Place into a greased bowl, flip over once to coat top, then cover with greased plastic wrap and let rise until doubled in bulk (about 1 hour).
• Punch dough down and divide in half.
• Shape each half into loaves, then place into 2 greased loaf pans (9x5x3").
• Let rise (covered as before) in a warm place for about 1 hour (or until doubled).
• Bake in a preheated oven at 350 F for 50-55 minutes, or until they sound hollow when tapped on the bottom.
• Let cool on racks completely before slicing.

PUMPKIN CINNAMON ROLLS

Steps:

• For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
• Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
• After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
• Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
• Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
• For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
• Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
• Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
• For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
• Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
• Delicious!

KURBISKORN BROTCHEN (PUMPKIN SEED ROLLS)

Steps:

• Place the sunflower seed kernels and ½ cup pumpkin seed in a coffee grinder or food processor fitted with a chopper blade and process until seeds are about half their original size.
• Combine chopped seeds and whole flax seeds in a small bowl. Heat the ½ cup water in the microwave until steaming hot, but not boiling, and pour over the seeds. Let set for several hours or overnight, until the majority of the water has been absorbed.
• In a large warm bowl, whisk the sugar in 1 cup warm water (105 to 115 degrees) until the sugar is dissolved. Sprinkle the yeast over the sugar and water mixture and let set until the yeast is bubbly, about 5 minutes.
• Blend in ¾ cup of the rye flour, cover with a clean dry cloth, then set in a warm dry spot away from drafts, for 20 to 25 minutes, until mixture is light and spongy.
• Heat the buttermilk in the microwave on high power for 1 minute, then by 30-second intervals, stirring often, until correct temperature is reached. Careful not to overheat, as it will curdle.
• Stir down the sponge, mix in the warm buttermilk, salt, oatmeal, and soy granules.
• Stir in the remaining ¾ cup rye flour, the whole wheat flour, and finally enough of the bread flour to make a manageable dough.
• Turn dough out onto lightly floured surface and knead hard for 5 minutes. If you have a heavy-duty electric mixer with a dough hook attachment, knead at moderately low speed for 5 minutes.
• Shape the dough into a ball and place in a well oiled warm bowl, turning once to oil the top surface of the ball.
• Cover with a clean cloth and allow to rise in a warm (75 to 80 degrees) dry spot, away from drafts, until double in bulk. This will take about 1 hour.
• Punch down the dough. It should be moist and tacky.
• Turn the dough out onto a well oiled surface (a large hard plastic cutting board works well) and with well oiled hands knead the dough for about 5 minutes. Add more oil as needed both to your hands and to the board. Knead in small amounts of bread flour if the dough is too sticky to manage, but too much flour will make the rolls tough and dry.
• At end of kneading, lift the dough and sprinkle the board with ¼ cup bread flour. Flatten the dough into a large oval. Drain any remaining water from the soaked seeds and spread them over the dough.
• With well floured hands, gather up the edges of the dough into a sort of hobo bundle, and gently knead in the seeds, distributing them as evenly as possible. Use additional bread flour as needed, but keep the dough as moist as possible. This part is messy, but manageable.
• Divide dough in half. Lightly sprinkle the bread board with soy flour, then using your hands, pat each half into a 6 x 10-inch rectangle. Sprinkle the top side of the dough with soy flour, then use a sharp knife to divide each rectangle into 10 rolls.
• Scatter remaining pumpkin seeds on a dinner plate. Moisten the tops of the rolls with water, then gently press each roll into the pumpkin seeds and return them to the bread board, pushing the seeds into the dough with your hand.
• Cover the rolls with a clean towel and let rest 10 to 15 minutes, until slightly risen and puffy.
• Place a cookie sheet on which to bake the rolls, on the rack in the center position in the oven, and preheat to 400 degrees. Place an aluminum pie pan on the floor of the oven, if electric, or on the bottom rack, if gas, and preheat it as well.
• Use a spatula to transfer the rolls from the bread board to the preheated cookie sheet and bake for 20 to 30 minutes until golden brown.
• After the first 5 minutes of baking, drop 4 or 5 ice cubes into the hot pie plate and close the oven door immediately. The resulting steam will give the rolls a nice crisp exterior. Resist the urge to open the oven door during baking, or the steam will escape.

PUMPKIN ROLLS I

Steps:

• Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
• Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
• Bake at 375 degrees F (190 degrees C) for 15-20 minutes.