Spiced Pumpkin Pull-Apart Rolls
Inspired by techniques from King Arthur Baking.
Bright orange pull-apart rolls made with pumpkin purée, brown sugar and a little warm spice.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- 23 cm round cake tin
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 124 kcal |
| Protein | 3.5 g |
| Carbohydrate | 18.5 g |
| of which sugars | 2.6 g |
| of which free sugars | 2 g |
| Fat | 3.9 g |
| of which saturates | 2.1 g |
| Fibre | 0.9 g |
| Salt | 0.44 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 4 g instant (fast-action) dried yeast
- 25 g light brown sugar
- 60 ml whole milk lukewarm
- 30 g unsalted butter softened
- 5 g fine sea salt about ⅚ tsp
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 large egg
- 85 g pumpkin purée (canned or home-made)
- 240 g plain flour
Egg wash
- 1 large egg beaten with 1 tbsp water
- 10 g unsalted butter melted, to brush after baking
- 1
Dough. Put all the dough ingredients in a large bowl and mix, then knead 8-10 min, until soft and smooth. Pumpkin purée varies in wetness, so add a spoonful of flour if the dough is very sticky.
- 2
Rise. Cover and leave 60-75 min, until clearly puffy.
- 3
Shape. Grease the tin. Deflate the dough, divide it into 12 and roll each piece into a smooth ball. Set them in the tin, close together.
- 4
Prove. Cover and leave 1-1 1/2 h, until the balls are crowded together and very soft. Heat the oven to 180 °C (160 °C fan).
- 5
Bake. Brush with the egg wash and bake 22-26 min, laying foil loosely over the top for the last 5-10 min if they darken quickly; the centre roll reads 88-90 °C.
- 6
Finish. Brush with melted butter, leave 2 min, then turn out onto a rack.
Storage
Keep cooled rolls in an airtight bag at room temperature for up to 2 days. Rewarm at 180 °C for 5 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
