These pumpkin and olive oil rolls recipe is SOOOOOO easy! and I would say that beginners or even first time bread bakers can successfully achieve this one.
Ingredients are super easy to find, nothing extravagant which is always good if you just want to get your ingredients at your every day grocery store.
So let’s start! below if the recipe in grams and also bakers math (for the more advanced)
Pumpkin Rolls and Olive Oil
Recipe & Baker’s Math
| Pumpkin and Olive Oil Rolls | Grams | Bakers % |
| All purpose flour | 550 | 100% |
| Pumpkin Puree | 300 | 55% |
| Water | 100 | 18% |
| Olive Oil | 70 | 13% |
| Salt | 11 | 2% |
| Yeast | 15 | 3% |
| Total | 1046 | 190% |
Let’s go through the ingredients list together of this pumpkin and olive oil rolls recipe…
In order to make sure that when you are reading the recipe you understand each ingredient and know if you can substitute, let me provide you with tome clarifications of each one:
All Purpose Flour
Is there a specific brand I should get for this pumpkin and olive oil rolls recipe?
No! any all purpose flour will do the work here, so go ahead and use the one you have at home or the one you can find at your grocery store.
If I don’t find or have all purpose flour, can I use bread flour?
Yes! you can absolutely use bread flour to substitute the all purpose flour in this recipe. The only thing that you need to have in mind is that Bread Flour absorbs more water, so if you feel the dough is too dry, add 5 extra grams of water to this recipe.
Can I substitute the all purpose flour for any other flour besides bread flour?
No! you can only use bread flour if you dont have or find all purpose flour. This is because any other flour doesn’t have the amount of gluten we need in order to make sure the consistency of these rolls is a good one.
Pumpkin Puree
Do I need any specific brand or type of pumpkin puree for these pumpkin and olive oil rolls?
Yes, make sure its 100% pumpkin puree. You can purchase canned pumpkin puree or even make it at home. Both will be perfect for this recipe.
Water
Do I need purified water?
No, as long as your tap water is drinkable you can use it.
What temperature does the water need to be?
The water for this recipe should be room temperature or warm.
Olive Oil
Do I need any specific olive oil?
Not at all, just use extra virgin or the one you have at home.
I don’t have olive oil can I substitute for something else?
If you don’t have olive oil, you can substitute it for the following oils: canola, coconut (melted), vegerable. Don’t use oils that have flavors as that will make your dough taste like it.
Salt
Can I use any salt for these pumpkin and olive oil rolls?
You just need to add fine salt, because otherwise it wont get mixed inside the dough. If you have pink himalayan salt, thats fine too as long as its fine.
Can I make this bread without the salt?
Unfortunately no, as salt plays an important role in gluten development. You can reduce it thought! but you need to add at least 30% of the grams the recipe calls.
Yeast
What type of yeast should I use?
There are different types of yeasts at the grocery store. Try always to stick with instant/rapid rise or also called bread yeast (click here to check out the one I am talking about). If you can’t find it and you also see Active Dry, just make sure you activate it in water as the instructions mention before you use it.
The good thing about instant/rapid rise yeast is that you can add it directly into the flour with no need to activate it in water first.
Full recipe and instructions below!
Pumpkin & Olive Oil Rolls
Equipment
- Stand mixer
- Scraper
- Digital Scale
- Parchment Paper
- Cast iron skillet 10×10 inches / or a baking pan of about the same size
Ingredients
- 550 grams All purpose flour
- 300 grams Pumpkin Puree
- 100 grams Water
- 70 grams Olive Oil
- 11 grams Fine Salt
- 15 grams Yeast Instant/Rapid Rise
- Pumpkin seeds to sprinkle on top
Instructions
- Measure all the ingredients separately
- Add all the ingredients to the bowl of your stand mixer
- Use the dough hook attachment
- Start mixing on low speed until all the ingredients have been incorporated
- Then, slowly start turning the speed up and mix until your dough has started to come together. ¨*Don't leave the mixer alone though! as it can move around and fall*
- Take the dough out of the mixer's bowl – and place it inside a greased bowl and cover. Let rest for 30 minutes
- After 30 minutes have passed, check for gluten development. Try to stretch the dough and see how elastic and extensible it is. If it easily rips, give it 30 extra minutes inside the refrigerator (to prevent the yeasts from getting activated). The photo shows a dough that needs more development.
- After your dough is developed – it should easily stretch and feel soft. Now, you can start dividing it!Turn on your digital scale and make sure its in grams. Divide into 70 gram pieces.
- Shape them round, and place them inside a greased skillet or a baking pan SEAM SIDE DOWN. Make sure you leave some space between each roll so they have space to proof/rise.
- Cover with a plastic wrap or a wet towel and let them rise until they fill up the skillet or baking pan. There is no specified time for this to happen as it will depend on your kitchen's temperature. Remember that yeasts are temperature sensitive and thrive in an 80 degrees Farenheit environment. So, if your kitchen is too cold yeasts will take longer to rise and the opposite if its too warm. You can always help them turning your oven light on and placing the cast iron skillet or baking pan inside to speed the process. *Important: yeasts die above 100F, so if your oven's light is too strong, just use it for a couple of minutes and then turn it off.
- Check the rolls every 30 minutes to see how they are rising. Once they looked doubled in size and they have filled up the pan or skilled, preheat the oven to 380F.
- Water the top of the rolls using a brush (or your fingers) in case you want to add pumpkin seeds (or any seed) to decorate. The water will make the seeds stick to the dough after baking.
- Bake at 380F for 20 minutes or until golden. Enjoy!
For more yeasted bread recipes click here!
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