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–+ servings

Pumpkin & Olive Oil Rolls

Vituperio
These fall pumpkin and olive oil rolls are super easy! Ideally for beginners who are starting on bread baking. They are super moist, fluffy and stay fresh for a couple of days.
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Servings 14 Rolls

Equipment

  • Stand mixer
  • Scraper
  • Digital Scale
  • Parchment Paper
  • Cast iron skillet 10x10 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*
    pumpkin and olive oil rolls dough
  • Take the dough out of the mixer's bowl - and place it inside a greased bowl and cover. Let rest for 30 minutes
    pumpkin and olive oil rolls dough
  • 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.
    pumpkin and olive oil rolls dough
  • 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.
    yeasted pumpkin rolls in a skillet
  • 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.
    Proofing yeasted pumpkin rolls
  • 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.
    Yeasted pumpkin rolls
  • Bake at 380F for 20 minutes or until golden. Enjoy!
    Baked yeasted pumpkin rolls
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!