Photo:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 09/18/2013
It's been nice and warm for this fall. Today is almost 80F. For October, that's pretty amazing! It's pumpkin season! I added some pumpkin puree to these dinner rolls and they turned out pretty good for lean dough.
Pumpkin Dinner Rolls (KitchenAid Professional 600 standmixer製作,無standmixer,也可以像我以前手做麵包揉麵方式製作,差別不大)
材料及作法:(12 Rolls)(1 cup=1杯=250ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)
- 2 cups unbleached bread flour
- 1+1/2 cups unbleached all-purpose flour ( I used 30% white whole wheat blend)
- 1 cup pumpkin + 1/2 cup water (Place in a blender to make pumpkin puree)
- 2 tbsp of grapeseed oil
A.將以上幾項,放在KA standmixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.
- 1/2 cup warm water
- 2 tbsp brown sugar
- 1+1/4 tsp salt
- 1 tsp active dry yeast(一般商用乾燥酵母,非速酵/麵包機酵母)
Mix all the ingredients from B and stir until all dissolves. With the ingredients from A in the mixing bowl, turn on the stand mixer and set the speed to 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 5 minutes. It's a sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Transfer it into a greased bowl and cover with a lid or plasstic wrap, then place the bowl in a warm oven with a pan of hot water underneath for fermentation.
Let the dough rise until double/triple in size. Take the dough out and divide it into 12 pieces. Shape each piece into to a ball. Place one in each muffin cup of a greased 12 cup muffin pan.
Put the muffin pan with the dough in a warm oven with hot water underneath for fermentation. Let rise until double in size.
Preheat the oven to 350F, and bake for 20 minutes.
- Depends on what kind of oven you have, you might need more or less baking time.