I’ve been making Pumpkin Rolls, for years – and years – and started tweaking them a few years back. They’re an old friend, but it’s fun to spice up the relationship now and again…

This year, I decided I’d make them like milk bread – cooking a bit of the flour, adding nonfat dry milk powder – and baking them in round tins and adding a butter candle. I mean… why not?!? We no longer host Thanksgiving! [Actually, our house is too small to host more than 4 others… a blessing and a curse all rolled into one.] So… if we’re not hosting, the least we can do is bring something fun to the party!

They came out great and the candle was a lot of fun – but I think it needs several wicks to properly melt enough to be all drippy and spreadable… next year…

Anyway…

Here’s the latest incarnation!

Pumpkin Rolls

  • (7g) 1 package dry yeast
  • (67g) 1/3 cup sugar
  • (180ml) 3/4 cup heavy cream
  •  (500g) 4 cups all-purpose flour
  • (375g) 3 cups bread flour
  • (24g) 3 tbsp nonfat dry milk powder
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 tsp mace
  • (5g)1 teaspoon salt
  • (170g) 1 cup cold unsalted butter
  • 2 eggs
  • 1 15 oz can pumpkin
  • egg wash made by beating 1 large egg yolk with 1 tablespoon water

Cook 1/3 cup of the flour with 1 cup water until thick. Remove from heat and mix in the heavy cream. Cool to about 100°F.

Combine 6 cups of the flour, yeast, nutmeg, salt, and the sugar and blend in the butter until the mixture resembles coarse meal. Add the eggs, the pumpkin puree, and the cooled flour/cream mixture and mix until it is combined well.

Using a dough hook, knead — adding as much of the remaining 1 cup flour as necessary — for about 10 minutes or until the dough is smooth and elastic.

Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered in a warm place for about 1 hour, or until it is doubled.

Turn the dough out onto your counter, divide it into 24 pieces, and form each piece into a ball. Place a buttered ramekin in the center of buttered 10″ round cake tins place the dough balls evenly around. Let rise, covered with a kitchen towel, in a warm place for about 45 minutes or until they are almost double in size.

Brush the rolls with the egg wash and bake them in the middle of a preheated 350° oven for 35 to 45 minutes or until they are golden brown.

Remove from pans, remove center ramekin, and let cool.

When ready to serve, place on plate with butter candle in the center.

And, we have to have that Cinnamon Butter Candle!

These were fun – and unexpectedly really good! I have to admit I had my reservations about them, but they really worked! You do need to get a food grade wick for the candles. We found a bunch on Amazon and will have more for meals to come.  These are a sweet variety, but I can see more savory variations or spicy variations…

Play with your food!

Butter Candles

  • 1 cup butter
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • healthy pinch allspice
  • a few gratings of nutmeg,
  • a pinch of salt (I use unsalted butter)

Slowly melt the butter to a creamy consistency. Add the brown sugar and spices and mix well.

Add your wick(s) to a paper cup following their instructions and fill with the melted butter, keeping the wicks straight.

Refrigerate until firm.

Place candle in the center of the rolls and enjoy!

 

I’m thinking there are a lot of things one can do with these…