Savory Pumpkin Yeast Bread (& Rolls)
Total time
- ⅔ cup warm milk
- ½ cup warm water
- 2 tablespoons active dry yeast
- 2 eggs, beaten
- 1½ cups puréed pumpkin, (canned works great)
- 2 tablespoons vegetable oil
- ¼ cup brown sugar
- 2 tablespoons salt
- 7 - 8 cups all purpose flour
- 1 tablespoons kosher salt
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon poppy seeds
- 1 teaspoon sunflower seeds
- 2 tablespoons roasted pumpkin seeds
- butter if desired
- In your stand mixer bowl, stir yeast into water to soften.
- Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, 2 teaspoons of salt then beat beat on medium high for 2 minutes.
- Slowly add 2½ cups flour to mixture until dough is stiff enough to knead.
- Place dough on a floured surface and knead dough until smooth and elastic, adding flour as needed.
- Place dough into oiled bowl - lightly rub to coat the dough.
- Cover with a towel and let rise until doubled (approx hour).
- After the first proofing, turn dough out onto oiled surface.
- Divide dough as needed (2 large loaves, 1 large loaf + 12 muffins, etc…)
- Shape dough and place into oiled pans.
- Cover with a towel and set aside to proof.
- After 30 minutes, sprinkle kosher salt, rosemary, poppy seeds, sunflower seeds and pumpkin seeds on top of the loaves.
- Cover with towel and allow to rise an additional 30 minutes.
- Bake in an 375 degree oven. Large loaves will need 30 minutes, smaller loaves and rolls will need about 20 minutes.
- Immediately remove from pans to wire rack to cool
Recipe by I Heart Kitchen at https://www.iheartkitchen.com/savory-pumpkin-yeast-bread-rolls/
3.2.2124