Pumpkin Spice Sweet Rolls

Cinnamon rolls are a favorite treat and these sweet rolls with pumpkin in both the dough and the filling are a welcome change from the traditional rolls.

Pumpkin Spice Sweet Rolls

Recipe by Micha @ Cookin’ Mimi adapted from Six Sisters’ Stuff

Ingredients

For the dough:

• 1/4 cup warm water
• 2 1/2 teaspoons yeast
• 1 teaspoon sugar
• 1/2 cup milk
• 2 eggs
• 1 cup pumpkin puree
• 1/3 cup butter, melted
• 3/4 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1/2 cup white sugar
• 5-6 cups flour

For the filling:

• 1/2 cup pumpkin puree
• 1/2 cup softened butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 2 Tablespoons pumpkin pie spice

For the icing:

• 2 cups powdered sugar
• 2 Tablespoons softened butter
• 1/2 teaspoon vanilla
• 1 Tablespoon milk

Cooking Directions

For the dough:

1. In a medium bowl mix together the warm water, yeast, and 1 teaspoon sugar. Stir to combine and let sit for 10-15 minutes or until mixture is foamy.
2. In the bowl of a stand mixer fitted with a flat beater stir together the milk, eggs, pumpkin, butter, 1/2 cup sugar, salt and the 3/4 teaspoon pumpkin pie spice. Mix until well blended. If you don’t have a stand mixer you can do this with a hand mixer or a spoon.
3. Add 4 cups of the flour and the yeast mixture. Stir until combined.
4. Switch to the dough hook and knead for 5 minutes. Add in the additional 1-2 cups of flour 1/2 cup at a time until the mixture starts to clean the sides of the bowl. You want a soft dough but not an overly sticky one. If you’re doing this by hand flour a clean surface, turn the dough out and sprinkle with flour. Knead by hand for 8-10 minutes or until you have a soft dough. Form into a ball
5. Place the ball of dough into a greased bowl. Flip to make sure that all sides have been greased. Cover with sprayed plastic wrap or a damp tea towel.
6. Set in a warm draft free place and let rise for 1 hour or until the dough has double in size.

For the filling:

1. Beat together the softened butter and 1/2 cup pumpkin until smooth. Set aside.
2. In another bowl mix together the brown and white sugars, and 2 Tablespoons pumpkin pie spice.

Assembling and baking the rolls:

1. When dough is ready roll out on a floured surface. You’ll want 16 by 21 inch rectangle. You don’t have to be precise.
2. Spread the pumpkin/butter mixture over the dough and sprinkle with the sugar and spice mixture.
3. Roll up tightly starting with a long edge, pinching the edge to seal.
4. Cut the jagged edges off and then slice into 12 rolls.
5. Place into a greased 9 by 13 inch pan or 2 8 inch cake pans.
6. Cover with sprayed plastic and let rise for 30 minutes.
7. While rolls are rising preheat oven to 400 degrees.
8. When the rolls are almost doubled bake for 15-20 minutes or until golden brown.

For the icing:

1. In a medium bowl mix together the powdered sugar, 2 Tablespoons softened butter, vanilla, and enough milk to achieve the desired consistency. Spread over warm rolls.

 

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Cheddar and Green Chile Cornbread

 

This is not a traditional Southern cornbread. The ratio of flour to cornmeal makes the texture of the cornbread a bit more cake like and the cheese and green chiles add a nice punch of flavor. This would be an excellent accompaniment to many soups.

 

Cheddar and Green Chile Cornbread

 

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 1/4 cups all purpose flour
• 3/4 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg, beaten
• 4 ounce can chopped green chiles
• 1/2 to 3/4 cup shredded sharp cheddar cheese.

Cooking Directions

1. Preheat oven to 400 degrees. Grease a 9 inch pan.
2. In a medium bowl whisk together the dry ingredients.
3. Add in the rest of the ingredients and stir until moistened.
4. Pour into prepared pan and bake 20-25 minutes or until golden and a tester comes out with fine crumbs.
5. Refrigerate leftovers.

You may also like:

• Garlic and Herb Butter Dip Biscuits
• Southern Style Cornbread
• Flour Tortillas

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Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

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Garlic and Herb Butter Dip Biscuits

Piping hot breads and rolls are one of my favorite parts of dinner time. Doesn’t matter if it’s traditional buttermilk biscuits, cornbread, yeast rolls, or a loaf of French bread from the grocery store it makes a basic meal seem even more special.

These aren’t the usual biscuits. No kneading or rolling involved. You just mix up the batter and pour it over melted garlic and herb butter and bake until golden and amazing.

Garlic and Herb Butter Dip Biscuits

Recipe by Micha @ Cookin’ Mimi adapted from The Country Cook

Ingredients

• 1/2 cup unsalted butter
• 1/4 to 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley
• 2 1/2 cups all purpose flour
• 1 Tablespoon sugar
• 4 teaspoons baking powder
• 2 teaspoons Kosher salt
• 1 3/4 cup buttermilk

Cooking Directions

1. Heat oven to 450 degrees.
2. Spray an 8 by 8 baking dish with no stick spray.
3. Melt the butter and mix with the garlic powder and dried parsley.
4. Pour garlic butter into sprayed baking dish.
5. Whisk together the flour, sugar, baking powder, and salt.
6. Stir in the buttermilk until combined. The batter will be thick.
7. Place batter in baking dish on top of the garlic butter.
8. Pat out to fit the pan.
9. Take a knife and score into 9 squares.
10. Bake in a preheated 450 degree oven for 20-25 minutes or until golden and cooked through.

You might also like:

• Buttermilk Biscuits
• Mexican Cornbread
• Fluffy Yeast Rolls

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Skillet Soft Wrap Bread

This delectable bread is a cross between flour tortillas and pitas. It’s fairly simple to throw together and doesn’t take four or five hours like some yeast breads can.

I’ll be bringing you the first recipe I made using these in the next couple of weeks. It turned out great and I foresee many more wraps in my future.

 

 

Skillet Soft Wrap Bread

 

 

Recipe by Micha @ Cookin’ Mimi adapted from Mel’s Kitchen Cafe

Ingredients

• 2 cups white wheat flour
• 1 to 1 1/4 cups all purpose flour
• 1 1/2 cups boiling water
• 1/2 cup instant potato flakes
• 1 1/4 teaspoon Kosher salt
• 2 Tablespoons olive oil
• 1 teaspoon instant yeast. This is also known as rapid rise or bread machine yeast

Cooking Directions

1. In a large bowl mix together the 2 cups of whole wheat flour and the boiling water. Cover loosely and set aside for 30 minutes.
2. Whisk 1 cup of the all purpose flour, potato flakes, salt, olive oil and salt together.
3. Add the whisked mixture into the whole wheat flour and water mixture.
4. Knead together until a soft slightly sticky ball is formed. Add the remaining flour 1 Tablespoon at a time if needed. I did this by hand and it took around 5 minutes. It will look a little weird at this point.
5. Place the dough in a lightly oiled bowl, cover the ball to coat and cover with plastic wrap. Let rest for 1 hour. The dough should be slightly puffed but not doubled in size.
6. Divide into 8 small balls, cover and let rest for 20 minutes.
7. Roll into 7 inch rounds and cook for 2 to 3 minutes per side in a dry skillet over medium heat.
8. The bread is done when it has puffed up and has golden spots on the surface.
9. Stack on wire rack. You can serve immediately or let cool and store in a zip top bag.

 

Want more bread recipes?

• Flour Tortillas
• Amazingly Easy Yeast Rolls
• Chewy French or Italian Bread

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Chewy French or Italian Bread

I am a sucker for bread. My favorite part of the grocery store is the coffee and bread aisle.  I get the yeast smell of the hundred plus loaves of bread mingled with the scent of freshly ground coffee.

I am no stranger to the loaves of bread strategically placed in warming boxes at the entrances of the store and this bread is very much like those temptations. I have tried numerous  bread recipes over the years hoping to recreate the deliciousness at home and this one is the winner.

Don’t let the long prep time or instructions  list throw you off. Most of the time is hands off. Once the mixer has done its work you just knead the ball of dough by hands a couple of times every ten to fifteen minutes.  The extra tiny bit of work is worth it, I promise.

Chewy French or Italian Bread

Recipe by Micha @ Cookin’ Mimi adapted from Eat Cake for Dinner

Soft grocery store bakery French or Italian style bread.

Prep time: 2 hours

Cook time: 30 minutes

Total time: 2 hours and 30 minutes

Yield: 2 large or 4 small loaves

Ingredients

• 1 1/2 Tablespoon or 4 1/2 teaspoons yeast
• 1/2 cup warm water
• 1 1/2 Tablespoon or 4 1/2 teaspoons sugar
• 2 cups water
• 1 1/2 Tablespoon or 4 1/2 teaspoons oil. I used olive oil but vegetable will work
• 2 1/4 teaspoon salt
• 3 cups all purpose flour
• 3 cups bread flour
• 1 egg beaten with 1 Tablespoon water
• Additional all purpose flour if needed and for dusting
• cornmeal for dusting the baking sheets if desired

Cooking Directions

In a large bowl mix together yeast, 1/2 cup water and the sugar. Let it proof for 10-15 minutes it should increase in volume quite a bit and be very foamy.

In the bowl of a stand mixer stir together the 2 cups water, oil, salt, and 3 cups all purpose flour. Add in the yeast mixture and stir well. Add the 3 cups bread flour and mix well.

Knead using the dough hook for about five minutes. You might need to add a bit of additional flour. It was raining when I made this and with the six cups of flour it was more like cake batter. Add very small amounts of flour if needed until you can roll a small bit of dough into a ball. You want the dough to be sticky and soft but not wet and batter like.

Generously flour your counter or a cookie sheet for easier clean up and scrape the dough on to it. Knead with your hands 3 or 4 times and shape dough into a ball. Cover with plastic wrap and let it rest for 10 minutes then knead and shape again. Repeat the kneading and shaping 3-4 times. After the final kneading and shaping divide dough in half for 2 large loaves or fourths for smaller loaves.

Roll each into a rectangle and roll up jelly roll style pinching to seal. Place seam side down on a lightly greased cookie sheet. I like to put a little cornmeal where the loaf is going to sit. Be careful not to overdo it because cornmeal burns easily and it smells awful when it does.

Turn oven to 425 degrees. Brush the loaves with the egg wash and make 3 to 4 slits across the top of the dough. Cover with plastic wrap and let rise until doubled which will take 30-45 minutes.

Bake at 425 for 10 minutes then at 375 for 18-20 minutes.

Notes: I used half bread flour because I was running low on all purpose but you can use all purpose flour for the full amount.

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