Gluten Free Pumpkin Dinner Rolls!
Last Thanksgiving for the club I created spectacular pumpkin buttery garlic knot dinner rolls! Those beautiful rolls inspired me to go on and create these gorgeous pumpkin shaped rolls using the same dough!
Everything is better with a little pumpkin puree (or at least in my little world!). These pumpkin rolls turned out just as fantastic-. As long as you allow the rolls to fully proof they will end up soft fluffy & chewy texture with a buttery flavor that cant be beat. Plus they have a gorgeous orangey color perfect for any fall dinner. They can be eaten on their own or would be delicious dipped into soup or as a side to any stew or served along with a Thanksgiving dinner! The pumpkin flavor is subtle- so they really can be paired with just about anything a regular dinner roll would go with.
I used Pecan Pieces cut in half - pressed into the tops of each roll to create a stem! :)
Better Batter Gluten Free Orginal Blend
This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. As a result its extremely popular. Around the holidays it tends to sell out everywhere and so they are in the process of restocking right now. Usually its available on Amazon and at Walmart. Lately I have been ordering it from the Better Batter website directly. When they sell out- they tend to restock pretty quickly. Check back within a day or two if they are sold out when you look. I buy it in bulk now (20 lbs at a time) as I cant risk running out. I use it in too many recipes that we love.
What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version.
Better Batter so kindly offered me a 30% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell30
By now you are probably used to seeing Expandex in my bread recipes- but I wanted to give a refresher on what is is for any newer members.
Expandex is simply a modified form of tapioca starch. Its non gmo and quite straight forward. Its been used for a long time primarily by the companies that are selling pre-made gluten free baked goods. Its available now for everyone on amazon. One bag will last you awhile as I only use a small amount in my recipes.
WHY do I use it? Simple. It makes everything taste super legit and no longer gluten free. If you are familiar with gluten free baking you know that typically when baked goods cool down and age they get dry and hard. (Especially bread). Something may start out perfect when its warm then taste not so appetizing when it cools down. A lot of gluten free flours cause that to happen unfortunately. Expandex stops that from happening in almost every recipe I have tried it in. The texture remains what it should be as it cools (for the most part.) Either way its a huge improvement. The second reason I like to use it is because I find it really does help baked goods expand. They tend to get taller, fluffier & even softer in some situations. It also makes dough easier to work with as it helps glue the dough together. It also helps provide structure to baked goods.
Recipe tips & tricks
Always keep a can of baking spray in your pantry. I use this to shape this dough and nearly every other bread recipe here in the club. The type of oil does not matter- that is entirely up to you.
Use the correct ingredients. PLEASE use what I have called for. This is not a flexible recipe… of course you can experiment but I don’t recommend it.
The hot box method for proofing the dough is essential especially in the winter if you live up north like I do. Otherwise the bread could take a full day to rise. The hot box method is simple- I preheat the oven while making the dough, then as soon as the dough is done I turn it off. I place the bread into the warm oven (the pan always covered with a towel) and leave the door a crack for 5-10 minutes so that its not TOO hot. Then I close it for any time between 25 minutes to an hour depending on the bread recipe. Gluten free bread needs about 50% more moisture and dries out easily. One of my favorite tricks is to also add a bowl of steaming hot water to the oven right before I close the door for the hour of slow proofing. It really makes a BIG difference. Its completely optional for this recipe to do this (I didn’t include it in the directions as these rolls will rise well either way). Its just one of my favorite general gluten free bread baking tips.
Using a stand mixer works best. If you don’t have one or cant get one a hand mixer will work in a pinch. Its important to get the dough really well mixed.
Making the dough in advance. You can totally do this. You can make the dough and place it in a TIGHTLY sealed container and stick it in the fridge for up to 48 hours. Then just follow the directions to shape and proof the dough.
Gluten Free Pumpkin Dinner Rolls
Ingredients
- 1 1/2 Tbsp Granulated Sugar (I used organic cane)
- 234 grams Pumpkin Puree (1 cup)
- 68 grams water (1/4 cup)
- 1 1/2 Tsp Fast Acting /Quick Rise Yeast
- 1 1/4 tsp Salt
- 1 Tbsp Oil (vegetable, olive oil or avocado oil)
- 1 Large Egg (Or Vegan "Just Egg")
- 340 grams Better Batter (original blend)
- 2 Tbsp Expandex (20 grams)
- 1 large egg whisked + 1 tsp water for egg wash.
- 1 Stick of Butter Melted (dairy free, vegan or regular)
- Flaky Salt
- Optional 1-2 Tbsp Fresh herbs of choice minced.
Instructions
- Preheat your oven to 300 degrees & line a 9 X 13 pan with parchment.
- Measure out the lukewarm water into a small bowl & the microwave 30-45 seconds until Luke warm. (If its any warmer than that you must allow it to cool down.) Give it a stir to make sure there are no hot spots. Stir in your yeast and sugar & set aside for 5 minutes.
- Measure out all the remaining dough ingredients into the bowl of a stand mixer. Once you see the yeast mixture has begun to bubble and froth pour it into the bowl as well. Using the paddle attachment mix the dough for 1-2 minutes starting on low working your way up to high. Scraping down the sides once or twice to make sure everything is fully mixed in.
- Using nonstick spray- spray your countertop, hands and a 1/3 cup measuring cup. Scoop the dough for 8 rolls.
- Roll each ball of dough into the smoothest ball of dough possible. I do this by throwing the dough onto the counter to get rid of creases and then gently rolling it into a ball.
- Cut 8 pieces of kitchen twine into 24-26 inch long pieces.
- Making one pumpkin roll at a time: Place the ball in the center of the twine. Cross the twine over to the center of the dough- criss crossing and twisting it. Gently wrap the twin down in the opposite direction.
- Flip the dough upside down- criss cross and twist the twine again to create another section- and flip the dough. Do a final cross cross and twist flipping the dough again- tucking the twine underneath. Flip the dough back upright (so that the end pieces of the twine are on the bottom). Press the top of the dough a gently to help make the pumpkin shape!
- Place them carefully evenly spaced on the prepared baking pan.
- Brush them liberally with egg wash & cover the pan with a layer or ceran wrap and then a kitchen towel. Turn off the oven and place the pan inside leaving the door open a crack. Set the timer for 10 minutes. After the 10 minutes close the oven door and set the timer for another 40 minutes.
- After the 30 minutes total. Remove them from the oven & preheat it to 425 degrees. Liberally brush hand of the melted butter gently onto the tops and sides of the rolls. Finish by sprinkling flaky salt on top. Let them rest of the stove covered for at least 15-20 minutes covered until the oven is fully preheated. They should proof further in size! You want them to not quite- but almost double in size.
- Bake the rolls for 15-16 minutes until the perfect golden brown color & the bread dough feels springy and cooked through to touch. Turn off the oven leaving them in for another 1-3 minutes to make sure they are fully cooked through.
- Brush them while they are still hot with the second round of melted butter (4 tbsp) & finish them by sprinkling with the fresh herbs if you wish to use any.
- Serve warm! Store any leftovers in a sealed bag or container and store at room temperature or freeze for another day.
Notes
These dinner rolls taste the very best the day they are baked! You can however make the dough 1-2 days in advance. If you do this- mix up the dough & place it into a tightly sealed container & place it in the fridge right away before it has the chance to start proofing at room temperature.
