Pumpkin Sandwich Rolls

I love autumn!  It is not the weather change: it is that I can put pumpkin into everything!  This afternoon I realized that we are out of bread for school lunches, so I decided to try making some rolls but with some pumpkin puree added.  My daughter declared that the rolls are, “DELICIOUS!” so they are Picky-Kiddo Approved™.

pumpkin-loaves

Pumpkin sandwich rolls, in mini-loaf form, cooling.

Pumpkin Sandwich Rolls
Serves 8
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Prep Time
2 hr
Cook Time
15 min
Total Time
2 hr 15 min
Prep Time
2 hr
Cook Time
15 min
Total Time
2 hr 15 min
156 calories
33 g
0 g
1 g
5 g
0 g
76 g
298 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
76g
Servings
8
Amount Per Serving
Calories 156
Calories from Fat 4
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 298mg
12%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
9%
Sugars 1g
Protein 5g
Vitamin A
24%
Vitamin C
1%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups white whole wheat flour
  2. 1 cup all purpose flour
  3. 1/4 cup pumpkin puree
  4. 2 tbsp. agave nectar
  5. 1 tsp. sea salt
  6. 2 1/4 tsp. active dry yeast
  7. 3/4 cup warm water
  8. 2 tbsp. Earth Balance, room temperature
  9. 1 egg replacer
Instructions
  1. In a small bowl mix 2 1/4 tsp of Active Dry Yeast with 1/4 cup of very warm water (between 110 and 115° F). Stir and let dissolve. Add the agave nectar and stir. Let it sit for a good 5-10 minutes.
  2. In a stand mixer or by hand, add 1 and 1/4 cups of sifted flour, salt, and yeast mixture. Mix briefly. Add the remaining warm water (3/4 cup), Earth balance, pumpkin puree, and egg replacer and mix until smooth. Slowly add in the rest of the sifted flour and mix until smooth.
  3. Cover dough and let rise in a warm place for 1 hour.
  4. Grease a cookie sheet and set aside. After 1 hour, remove the dough from the bowl and knead with hands for a few minutes. Divide the dough into 8 balls with hands and place the balls onto the cookie sheet.
  5. Cover the cookie sheet with a towel and let the dough rest for another 30-45 minutes.
  6. Preheat the oven to 400°F. Lightly baste the rolls with plain rice or almond milk (optional). Place the cookie sheet on the middle over rack and bake the rolls for 15-18 minutes until golden and fluffy.
  7. Transfer to a cooling rack and allow to cool thoroughly.
beta
calories
156
fat
1g
protein
5g
carbs
33g
more
Fort Poppin http://fortpoppin.com/

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Comments: 2

  1. Johnny November 2, 2013 at 8:31 AM Reply

    do you have a twitter that i can follow

    • Laine November 4, 2013 at 1:16 PM Reply

      No, I don’t have a Twitter (yet).

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