Home made bread and rolls are one of the best comfort foods. The aroma, the first bite into that warm pillowy goodness…. oh dear, as I am writing this, I find my mouth is watering. Funny what our senses can invoke. You get the picture.
This recipe is one I have used for other dishes and rolls, but today have put a Thanksgiving day flare on it. You’re gonna love it, and so will your Guest, Trust me!
- 1/4 cup (2oz) luke warm water
- 3/4 cup (6oz) canned pumpkin or pumpkin puree
- 1 packet or 2 1/4 tsp active dry yeast
- 2 Tbls Maple Syrup
- 1 large egg, room tempreture
- 1 tsp salt
- 3 1/2 cups (17.5 oz) all purpose organic flour divided
- 3/4 Full fat plain Greek yogurt or Vegan alternative, (if using plant based, add 1 Tbls of oil)
- 2-3 larger garlic cloves if small, 4
- 1/2 cup fresh sage sprigs. (usually the whole store bought hanging clam shell)
- 1/3 cup Olive oil
- 3/4 cup Parmesan cheese or Vegan alternative (I like Violife plant based Parmesan)
Directions; Bring Pumpkin, yogurt and egg to room temp. When these are at room temp, warm the water, just above body temp. (Just so it feels barley warm when you put your finger in) Place Pumpkin, yogurt, egg, maple syrup and yeast to stand mixer bowl. Mix on low until combined. In a small separate bowl whisk together 1 cup of flour and the salt. Add this to the yeast mixture slowly. Put dough hook on and continue to add the remaining flour 1/2 cup at a time. The dough should stick to the hook and come off the sides. Knead in mixer for about 10 minutes. Transfer dough to an oiled bowl, turning once to coat. Cover and let rise in a warm location for an hour or until it is just over doubled in size.
While the dough in rising, make the filling. Using a food processor or blender combine the garlic, sage, olive oil and Parmesan cheese. Process until combined. * NOTE This may take a few scrapes with rubber spatula to complete. Once the dough has risen, it’s time to make the rolls. Preheat the oven to °350
With oiled fingers, take dough out of bowl and place on floured surface. Roll dough out into roughly a 12 x 20 inch rectangle. Spread sage and garlic pesto evenly across the top. Then cut into roughly 2″ x 6″ strips.
Grease a square 8.5x 8.5 baking dish. Roll each strip and place inside baking dish. Bake for 20 minutes at which point check to see if they are becoming to brown. If so, loosely lay a piece of foil over top and continue to bake another 10-15 minutes. Remove from oven, let cool slightly and serve.
I know you are going to LOVE this recipe. Let me know your thoughts in the comments below.
Cheers, and Let’s Get Cooking!
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