Friday, September 23, 2016

Pumpkin Dinner Rolls with Rosemary and Sea Salt Makes Great Slider Buns Bread Machine Easy

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 OH BOY ... Dinner Rolls made easy in a Bread Machine...

But not just any dinner rolls, these are AMAZING!  hints of fall in the air when you bake these with the aroma of a Pumpkin Pie.  Soft and moist with so many extra flavors.  Herbal Rosemary, Savory Sea Salt and of course the Pumpkin.

These are hands down, my very favorite dinner roll of all time.

And they are all made easy in a bread machine.  I probably spent a total of 10 minutes (maybe 15) HANDS ON cooking time.  The rest, the bread machine does all of the hard work.  Mixing, first rise, kneading.  The dough comes out ready to cut into 30 roll shapes, allow a second rise and ready to bake,

Just that easy.

And an incredible payoff that will make any meal memorable.

AND BTW, they make amazing Slider Buns too!


 OK... Here's what I did...

Pumpkin Dinner Rolls
With Rosemary Sea Salt
Bread Machine EASY

  • 3/4 Cup Luke Warm Water Milk
  • 2 Packages Instant Bread machine Yeast
  • 1 tsp Sugar
  • Additional 1/2 Cup Sugar
  • 2 Eggs, slightly beaten
  • Pinch Salt
  • 6 TBS Butter, Melted
  • 3 TBS Rosemary, chopped
  • 1 Cup Canned Pumkin Pie Mix
  • 4-1/2 Cups Flour
    1 Large Egg, whipped  for an egg wash.
  • 2 TBS Coarse Grind Sea Salt
    2 TBS Fresh Rosemary Chopped 
Cooking Directions
  1. First, Mix the warm (not too hot) Milk with the sugar and yeast.  Allow to sit for 5 minutes, you will see the yeast start to bloom.
  2. Next, In the bowl of the bread machine, add all of the ingredients in the order listed (Except the last three "Garnish" Ingredients)..
  3. Set your machine to the "DOUGH" setting and allow the machine to do all of the mixing, kneading and rising. About an hour and a half total.
  4. When the machine is done, Pull the dough from the bowl. Form into the size of a ball. Cut this ball in half, creating 2 pieces. Take one of the pieces, form into a smaller ball and cut those in half, forming 4 pieces. Form those four pieces into balls and then cut each of those into FOUR pieces each, making a total of 16 pieces.  Repeat with second half to form a total of 32  pieces  Form each of those 32  into balls.  Gently press each ball to form a flat biscuit shape.
  5. After the hour, brush each roll with the egg wash.
  6. Preheat oven to 375 degrees.
  7. Spray two  9X13 Casserole pans with non-stick spray.arrange 16 balls in each dish.
  8. Allow a second rise, cover each pan with a tea towel and set in a warm place (I just set on top of the preheating oven).  All this rise for 1 hour, until the dough doubles in size.
  9. Do an egg wash (1 Egg, whisked then brushed over the top of the rolls). Then sprinkle a bit of Extra Course (Large Granular pieces of) Sea Salt and an equal amount of Chopped Rosemary on each ball.
  10. Bake uncovered for 20 minutes.  Allow to cool in the pan for 5 minutes.  Remove from pan, separate and store in a sealed container 
  11. Serve Warm to room temperature and ENJOY!

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