Saturday, September 29, 2012

ORANGE PUMPKIN CLOVERLEAFS


MAKES1 DOZEN ROLLS
  • ACTIVE TIME:40 MIN
  •  
  • START TO FINISH:4 3/4 HR
FEBRUARY 2009
Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That’s not to say the wintry blend of pumpkin and orange is overpowering; it’s actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast.
  • 3/4 stick unsalted butter, melted, divided
  • 2 teaspoons active dry yeast (from a 1/4-ounce package)
  • 1/4 cup warm milk (105–115°F)
  • 1 tablespoon mild honey or sugar
  • 2 3/4 cups all-purpose flour plus more for kneading and dusting
  • 1 1/2 teaspoons salt
  • 1/3 cup canned pure pumpkin
  • 2 large eggs, divided, plus 1 yolk
  • 1/2 teaspoon grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 tablespoon water
  • EQUIPMENT: 

    a muffin pan with 12 (1/3- to 1/2-cup) muffin cups
  • Butter muffin cups with 1 Tbsp melted butter.
  • Stir together yeast, warm milk, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
  • Mix flour, salt, pumpkin, 1 whole egg, yolk, orange zest and juice, and remaining 5 Tbsp butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.
  • Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
  • Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap).
  • Cut log into 6 equal pieces, then cut each piece into thirds. Roll each piece into a 1-inch ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Put 3 balls side by side in each of 6 muffin cups.
  • Make more rolls with remaining dough in same manner. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until dough is about 1 inch above rim of muffin cups, 1 to 1 1/2 hours.
  • Preheat oven to 375°F with rack in middle.
  • Whisk together remaining egg and water and brush on tops of rolls. (You will have leftover egg wash.)
  • Bake until golden brown, about 20 minutes. Transfer rolls to a rack and cool at least 20 minutes.
COOKS’ NOTE: Rolls are best the day they’re made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

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