Today is "World Bread Baking Day" . It is that day of the year when everyone who is interested in bread baking bakes a bread. I couldn't stay out of it. Am I a bread baker? I think I am. I have not bought a loaf of bread in the past 6 + years. I have numerous bread posts on this blog. Because of these two things alone, I can call myself a bread baker. Don't you agree with me?
One year back - Boondi Laddoo
Ingredients:
All purpose flour - 2 1/4 - 2 1/2 cups
Warm water - 1/2 cup
Oil - 3 TBSP
Pumpkin Puree - 1/4 cup (I used canned)
Salt - 1/2 tsp
Sugar - 1/4 cup
Instant yeast - 1 1/4 tsp
Spices: (optional)
Cinnamon - 1/4 tsp
Ginger - 1/8 tsp
Cloves - 1/8 tsp
Nutmeg - a pinch
All spice - a pinch
Raw sugar - 2 - 3 TBSP (optional)
To brush the rolls before baking: (optional)
Milk and oil mixed together about 2 tsp each
Method:
In a bowl, take warm water. Add sugar to it and sprinkle yeast on the top. When it gets foamy (it should if the yeast is good and the water temperature is warm within 10 minutes. If it doesn't, then the yeast is bad). Add the oil, pumpkin puree, salt, spices if using. Stir well and start adding the flour. Start with 2 1/4 cup and add more if required. Knead for about 10 minutes. Dough has to be soft, supple and not sticky at all at the end of kneading. Coat with some oil and let rise in draft free warm place for about one hour or till double in bulk. I made the dough in bread machine using dough setting.
Towards the end of rise time, preheat the oven to 350 F. Brush the rolls with some milk and oil mixture. Bake for 20 - 25 minutes or until pale golden on the top. Don't forget to rotate the baking sheets halfway.
This is awesome for snack or with coffee/tea as breakfast. Linking this to World Bread Baking Day 2011 hosted by Zorra.
Enjoy.
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Ingredients:
All purpose flour - 2 1/4 - 2 1/2 cups
Warm water - 1/2 cup
Oil - 3 TBSP
Pumpkin Puree - 1/4 cup (I used canned)
Salt - 1/2 tsp
Sugar - 1/4 cup
Instant yeast - 1 1/4 tsp
Spices: (optional)
Cinnamon - 1/4 tsp
Ginger - 1/8 tsp
Cloves - 1/8 tsp
Nutmeg - a pinch
All spice - a pinch
Raw sugar - 2 - 3 TBSP (optional)
To brush the rolls before baking: (optional)
Milk and oil mixed together about 2 tsp each
In a bowl, take warm water. Add sugar to it and sprinkle yeast on the top. When it gets foamy (it should if the yeast is good and the water temperature is warm within 10 minutes. If it doesn't, then the yeast is bad). Add the oil, pumpkin puree, salt, spices if using. Stir well and start adding the flour. Start with 2 1/4 cup and add more if required. Knead for about 10 minutes. Dough has to be soft, supple and not sticky at all at the end of kneading. Coat with some oil and let rise in draft free warm place for about one hour or till double in bulk. I made the dough in bread machine using dough setting.
Punch down the dough and divide into 2 equal parts. Line two baking sheets with parchment paper. Set aside. Keeping one piece covered, roll the first piece of dough into a circle of about 9 - 10". Lightly coat with vegetable oil spray and sprinkle raw sugar if using. With a pizza cutter or a sharp knife, divide the rolled dough into 8 wedges. Roll from the outer circle to the inner and bend it to form a crescent shape (it was hard for me to bend them since they were so small). Place on the prepared baking sheet seam side down. Repeat with all and cover and let rise for 45 minutes to an hour.
Towards the end of rise time, preheat the oven to 350 F. Brush the rolls with some milk and oil mixture. Bake for 20 - 25 minutes or until pale golden on the top. Don't forget to rotate the baking sheets halfway.
This is awesome for snack or with coffee/tea as breakfast. Linking this to World Bread Baking Day 2011 hosted by Zorra.
Enjoy.
Lovey looking rolls . Wonderfully prepared.
ReplyDeleteDeepa
Hamaree Rasoi
You are a bread baker and a fantastic one at that and I can't imagine you not posting a bread for WBD! The rolls look really inviting Champa, I should try this with home-made pumpkin puree..
ReplyDeleteDelicious rolls...
ReplyDeleteThat looks awesome Champa..I have been forever planning to make something like these..
ReplyDeleteYou are a fantastic bread baker, Champa! The rolls look very nice...
ReplyDeleteThe rolls look very delicious.. and you are of-course and amazing bread baker :-)
ReplyDeletethats lovely looking rolls..
ReplyDeleteI agree! Well done! Thank you for participating in World Bread Day 2011.
ReplyDeleteHi Champa, Your Pumpkin Spice Crescent Rolls recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/183?source=blog Congrats again!! :)
ReplyDeleteThis recipe looked great, it is in the oven right now!
ReplyDeleteIf I wanted to use egg but cut out oil, do you have a suggestion how to do that? I'm not a regular baker...
Thanks!
Chris,
ReplyDeleteIn that case, use one egg and omit oil completely. You might have to adjust the flour by adding a TBSP or two to get the correct consistency, but will work fine.
Champa, when baking APF rolls without egg, the dough has to double necessarily during the second rise right? I sometimes feel that when I let them double and bake, the dough does not puff up more during baking, remains more or less the same, but tastes just fine. Is this OK? Or does this mean that I have let them rise more than needed? Sorry about the lengthy query.. Please help!
ReplyDeleteSuma,
DeleteIt is alright if it doesn't rise too much in the oven. Some recipes make the bread rise pretty well when heat is applied in the oven. Some do not. As long as the impression test comes out correct, it is ready to bake.