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Wednesday, October 10, 2012

Pumpkin Garlic Rolls name is Lisa. I know it's been awhile. Towards the end at my old job, I was leaving the house before sunrise, working up to 11 hour days, and fighting an hour or so commute to the house. Add catching a cold to the mix, and dinner was just not happening. 

This weekend was pure bliss. I actually spent time in the kitchen trying to find ways to use the 5 cans of pumpkin that I bought on a whim. After a bit of Googling, my search ended with these rolls. I adapted the recipe slightly using a different glaze using butter instead of olive oil. I have a thing for a delicious, soft, chewy rolls with a delicious, long simmered meal and these fit the bill perfectly. Consider adding these to your spread this turkey day! 

Pumpkin Garlic Knots
Source: Handle the Heat, from (never home)maker, glaze adapted from Annie's Eats
For the rolls:
1 cup warm water
1 envelope active dry yeast
2 tablespoon honey or agave nectar
1/2 cup canned pumpkin
olive oil
1-1/2 teaspoons coarse kosher salt
3-1/2 cups unbleached bread flour 
For the glaze: 
3 tablespoons butter, melted
2 cloves garlic, minced
1/2 teaspoon dried oregano leaves

Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Whisk in the honey, 2 tablespoons olive oil, and pumpkin puree.

In a large bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients then pour in your wet ingredients.

In a mixer using a hook attachment, pour the contents of the bowl. Set mixer on medium-low and mix until ingredients are incorporated. Knead dough for approximately 6 - 8 minutes. 

Lightly oil bowl and roll dough to cover and coat both sides lightly with oil. Cover with a damp towel or plastic wrap and let rise for about 2 hours; or until nearly doubled in size. 

Preheat oven to 425 degrees F, put in a pizza stone (you may use a pan, too, but it works best with a stone), and divide the dough into two equal pieces. Place half into a freezer bag if planning to use another day. The dough can be frozen for up to three weeks.

To shape the rolls, tear off sections of dough and roll into a long shape. Tie in a know and fold the ends of the dough into the center. 

For the glaze, mix the melted butter, garlic cloves, and dried oregano and stir to combine. Using a brush or a sandwich bag, coat tops of rolls with glaze. 

Place the rolls on your stone (or on your pan) and let bake until golden brown on the tops, about 10-15 minutes depending on size of knots.

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