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Kitchenaid Mixer Bread Recipes | Pumpkin Dinner Rolls Recipe

In this video, I'll be showing you how to make pumpkin or butternut squash scones These savory squash dinner rolls combine two classic Italian flavors: parmigiano-reggiano and thyme

Serve them as a soup side or use them as a gourmet sandwich bread For instance, with fine Italian prosciutto, crispy sage and marscapone! Here we'll be using a KitchenAid Pro 600 to simplify mixing and kneading Let's gather our ingredients! To make this recipe you will need: 250 grams of roasted pumpkin or butternut squash If using butternut squash, check out our roasting video You will also need 50 grams of grated parmigiano-reggiano, 250 grams of all-purpose flour, 50 grams of softened butter, 100 milliliters of whole milk, 10 grams of baking powder, 1 teaspoon of fine salt, black pepper to taste and freshly grated nutmeg! You will also need about a tablespoon of thyme and 1 egg for making a wash

To make the dough, add 250 grams of roasted pumpkin or butternut squash to the stand mixer bowl and mash with a fork Add to the squash 100 milliliters of whole milk and the 50 grams of room-temperature butter– cut into medium sized pieces Add the 1 teaspoon of fine salt and the 50 grams of grated parmigiano-reggiano, 10 grams of baking powder and roughly half of the 250 grams of all-purpose flour Fit the stand mixer with the paddle attachment and mix on low speed for about a minute When the dough begins to look shaggy, stop the sand mixer and replace a paddle attachment with the dough hook, If using the KitchenAid Pro 600 as we are here you may want to consider making a double batch of this bread since the KitchenAid Pro 600 works best with large quantities

This is a great time to add black pepper to taste and 1/8 to 1/4 teaspoon of nutmeg Feel free to add more if you really enjoy nutmeg And begin adding the rest of the flour about 1/4 cup at a time Increase the stand mixer to medium speed When the dough starts to form a ball, add a tablespoon of minced fresh thyme

Since we are using the KitchenAid Pro 600 with a small quantity of ingredients, we've stopped the stand mixer Just scrape the dough down from the sides When the rest of the 250 grams of flour has been added, the dough will be smooth but sticky Transfer the dough to a well-floured surface to finish kneading Knead the dough gently, adding extra flour as needed until the dough is smooth and no longer sticks to your fingers when you touch it –like this! Cover with plastic wrap or bowl and let the dough rest in the refrigerator for at least 30 minutes

These rolls are shaped like scones or biscuits After the 30 minute rest, generously flour all sides of the dough and press into a flat disk Roll the dough out to a height of a half an inch or 15 centimeters using a two or two and a half inch biscuit cutter Cut scones out of the dough

As with all biscuits and scones, plunge the biscuit cutter straight into the dough and do not twist on the way down This helps ensure even size and an even rise Dip the biscuit cutter in flour before each cut Gather any scraps and roll out to thickness and continue cutting out scones Transfer all scones to a cookie sheet covered with parchment paper or a silicon baking mat as shown here

Here we are using a Silpat Before baking, make an egg wash with one egg and a tablespoon of milk and brush a bit of egg wash on the top of each scone Bake in a preheated 400 degrees Fahrenheit or 200 degrees Celsius oven for 10 to 15 minutes Cool on a wire baking rack and serve! And buon appetito! SUBSCRIBE below for more recipes like this from Italy and beyond

Source: Youtube

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