Wonderful and easy pumpkin and Guinness soft rolls. These rolls are perfect for breakfast or as a side dish. They are vegetarian too.
Summer is nearly over and Autumn is just around the corner, therefore I thought that it is time to share my new recipe for these wonderful rolls with pumpkin and Guinness beer. This recipe was kind of an experiment as was not sure if it was going to work out. I had some leftover homemade pumpkin puree in my fridge from making a pumpkin soup and though why not use it in a baking recipe. Well, needless to say, it worked like a charm.
How to make pumpkin and Guinness soft rolls
This recipe is a fool-proof one as long as you follow the steps below. These are important information that you should read in order to get the best results:
- Check if yeast are not expired. Expired yeast will not work and you will end up with hard rolls that will not rise.
- Make sure that temperature in your house is at least 20C or warmer. The temperature will affect the raising time.
- If you want to bake rolls in the morning, you can prepare dough in the evening and store in the a fridge until you are ready to bake.
- This recipe makes 20 medium sized rolls but you can half the recipe if you wish. I always make more and freeze these beauties.
- I use a kitchen scale to weigh dough portions as it helps to achieve consistent results. One portion of dough in this case was 100g.
- Brushing an egg is optional but it creates a beautiful golden colour.
What do pumpkin and Guinness soft rolls taste like?
The addition of pumpkin puree makes the rolls very soft and pillowy. The interior is soft and the crust soft but crunchy.
The flavour of malty Guinness beer and sweet pumpkin puree is very mild and creates a nice earthy flavour. Not too overpowering. An addition of chili flakes and chives is of course optional but hey ho, go for it as it will just add an extra oomph to the mix.
How to serve pumpkin and Guinness soft rolls
The beauty of these rolls is that you can serve them for breakfast, lunch or for dinner as aside dish. They pair beautifully with any savoury fillings and are perfect to dip it in a soup.
How to store pumpkin and Guinness soft rolls
These rolls stay fresh in a room temperature for up to 3 days. You can also freeze them in a zip lock bag for up to 3 months. In order to defrost them, just take them out of the freezer and leave in a room temperature for 30- 40 minutes.
If you are looking for more rolls recipes, I can recommend you the following:
Click this link if you want to see all my recipes for rolls
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Ingredients
Instructions
-
Prepare 2 baking sheets lined with baking paper and set aside. I have used square deep baking tins.
-
In a small pot add sugar, Guinness and yeast and warm it up on a small heat. Leave it aside for 10 minutes or until you notice that the mixture is foamy.
-
In a large bowl add flour, salt, eggs, pumpkin puree and spices.
-
Add wet ingredients to the flour mixture.
-
Knead the dough for about 10 minutes.
-
After 10 min start adding cooled melted butter to the dough. It will take a while for the butter to incorporate.
-
When the butter is fully incorporated, the dough should be a little bit sticky. It is ok. Do not add more flour for now. If you add too much flour the dough will be dense and the rolls will be dense as well.
-
Transfer the dough to a big bowl, cover it with a cling film and a kitchen towel and let it sit in a room temperature until it doubles in size. It should take about 1 h and 30 minutes - up to 2 hours, depending on the temperature in your home.
-
When dough is ready, transfer it on a working space and knead for 2 minutes. This step will help to get rid of any gases.
-
Divide dough into portions. I have divided my dough into 20 portions, each was around 100g.
-
Flatten each portion and roll it, then form a ball. Place each ball on the prepared baking tins. Repeat this step with the remaining dough. I did not leave lots of space between the rolls and wanted to have fluffy edges (like in the photos). If you do not like fluffy edges and want crusty rolls leave more space between them so rolls do not stick.
-
Cover baking tins with kitchen cloth and leave it in a warm place. Rolls need about 30 min to 40 hour to double in size.
-
When you are ready to bake preheat your oven to 170C fan.
-
Brush rolls with beaten egg (optional) and bake rolls for about 20 min until golden on top.
-
When rolls are ready, take them out from the baking tin and place them on cooling rack.