Mmm mmm mmm.
One thing I could have lived off as a kid, bread.
I was only that one that would eat all the bread they brought out to the table, and then complain how I wasn’t hungry when my actual meal came out. That’s when a personal rule for Sarah was set by my parents: Only 1 piece of bread before eating your meal. Haha, no worries or health cares in the world. As it should be as a kid.
But this was another Thanksgiving recipe I made for our dinner a few weeks ago. Yum!
Bread is such a tough one to perfect usually. I can’t count the times I’ve tried to make bread, following an exact recipe even, for it to result in a disapointing failure. Sunken, too dense, not salty enough, tasteless, didn’t rise..you name it, I’ve had it happen to me.
But this recipe I created is so easy to do! Not much kneading needed at all, and it easily rose. Not to mention, it was delicious.
I didn’t use any “healthy flour” here, but instead just white bread flour as I knew my family would want “normal” bread, but I did still healthify it with the other ingredients used. If desired, you can feel free to sub half of the four for whole wheat (subbing all whole wheat will always result in a very dense, not fluffy bread), but again, using any whole wheat flour results in a denser bread than a typical roll. But experiment as you want!
One way I cut some calories was by using Monk Fruit in the Raw. It is an all natural sweetener derived from Monk Fruit, and measures cup for cup like sugar! It’s been so great to use in both this recipe and my others, like my healthy oreos and gingerbread pumpkin bars!
I found a pumpkin roll recipe online and knew I had to make my own. Of course, this girl never likes to just make an already found recipe 🙂
These were the perfect roll to go along with dinner: fluffy, slightly sweet, and absolutely delicious! Perfect for the upcoming holiday meals!
- 2 1/2 cups Bread Flour
- 1/4 + 2 tablespoons Low Fat Milk, very hot
- 1/2 cup + 2 tablespoons Pumpkin
- 1/4 cup Monk Fruit in the Raw (or sugar of choice)
- 2 tablespoons Brown Sugar
- 1 tablespoon Ghee (or butter)
- 1/8 cup Water, warmed
- 1 egg
- 1 teaspoon Sea Salt
- 1/2 teaspoon Cinnamon
- 1 packet Yeast
- Heat milk in small glass bowl for about 1 minute, or until it comes to a slight boil. Add in sugars, ghee, and pumpkin, and stir until all melted and combined. Transfer to large bowl.
- Warm water in a small bowl. Add 1 tsp sugar and yeast to warmed water (make sure the water is warm enough to “awaken” the yeast, but not too hot to where it kills it)
- Allow to sit until yeast mixture begins to bubble on top, about 3 minutes.
- Pour yeast mixture into pumpkin mixture, and stir. Add egg at this time
- Begin to incorporate bread flour in 1/2 cup increments, mixing to combine before adding more flour.
- Lastly add sea salt and cinnamon, and mix until combined
- Knead for about 1 more minute and then shape into a ball
- Place in large bowl and cover with saran wrap and place in a warm spot until doubled in size, about 45 minutes to 1 hour
- Preheat oven to 350 degrees F at this time
- Once doubled, punch the dough down, and roll into a rope shape
- Cut rope into 20 pieces and roll into small balls
- Place on baking sheet and cover with kitchen towel until doubled again, about 30 minutes (to avoid moisture loss)
- Place sheet into oven (make slits in side at this point if desired for a “pumpkin look” and bake until rolls are slightly browned, about 7-10 minutes.
- Optional: Place one slivered almond as a “stem” in each roll to resemble a pumpkin