This recipe for Pumpkin Knotted Rolls was chosen by Phyl of the Artisan Bread Bakers Group. I did make a change to the recipe--I used water instead of milk.
"Dough gone wild!" I left the house to do something, and came back about an hour after I should have. This dough really rose:
Different shapes, different toppings:
The next pan contains round rolls, shaped like a mini boule, and single braid rolls:
More bird rolls, so I can practice. Each roll is 3 ounces of dough.
The finished products:
I put cinnamon and sugar on top of the egg wash for the birds on the left. The rest had sesame seeds and/or pumpkin seeds. We will have quite a taste testing!
We had a roll that was topped with sesame and pumpkin seeds for dinner. It had a nice texture and crumb:
The rolls were slightly sweet, but still very good with our creamy mushroom-dill soup.
We can't wait to try the sweet bird rolls!
Thanks for stopping by. I hope you will leave a comment. What are your favorite fall rolls?