Pumpkin Soda Bread Rolls
Pepitas, a type of shelled pumpkin seed, are sprinkled on top for an added layer of texture as well as to complement the pumpkin with their slightly sweet and subtle nutty flavor.
Pumpkin Soda Bread Rolls
Makes 12 rolls
Ingredients
6 cups (750 grams) all-purpose flour, plus more for dusting⅓ cup (66 grams) granulated sugar2 teaspoons (10 grams) baking soda2 teaspoons (6 grams) kosher salt½ cup (65 grams) roasted salted pepitas, plus more for sprinkling½ cup (50 grams) old-fashioned oats, plus more for sprinkling1 (15-ounce) can (425 grams) pumpkin1¼ cups (300 grams) whole buttermilk¼ cup (57 grams) unsalted butter, melted Smoky Mascarpone Spread (recipe follows)
Instructions
Preheat oven to 375°F (190°C). Line rimmed baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar, baking soda, and salt; stir in pepitas and oats.
In a medium bowl, whisk together pumpkin, buttermilk, and melted butter. Stir pumpkin mixture into flour mixture until a shaggy dough forms. Gently knead dough in bowl just until it comes together.
Turn out dough onto a lightly floured surface. Divide into 12 portions (about 140 grams each). Roll each portion into a ball, and place at least 1½ inches apart on prepared pans. Using a sharp knife, deeply score top of each roll with a “X.” Sprinkle pepitas and oats on top, gently pressing to adhere.
Bake until rolls are golden brown and an instant-read thermometer inserted in center registers at least 205°F (96°C), 20 to 25 minutes. Let cool on pans for 5 to 10 minutes. Serve warm with Smoky Mascarpone Spread. Store in an airtight container for up to 3 days.
Smoky Mascarpone Spread
Makes 1 cup
Ingredients
1 (8-ounce) package (226 grams) mascarpone cheese*, room temperature1 tablespoon (14 grams) olive oil½ teaspoon (1.5 grams) kosher salt½ teaspoon (1 gram) ground black pepper½ teaspoon (1 gram) smoked paprika¼ teaspoon ground red pepper
Instructions
In a small bowl, stir together all ingredients until smooth. Refrigerate in an airtight container for up to 1 week.
Notes
*We used BelGioioso® Mascarpone Cheese.
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