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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.

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Pumpkin Soda Bread Rolls

Makes 12 rolls

Ingredients

6 cups (750 grams) all-purpose flour, plus more for dusting 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) pumpkin 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.

Notes

*pro tip

This recipe is easily halved if you prefer a smaller batch, and the baked rolls freeze well, too. Let them thaw in the refrigerator and then reheat in a 300°F (150°C) oven.

 

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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.

The post Pumpkin Soda Bread Rolls first appeared on Bake from Scratch.

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