Thursday, November 22, 2012

Thanksgiving Brunch and Pumpkin Dinner Rolls

Pumpkin Dinner Rolls
Thanksgiving Brunch in my house has always been a quick and easy, light meal so that we have room for the big meal later, but energy for a walk before "linner" (late lunch, early dinner) which also means less cooking for the chef/s. So last night I made the Pumpkin Dinner Rolls. Based off of this recipe: which I altered to be whole wheat by substituting 1 cup whole wheat pastry flour, 3.5 cups whole wheat flour for the 5 cups of all purpose flour called for. The whole wheat flour tends to soak up liquids more easily, so I used less flour, and I also split my loaf into halves which I then split in half and then thirds so it made a total of 24 rolls instead of the halves and 15ths the original recipe called for, which made 30 smaller rolls. You could go either way, but this worked for me.

 Next time I would add some sweet potato (the orange/yam colored kind) in there as well, because it would add some natural sweetness, and it's bright orange color would make them more pumpkin like, as the originals look very cute with their orange pumpkin color. Normally I do not cook with yeast or egg, but I did with this recipe, because it was my first time changing it, and I've learned the hard way that it's best to only change ONE thing in a recipe at a time when your'e playing around with new recipes.

Thanksgiving Brunch,
Sliced in half so they're still cute pumpkin looking things, temporarily remove the nut/stem, spread each half with cream cheese (I used 1.5 tablespoons 1/3 fat cream cheese on each side) then add 1/2 a tablespoon (1.5 teaspoons) cherry preserves on each side, no nitrate happily raised turkey slices in the middle. I like to shop locally so the cherry preserves are from a local farmer, and are basically cherry and sugar. SO GOOD. Put the sliced turkey in the middle, close it like a sandwhich and for extra OCD bakers, line up the pumpkin's creases so they still match. Tastes (and looks) like Martha Stewart visited our kitchen.

Now back to the kitchen to make some butternut squash soup and orange cranberry sweet potatoes.

No comments: