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Pumpkin Pull-Aparts (Bread Machine)

by Judith Fertig

Pumpkin Pull-Aparts (Bread Machine)

Makes 9 rolls

These warm golden rolls will be the highlight of a breakfast table, but they’re delicious any time of the day. Plus, they provide a boost of beta carotene and vitamin A!

Tips: You could also use cooked and puréed pumpkin, squash or sweet potatoes in place of the canned pumpkin purée. If your dough does not form a ball during the first few minutes of kneading, do one of two things: if the dough looks dry and crumbly, add 1 tbsp (15 mL) water at 1-minute intervals until the dough forms a ball; if the dough looks wet, add 1 tbsp (15 mL) all-purpose flour at 1-minute intervals until the dough forms a ball.

 

13 cup     granulated sugar      75 mL

12 tsp      salt                             2 mL

1              large egg, beaten        1

23 cup     canned pumpkin purée (not pie filling)   150 mL

13 cup     lukewarm buttermilk (see tip)                   75 mL

2 tbsp       unsalted butter, softened                         30 mL

223 cups  all-purpose flour        650 mL

2 tsp          instant or bread machine yeast               10 mL

Filling

12 cup      pumpkin or apple butter                          125 mL

Topping

2 tbsp        Cinnamon Sugar         60 mL

1. Add sugar, salt, egg, pumpkin, buttermilk and butter to the bread pan. Spoon flour on top of liquid. Add yeast.

2. Select the Dough cycle and press Start.

3. When the cycle is finished, transfer to a floured surface and punch down gently. Lightly dust with flour and roll out into a 12- by 10-inch (30 by 25 cm) rectangle, with a long side closest to you.

4. Filling: Spread pumpkin butter over dough, leaving a
12-inch (1 cm) perimeter along both long sides. Lightly brush the long edge farthest from you with water. Starting with the opposite long side, roll dough into a tight cylinder and pinch seam to seal. Using dental floss or a sharp knife, cut cylinder into 9 slices.

5. Topping: Dip both spiral sides of rolls in cinnamon sugar. Place spiral side up in prepared pan. Cover with plastic wrap and let rise in a warm, draft-free place for 30 minutes. Set remaining cinnamon sugar aside. Meanwhile, preheat oven to 350°F (180°C).

6. Remove plastic wrap and sprinkle reserved cinnamon sugar over rolls. Bake for about 30 minutes or until risen and lightly browned and an instant-read thermometer inserted in the center of a roll registers 190°F (90°C). Let cool in pan on a wire rack for 15 minutes. Serve warm.

Equipment

Bread machine with a 112-lb (750 kg) capacity

Rolling pin

9-inch (23 cm) square metal baking pan, greased

 

Find more recipes like this in The Artisan Bread Machine by Judith Fertig

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