I have often been accused of wanting to put pumpkin into everything. I have to say that it’s probably true. Why not? Pumpkin is the best. It’s low in calorie, high in fiber and full of nutrients. It tastes great with cinnamon and other spices but is neutral enough to sneak into other things so those vegetable haters you might have in your family won’t even notice.

Other than the slight color difference you may not even notice the pumpkin in these rolls. The pumpkin flavor is very subtle and it keeps the bread moist and chewy. The herbs lightly scent the dough and the pumpkin seeds add a nice crunch.

With the holidays fast approaching these rolls with their delicate flavor will be a great addition to any menu plan.

Kristy

Ingredients:

  • 1 1/4 cups warm water
  • 1 tsp raw honey or coconut nectar
  • 1 packet yeast
  • 1/2 cup unrefined, cold-pressed, extra virgin coconut oil
  • 1/2 cup pumpkin puree, room temperature
  • 1/3 cup raw coconut crystals
  • 4 1/2 - 5 cups whole wheat pastry flour
  • 1/2 tsp sea salt
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 cup dry roasted shelled pumpkin seeds (or you can toast raw shelled pumpkin seeds in a dry skillet on the stove)
  • sunflower seed oil to oil a large bowl,the baking pans and to brush the tops of the rolls

Preparation:

  1. Oil a large bowl and 3 9 inch round non stick baking pans.
  2. In a large bowl combine the warm water with the honey.  Sprinkle the yeast over the water. Let sit 5 minutes.
  3. Melt the coconut oil in a small saucepan on the stove or in a small glass bowl in the microwave. Stir it into the bowl with the yeast.
  4. Stir in the pumpkin, sugar, salt, thyme, rosemary and 1 cup flour. Mix until smooth.
  5. Mix in the pumpkin seeds and 3 1/2 cups more of the flour, 1 cup of flour at a time. Mix in additional flour only if the dough is too sticky to knead.
  6. On a floured surface knead the dough until smooth and elastic, about 4-5 minutes.
  7. Place the dough into the oiled bowl and cover with a clean towel or plastic wrap.
  8. Place in a warm spot and let rise until doubled, about 2 hours.
  9. Once the dough has risen roll into 2-3 inch balls and place close together into the baking pans.
  10. Brush lightly with oil, cover and place in a warm place to rise 1 hour.
  11. Remove towel or plastic wrap and place in the oven preheated to 400 degrees.
  12. Bake 15 minutes or until lightly browned.
  13. Remove from the oven and let cool 5 minutes or so before removing from the pan.
  14. Serve warm.

Nutritional Info:

Makes 24 rolls.

Serving size 1 roll.

Nutrients per serving:  Calories: 102, Cal. from Fat: 63, Total Fat: 7g, Sat. Fat: 4g, Carbs: 7.6g, Fiber: 1g, Sugars: 2g, Protein: 2g, Sodium: 66mg, Chol: 0mg

Notes:

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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2 Comments

 
  1. Berry says:

    When do you add the tyme and rosemary?

    • Kristy says:

      Sorry Berry, we proof read the recipes several times and still sometimes miss things. The herbs go in at the same time as the 1st cup of flour. Thanks for helping us correct the recipe. Kristy

 
 

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