These buns are based on Canadian Living's "Crusty Crown Loaf". The turmeric, cinnamon, and pumpkin provides a great twist for Thanksgiving, Halloween, a Harry Potter party, or really any celebration of Fall.
Ingredients
Pinch granulated sugar
3/4 cup warm water
2 1/2 tsp active dry yeast
3/4 cup warm milk
1/4 cup olive oil
4 1/2 cups all purpose flour (approximately)
2 tsp salt
1/2 cup pumpkin or squash purée
1 Tbsp turmeric
1 tsp cinnamon
- In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in warm milk, olive oil, and pumpkin purée. Stir in 3 3/4 cups of the flour, the salt, the turmeric, and the cinnamon, to form a shaggy, moist dough.
- Turn out onto lightly floured surface. Knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes. For into ball; place into greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1 1/2 hours.
- Grease two rimless baking sheets; set aside.
- Punch down dough. Divide into 8 pieces for large pumpkin buns or 16 pieces for small pumpkin buns. Shape each into a ball, stretching and pinching the dough underneath to smooth tops; place, seam side down, on prepared pans. Cover with a damp tea towel; let rise in warm place until not quite doubled in bulk, about 45 minutes.
- Preheat oven to 400 degree F.
- With a sharp knife (the sharper, the better) score each bun vertically 8 times, to make the bun have "ridges" like a pumpkin.
- Whisk one egg with 1 Tbsp water; Brush mixture over rolls.
- Score 8 pecans lengthwise and stick the pecan half into the pumpkin bun (to look like the stem).
- Bake in centre of 400 degree F oven until golden and rolls sound hollow when tapped on bottoms, about 20 minutes for small buns, 25 minutes for large buns. Transfer to rack; let cool.
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