Herbed Pumpkin Roll

I'm back! Thank you, for all the Chinese New Year wishes! I hope that my Chinese friends had a great festive Chinese New Year with your families and friends. Chinese New Year is not over yet, we still have another 9 days more to go to Chap Goh Mei! But it will be back to daily routine for us when school starts on Monday, yeah, the kids are grumbling! Me, I'm smiling! Hahaha!  :o)

I'm sharing today, a herbed pumpkin roll which I've made a few weeks ago.

Clearing my pantry : from the freezer, pumpkin puree. I am slowly clearing my freezer, I have bookmarked many recipes which I intended to try, to use up all that frozen egg whites "hibernating" in my freezer, some frozen berries and pumpkin puree too.

There are quite a number of recipes using pumpkin puree which I've bookmarked, and since I wanted some buns or rolls for our sandwich at lunchtime, I decided to make these Herbed Pumpkin Rolls. 

Herbed Pumpkin Rolls

I've  use my homemade pumpkin puree which I've frozen in 1-cup containers. Simply thaw the frozen pumpkin puree in the refrigerator overnight, place your frozen pumpkin puree container on a plate to catch any excess moisture.

The dough for the rolls is kneaded in the bread machine, right up to the first rising. Then the dough is removed, proceed with the shaping of rolls and final rising before they are baked. The dried herbs used are basil and thymes. I have omitted the black pepper.

This recipe makes 12 rolls. I've made 6 rolls with sesame seeds scattered over the top and leave the other 6 plain. I brushed the top of six rolls with some melted butter and scatter the sesame seeds on top. The seeds do not stay in place for long, after baking, most of them fell off.  Next time I'll leave the buns plain, they look much nicer that way too!

We had the rolls eaten as burger buns sandwiched with fluffy egg rounds. Eggs are beaten lightly with a pinch of salt, coarse black pepper powder, some chives from the garden, a tablespoon of milk, grated cheddar cheese and some chopped sandwich ham. These are cooked using the egg ring mould, refer to the instructions from the recipe below.

Fluffy Egg Rounds, cooked till brown, like an "egg burger", or ....

Fluffy Egg Rounds, cooked just done

Herbed Pumpkin Roll

It has a soft texture and a gorgeous sunny colour from the pumpkin.

A soft, nice golden brown crust.

Herbed Pumpkin Roll with Fluffy Egg Round, garnish with some slices of cucumber, tomato and add your favourite mayonnaise, chili sauce or mustard, your choice! My kids had slices of cheese in between. 

The rolls are not as soft on the second day, simply cut them in half, as above, spread with a little butter on the cut  surface and heat them up in a frying pan over very low heat for a few minutes, they will be very soft once again. Add your favourite filling and enjoy your breakfast. We had the rolls with some sliced ham the next day.

I'm sharing this post with :
Recipe Box hosted by Bizzy Bakes
BYOB, Bake Your Own Bread hosted by Roxana's Home Baking

Herbed Pumpkin Rolls

(adapted from "The Artisan Bread Machine" by Judith Fertig)
1/3 cup milk
1/3 cup packed light brown sugar
2 tbsp unsalted butter
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp dried rosemary or thyme
1/4 tsp freshly ground black pepper (I omit this)
1 large egg, beaten
2/3 cup pumpkin puree (not pie filling)
2-2/3 cups all-purpose flour (I use bread flour)
2 tsp instant or bread machine yeast

1. In a small saucepan, scald milk over medium-high heat, until small bubbles form around the edges. Remove from heat and stir in brown sugar and butter. Transfer to the bread pan and let cool to lukewarm (between 86F and 95F/30C and 35C).
2. Add salt, basil, rosemary, pepper, egg and pumpkin to the bread pan. Spoon flour on top of liquid. Add yeast.
3. Select the Dough Cycle and press Start
4. When the cycle is finished, transfer dough to a floured surface and punch down gently. Divide dough in half. Cut each half into 6 pieces. Roll each piece into a ball. Place at least 2 inches (5cm) apart on prepared baking sheet. Cover with a clean towel and let rise in a warm, draft-free place for 30 minutes. Meanwhile, preheat oven to 375F (190C).
5. Bake for 15 to 20 minutes or until risen and browned and an instant-read thermometer inserted in the center of a roll registers 190F (90C).

Fluffy Egg Rounds
by kitchen flavours
4 eggs
1 tbsp milk
pinch of salt
dash of coarse black pepper
2 slices sandwich ham, cut to small pieces
4 tbsps grated cheddar cheese
2 tbsps chopped fresh chives

1. Beat eggs and salt lightly. Add in the rest of the ingredients, beat lightly to combine. 
2. Brush egg ring mould all over with oil to prevent eggs from sticking to rings. Heat a saucepan over medium-low heat, brush with base with oil. Place egg ring mould on saucepan and heat for a minute.
3. Scoop some egg mixture into ring mould until almost full, it will puff up a little later on. Turn heat to lowest setting, cover saucepan and let cook for about 3-4 minutes or until egg has set. 
4. Slowly but gently turn ring mould over and cook the other side of egg for another minute or two. Remove ring mould. Remove egg to a plate. Serve immediately with your favourite rolls or buns as a sandwich filling.

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