Saturday, February 16, 2013

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.

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.


  1. The rolls look really delicious! I usually have the egg rounds by themselves (omelette style) and a salad on the side, but this is a great way to have them.

  2. Delicious and wholesome pumpkin roll. Delicious preparation.

  3. Roll sounds delicious..soft and the golden colour of the roll is very attractive.

  4. Beautiful crust and gorgeous colour.

  5. Good morning, Joyce, Gong Xi Fa Cai, still have few more days to say the greeting before it's over and I hope that you don't mind me keep saying it to you, haha! 1st time of seeing frying egg in this way, good idea! I like your pumpkin rolls too!

  6. Yum! I love the idea!! Thanks for sharing this pretty and healthy meal. Btw, I had pumpkin porridge yesterday ;-)

  7. Hi Joyce
    This look simply so healthy rolls. Love to make this one day.

  8. Joyce , the fluffy egg rounds is just perfect for your yummy herbed pumpkin roll ! Btw , you just steam or roast the pumpkin and purée it ?

    1. Hi Anne,
      I steamed the pumpkin, it takes shorter time than baking. Scoop out the pumpkin flesh and pureed them in the food processor. Very easy!

  9. I am a fan of fridge clearing food as you usually come up with some interesting and delicious recipes.
    The egg round instead of meat patty makes this sandwich even tastier and healthier.

  10. Welcome back, Joyce ! Hope you had a great break ! :)
    Your rolls seems so good for each moment.

  11. Hey welcome back, Joyce!! I love your pumpkin rolls. It looks so fluffy. And the "egg burger" is a great idea. I have to try it. Thanks for sharing.

  12. These rolls have such a beautiful color! I love the filling you've made for them too- they'd be a perfect breakfast or lunch. :)

  13. The rolls and egg round look great!

  14. Simple, hearty and wholesome. I gotta try this. Do I really need to have a bread machine just to make a small amount? I'm rather wary about buying machines as eventually it will be lying there as a white elephant.

    1. Hi Stiletto,
      I think that you can knead the dough using the stand mixer if you have one. Otherwise you would need to work out some elbow grease!
      Happy baking!

  15. Hi Joyce,

    Welcome back! Funny that your kids are grumbling going to school... I was like that too when I was schooling. Can totally understand why they grumble...

    I love your omelet sandwich with fresh pumpkin rolls... I reckon eating these yummy rolls will cheer them up before or after school :D


  16. Eileen, Hundred Eighty DegreedMonday, February 18, 2013

    Hi Joyce, sg schools resumed last Wednesday and the working class should be 100% full force today.. the hue shade of your pumpkin rolls... yummy: )

  17. Hi Joyce. The egg looks delicious on that pumpkin roll. I love pumpkin! Thanks for leaving me a comment on my last post. Yup I've been busy with the new baby. I have a new post with photos of her. I still want to blog, I just have to find the time. Have a fantastic Sunday and a great week!

  18. Hi Joyce I love that egg round on the pumpkin roll... reminds me of what I buy at sandwich shops for a lot of money but doesn't look half as good. Yours looks just so much better.

  19. That looks really good, Joyce! I have conquered cookies and my next project is breads and buns. Fat hopes!

  20. Hi Joyce,
    I love pumpkin. These pumpkin rolls sure look good to me. Have not bake buns or bread since baking CNY .
    Craving for some delicious pumpkin rolls of yours with extra fluffy eggs.:p

  21. if only my hands can reach your pumpkin rolls..haaiz!! good that you're clearing the fridge ..dont forget to clear the dirty clothes too!! * wink wink*

  22. Wow! Healthy version of burger with pumpkin! LIKE! I like the fluffy egg round too . Have never tried making this before . Fantastic idea & great for my waistline that really need it very badly ! LOL Definitely bookmarking this recipe! YUM! P/S so nice that on Valentine's day you makan satay , thinking of it makes me drool! I want! :D

  23. This looks absolutely like the sandwich I always had at work from my favourite sandwich place. Definitely very delicious and wholesome. I love the way yours looks so yummy :)