Last week I was lying in bed and all of sudden was overcome with sadness. Nothing bad is happening in my life. My husband, my family, my work, my baking, everything is going great! But you want to know what got me sad? Before I say it I am going to preface it with this: Don’t think I’m weird, I am who I am.
I was sad because I thought after Thanksgiving I was no longer going to be able to bake and cook with pumpkin. I know, I know, don’t judge. Haha.
I thought that if I baked with pumpkin after Thanksgiving that people would think I’m out of place. Christmas begins after Thanksgiving, and that calls for Peppermint, Ginger, and Eggnog. Not Pumpkin.
So as I was lying in bed in sadness, I thought, Is anyone really going to care if I bake with pumpkin. No. Is it just me who thinks weird things like that? Yes. So as long as I have pumpkin in my cupboard (which will be a long time, I have tons and tons of cans), I’m baking with it!
I might not post all of my pumpkin creations because I don’t want you guys to get sick of it (and of me!). But I’ll still sneak a few in here and there :).
But since I have a few days before Thanksgiving comes and pumpkin is still expected, here I give you Pumpkin Parmesan Bread Rolls.
This recipe caught my eye for 4 different reasons:
1) Pumpkin, Of course
2) Parmesan, One of my favorite cheese
3) A no-yeast, quick bread
4) The perfect addition to your Thanksgiving table
I love bread that you can whip up quickly, especially when you are busy and don’t have a lot of time. It took me no more than 10 minutes to create the dough, and within no time I had a warm dinner roll right in front of me.
I loved the flavor and texture of these rolls. They were fluffy, with just the right denseness. They had a subtle pumpkin flavor that was complimented by the tangy parmesan cheese. They tasted great on their own as a snack, and as a compliment to breakfast, lunch, or dinner. And of course one of the best ways to know you made good tasting bread, that isn’t dry and tasteless – You don’t need to spread butter or jam on it.
If you’re looking for a quick bread roll for Thanksgiving, that doesn’t compromise taste or flavor, this is it!
Stay tuned tomorrow for the last Thanksgiving recipe I have to show you. It’s sweet with all the flavors of fall in one small treat :).
Pumpkin Parmesan Bread Rolls
For Printable Recipe, Click here!
For Printable Recipe, Click here!
Makes: 4 Rolls (This recipe can be easily doubled or tripled)
½ cup Pumpkin Puree
1 ¼ cups All Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
¼ cup Parmesan Cheese, Grated (Plus more for topping)
1 tablespoon Almond Milk (Normal Milk will work too)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and flour the top of the parchment paper.
In a large bowl, stir together the pumpkin, flour, baking powder, and salt. Add the parmesan cheese. Stir in the eggs and milk and mix until the dough is smooth. The dough should be sticky enough that it can hold itself in a ball, but not be too wet. If it is too wet, add 1 tablespoon of flour at a time until it’s easy to shape into a ball.
Generously flour your hands and grab ¼ of the dough. Flour the outside of the dough and shape it into a small round roll. Place the roll onto the prepared baking sheet. Repeat with the remaining dough until you have shaped all 4 rolls.
Sprinkle each roll with parmesan cheese. Bake the rolls until they turn a light golden brown, about 30 minutes. Allow the rolls to cool on the pan for 5 minutes and then transfer to a cooling rack to cool until warm or room temperature.
Serve and enjoy!
These rolls can last about 1 week in a sealed container at room temperature, or 1½ weeks in the refrigerator. To warm the rolls, place in a 350 degree F oven for 10 minutes, or microwave for 30 seconds.
Recipe adapted from Sweet Sensation.