The Newbie Cook
- 19,442 forkfuls since 16.Oct.10
Making everything for the first time
I’ve been wanting to try the pumpkin rolls from The Kitchn ever since I saw the recipe last week. I’ve never made bread before and I figured I may as well start with yummy cinnamon rolls with a vegetable mixed in.
I had a lot of time in my other kitchen (I live in 2 apartments) after I did the laundry. I didn’t have pumpkin so I used butternut squash. The recipe calls for canned pumpkin puree but I don’t think we have that in Saudi Arabia, or at least not where I go food shopping, so I just peeled, chopped, boiled and pureed the squash. I wished I had roasted pecans but I would have to add that the next time I make this. The amount of butter and sugar required to make this made me feel guilty so I substituted around half of of the flour with whole-wheat flour and added a bit more squash.
There was a minor incident with regard to the yeast. I used active dry yeast and though I’ve seen my mom use this ingredient so often in the past, I never paid attention. After one hour, the dough refused to rise as promised so I Skyped my mother and asked her.
Mom: Did you use lukwarm water?
Me: Er… very hot water.
Mom: You killed the yeast! It’s ok, the dough can be salvaged. Just add the yeast again. Mix it in a cup of lukewarm water first and if it rises in the cup, work it into your dough.
I did exactly what she said, added more whole-wheat flour, and covered the dough. I had enough time to go to the gym and clean up. After an hour an half, the dough had doubled. The rolling pin was in my other kitchen so I just beat the dough with my well-floured fists into a rectangle over a clean, floured counter. I thought 2 tablespoons of cinnamon wasn’t enough so I added more cinnamon and used less sugar for the filling. Rolling the dough into a cylinder was harder than I thought as the dough was so sticky!
After around 25-30 minutes, the rolls were fragrant and ready. I left a tray to my roommate and a couple of friends and brought the other tray to my father. They all liked them, especially with tea or coffee, but Dad felt bad we didn’t have pecans. All I had were the leftover chopped almonds from the cake that morning so I used that instead.
The original recipe used sugary drizzle but I opted not to. For the sake of those who want to risk the calories, I’ll include the drizzle recipe here.