Happy October everyone!
Even though fall technically started two weeks ago, I personally don’t feel like it’s fall until October 1st. It’s going to be 85 degrees here in Illinois on Wednesday, but I’m not going to let that mute my need for pumpkin everything!
Our little guy is obsessed with all foods containing pumpkin so I’ve been looking for different things to make. I stumbled upon a magazine FULL of pumpkin recipes and each one looked fantastic!
A crazy idea popped into my head…31 days of pumpkin! Meals, desserts, drinks, you name it and one will be made in our home and posted on the blog every day through the month of October!
But it sounds so fun and I’m very curious to see how some of these recipes taste. I hope you enjoy this little hommage to an awesome fall staple and maybe enjoy a few of these recipes in your own home!
For today, October 1st, I started somewhat simple. I say somewhat because I made honey pumpkin rolls, but they took all day. They wouldn’t have taken that long if the kids didn’t have school this afternoon, but I had to let the dough rest a bit longer since we were gone.
The process for making these rolls was very simple.
Honey Pumpkin Rolls (from America’s Best Pumpkin recipes magazine)
1.5 t active dry yeast
1 t granulated sugar
1/4 cup warm water
3 cups all-purpose flour
4 T unsalted butter
1 cup canned pumpkin
1/4 cup honey
1 egg, slightly beaten
2 T dark brown sugar
1/2 t salt
1/4 t pumpkin pie spice
1 cup stone-ground or regular whole wheat flour
1. In a large bowl combine yeast and sugar. Stir in water and let sit for 5 minutes. Stir in 1/2 cup of all-purpose flour. Cover and let sit in a warm place for 1 minute.
2. Place 2 T of butter in a large bowl and microwave until just melted. Add pumpkin, egg, brown sugar, honey and pumpkin pie spice. Beat with an electric mixer until combined.
3. Add pumpkin mixture to flour-yeast mixture. Beat until smooth. Using a wooden spoon, stir in whole wheat flour and as much as the 2 1/2 cups all- purpose flour to make a firm dough. Shape dough into a ball. Place in a lightly greased bowl , turning to grease the surface of the dough. Cover with a towel; let rise in warm place until double in size (about 2 hours).
4. Lightly grease baking sheets or line with parchment. Punch dough down; turn dough out onto a lightly floured surface. Knead briefly until smooth. Using a rolling pin, roll dough to 1/2- inch thickness. Cut dough into 1- inch circles.
5. Place dough circles on prepared baking sheets. Cover with a towel; let rise in a warm place until double in size (about 1 hour).
6. Preheat oven to 425. Melt remaining 2 T butter and brush on top of dough circles. Bake 15 minutes or until golden. Transfer to a cooling rack. Serve warm or at room temperature.
These were delicous and the kids loved them!
Here is what else we made tonight:
Bison Roast in Slow Cooker. Another easy and delicous recipe!
Fall Harves Honeycrisp Apple and Kale Salad. (AH-mazing!)
See you tomorrow for day 2 of pumpkin madness!