No Knead Pumpkin Dinner Rolls

PUMPKIN DINNER ROLLS

| NO KNEAD | NO MIXER | NO EGGS

No Knead Pumpkin Dinner Rolls – If you do not have a dough mixer, neither do you want to knead by hands, this recipe will be perfect for you. The only price to pay is your patience. Well, this will be consider the speedy type of fermentation as it doesn’t take overnight. It only takes about 30 minutes for each fermentations for about 3-4 times, you’ll need about total 4 to 4.5 hours straight up for a soft dinner rolls outcome. The method used is folding technique instead of kneading. So all you have to do is just folding it about 10 times in between each fermentation. I hope you’re inspired by this recipe. Enjoy!

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Ingredients:

150g [1¼ cup] fresh diced pumpkin, roasted or steamed

150ml [½ cup + 2 tbsp] milk, warm

350g [2½ cups + 2 tbsp] bread flour

3g [1¼ tsp] yeast

4g [1 tsp] salt

30g [2 tbsp] cane sugar or brown sugar

45g [3 tbsp] butter, softened

Fresh milk to brush top

Instructions:

In a food processor, add the diced pumpkin. Pulse a few times until mashed.
Add in the warm milk. Pulse until there is no lumps. Transfer to a jug, set aside.
In a large bowl, add flour, yeast, salt and sugar. Give it a quick mix and make a well in the middle.
Add in the pumpkin milk mixture, make sure it is luke warm, not cold or hot. Mix until well combined. Press the dough until it comes together like a ball. Let it rest for 20 minutes.
Spread the softened butter and squeeze into the dough. Squeeze hard so that the dough absorb the butter well. The butter gives the dough moisture, so it is important to evenly squeeze into the dough. Fold the dough until it comes together like a ball. Cover it with cling film or tea towel and prove for 30 minutes in warm area. (1st fermentation)
After 30 minutes, gently lift up the dough, stretch and fold around the sides, probably about 10-12 times, maintaining the ball shape. Cover it and prove for 30 minutes in warm area. (2nd fermentation)
After 30 minutes, gently lift up the dough, stretch and fold around the sides, probably about 10-12 times, maintaining the ball shape. Cover it and prove for 30 minutes in warm area. (3rd fermentation)
After 30 minutes, do a couple of tests. First, poke a hole in the middle, the dough stays and did not deflate. Second, the dough is stretchy and doesn’t break easily. The dough is good to go.
Transfer onto a table top. Divide the dough into 16 pieces. You can use a weighing scale like me, or you can do without.
Use your finger to fold in each piece, fold in around the sides about 8-10 times until the surface is round and smooth. Let all the piece sit for about 20 minutes.
Again use your finger to fold in each piece, fold in around the sides about 8-10 times until the surface is round and smooth. Place the round pieces of dough into a prepared pan. You can use an aluminium pan or even a glassware of any size you desire, so long as it can fit all the 16 pieces. Cover with cling film. Let it prove for the last time for 30-40 minutes or until the size doubled.
Gently brush the top with fresh milk. You can also use egg wash (1 egg + 1 tbsp milk), totally up to your desire.
Bake in preheated oven at 170°C/340°F for 20-25 min.
Remove from the pan immediately right after it came out of the oven. You can serve immediately while it is still hot.