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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Earthy and slightly sweet, fluffy and moist, these buns won't clash with savory dishes (since they're missing the pumpkin pie spices). They're great with Thanksgiving dinner, or for sandwiches the next day. Adapted from a recipe by Donna Currie at Serious Eats. Ingredients:
1 cup lukewarm water |
2 1/4 teaspoons instant yeast (1 package) |
1 tablespoon honey |
13 5/8 ounces bread flour (3 1/4 cups) |
1/2 cup canned pumpkin puree |
1 teaspoon table salt |
2 tablespoons butter, at room temperature |
Directions:
1. Combine water, yeast and honey in work bowl of stand mixer, stirring until completely dissolved. Let stand at room temperature until foamy, about 10 minutes. Add flour and pumpkin, then mix with dough hook at low speed until dough begins to be elastic, about 5 minutes. Add salt and butter and continue to process until dough is smooth, shiny, elastic and just a little bit sticky, about another 5 minutes.
2. Coat a bowl with oil. Form dough into a ball and turn it in the bowl to coat. Cover with plastic wrap and let stand in a warm place until doubled in volume, 60-90 minutes.
3. Preheat oven to 350°F and sprinkle a baking sheet with cornmeal. Turn dough out onto a floured board and knead 3-5 times. Divide dough into 15 equal pieces (divide into 16 by cutting in halves 4 times, then take the smallest ball and divide it into bits and add to any of the other balls that look small). Form each piece into a neat ball by rolling between your palm and the board. Place balls on prepared baking sheet in three rows of five; cover with plastic wrap and let stand at room temperature until doubled in volume, 30-45 minutes.
4. Bake in preheated oven until golden brown, about 30 minutes. Transfer to a wire rack and cool completely before serving.
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