Cardamom-azing

ha! admit it, you think it's funny.



Pumpkins run rampant during the month of October and usually sweet recipes like pies or quick breads are the most popular in highlighting the winter squash.  This recipe for pumpkin cardamom rolls isn't exactly sweet, but it is delicious.  These rolls are perfectly spiced and the pumpkin isn't overwhelming at all.  Plus look at the color the pumpkin gives them, they're a perfect addition to an autumn feast. These are my new favorite rolls. They're delicious paired with your favorite soup or stew and are even great with a little butter and honey. I was planning on posting this over at the zupas blog, but I can't due to technical difficulties. So I'm posting it here; lucky you.



If you don't have cardamom, go get it. It's an incredibly unique spice, the taste and smell is strong and pungent, like a citrusy peppercorn. It can be used in lots of different dishes and baked goods. I love adding it to my winter potpurri, and it's best if you buy it whole and grind it right before use.  If you still don't care to use it that's fine.  You could substitute the cardamom in this recipe with another spice like cloves or maybe nutmeg. It'd be different, but I'm sure it'd still be delicious.



pumpkin cardamom rolls

adapted from le cordon bleu cookbook



1 Tablespoon dry yeast

1 cup warm water, between 110-115°F

1 teaspoon honey



4-5 cups bread flour

2 Tablespoons powdered milk

1 teaspoon salt

1 1/2 teaspoon ground cardamom



1 tablespoon molasses

2 Tablespoons butter, softened

3/4 cup pumpkin puree



1 egg yolk

1 Tablespoon water

pinch of sugar



Combine the warm water and honey in a bowl, sprinkle the yeast on top, set aside for a few minutes to proof.



Sift 4 cups of the flour and the remaining dry ingredients together into a mixing bowl, make a well in the center. Add the molasses to the yeast and pour into the well of dry ingredients along with the butter and pumpkin. Bring the mixture together with a dough hook on slow speed, or with your hands, until a soft dough is formed. Add more flour as needed until the dough pulls away from the sides, or is nice & smooth. Knead in the mixer on medium speed for 5 minutes, or by hand on a floured surface for 10 minutes.



Put dough in a clean, oiled bowl turning once to coat the dough. Let rise in a warm place until doubled in size. Turn onto floured surface and add 1/4 cup pumpkin seeds if desired. Divide dough into 12 pieces. Roll each piece with your hands until about 8 inches long, tie into a knot, tuck ends underneath, set on parchment lined baking sheet. Cover with plastic wrap and a towel, letting rise until about double in size. I always set the baking sheet on the top of the range and have the oven on to provide a little bit of warmth.



Near the end of rising preheat oven to 425°F. Mix egg yolk with water and sugar, brush on tops of rolls. Bake for 10-15 minutes or until lightly brown or hollow sounding when tapped on bottom. Let cool on wire rack.



have a wonderful weekend!