I used to not be a very patent person.
Being the oldest of four kids I would get very annoyed with my younger siblings when I was growing up. My Mom would always remind me “Patience is a virtue.” Being the stubborn person I am I would argue back, “well that’s one virtue God did not grace me with!” and then storm off. Not my brightest moments but hey it is something that I have consciously worked on over the years and continue to work on to this day (because I am far from perfect).
I am a much more patient person now that I am an adult, but there are still certain things that I struggle with. Take baking. I love baking cookies, cakes, brownies, etc. but anything with yeast makes me want to scream! Not that I am afraid of yeast or don’t know how to work with it (I don’t know why yeast scares people so bad) I just don’t want to wait for dough made with yeast to rise. I love the instant gratification cooking/baking brings and I don’t have the patience to wait for that darn yeast work its magic.
Plus I am never on top of things enough to think about making homemade rolls in time for dinner.
But today I harnessed that inner patience. Took one for the team and made this fall version of the classic cloverleaf roll.
Soft and buttery, with a slight pumpkin flavor, these rolls are the perfect accompaniment for all those fall meals, I’m thinking stews, chilies, and that little dinner called Thanksgiving!
Pumpkin Cloverleaf Rolls
Prep Time: 15 minutes Wait Time: 2 hours Cook Time: 15-20 minutes Makes: 1 dozen
2 1/3 cups flour, plus more for sprinkling
1 1/3 cups whole wheat flour
1 package or 2 1/4 teaspoons instant or bread machine yeast
1 teaspoon salt
1/3 cup milk
1/3 cup honey
2/3 cup canned pumpkin puree
1 large egg
1/2 cup water
2 tablespoons herbs de provence
1/3 cup butter
In a large bowl, mix together the flour, yeast, and salt, and set it aside.
Pour the milk and water into a microwave-safe bowl or 4-cup glass measuring cup and microwave on high for 1 minute. Whisk in the honey, squash, and egg. (The liquid mixture should be less than 110º; anything hotter might kill the yeast.)
With a fork, blend the squash mixture into the flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour.
Two hours before baking, turn the dough out onto a floured surface and knead 1 tablespoon herbs de provence into the dough. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until 12 muffin cups are filled.
Drizzle or brush each roll with 1/2 teaspoon of the leftover melted butter and then sprinkle them with the rest of the herbs de provence. Let the rolls rise in a warm spot (at least 70º) until they’re double in size, about 1 to 1 1/2 hours. The 3 balls of dough will rise together to form a cloverleaf shape.
Heat the oven to 350º. Bake the rolls until golden, about 15 to 20 minutes.
adapted from Family Fun, November 2008