Patience is a Virtue

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
Printable Version
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