Pumpkin Milk Bread Rolls - #BreadBakers

Nothing beats the smell of bread baking. Nothing. I made these just for the fun of it. Just for the pleasure of seeing the dough transformed. Just for the pleasure of smelling them in the oven. Just for the pleasure of ripping one and looking at the soft crumb. One day, one day, hopefully, I can bite in too. Just as this sensitivity snuck in one day, I'm hoping it will sneak out again. 

These rolls come from King Arthur Baking and are pretty versatile. My mother assures me that the flavour is neutral so it can be paired with any dish. I'll be making these again to use for sliders. 

Pumpkin Milk Bread Rolls 

Ingredients 

Tangzhong 

85 grams milk 

30 grams bread flour 

Dough 

3/4 cup pumpkin puree 

6 tablespoons oil

1/4 sugar 

1 tablespoons instant yeast 

2 teaspoons salt 

1 egg

2 3/4 cups plus 2 tablespoons bread flour 

Directions 

To make the tangzhong, whisk the milk and flour until there are no lumps and place in a small saucepan over low heat. Stir constatnly until the mixture is thick and the spoon leaves lines on the bottom of the pan. This takes about 2 to 3 minutes. Do not walk away!! 

Add the tangzhong to a larger bowl and then add all the other ingredietns. Mix for about 2 minutes on low speed then increase the speed to medium-high and knead for an additional 8 to 12 minutes. The dough will be sodt and smooth and slightly sticky. Do not add more flour unless it's extrememly sticky.  Cover and let rise at room temperature and bulk ferment in the fridge overnight. 

Grease a round 9 inch pan.

Divide the dough into 10 pieces and form into tight balls and place in the pan.  Cover and let rise until puffy. Depending on room temperature, this could take 30 mins to 1 1/2 hours. 

Preheat oven to 375 F.  

When the dough is puffy, brush with milk and bake for 25 to 35 minutes. The dough can get browned very quickly so you can tent with some foil aorund 20 minutes. 

Cool and devour. 

Food Lust People Love: Ostesnurrer - Danish Cheese Twists 

Passionkneaded Pumpkin Milk Bread A

 Day in the Life on the Farm: Lussekatter 

Sneha’s Recipe: Beetroot Honey Oats & Semolina Bread Rolls 

Zesty South Indian Kitchen : Cranberry Cream Cheese Sourdough Dinner Rolls 

A Messy Kitchen : Fluffy Spelt Dinner Rolls: 

Karen's Kitchen Stories : Small Batch Parker House Rolls #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Coconut Flour Banana Nut Bread - #BreadBakers

This month, the bread bakers are going nuts! We could use nuts in any form, and I pictured a nutty banana bread made with cassava flour. But cassava flour wants me to work for my goodies.

 I just wasn't happy with the bread's texture, and it seemed a tad too oily. I could adjust the oil, but something about the texture threw me off. It improved over the couple of days I ate it, but I decided to leave it. I had a similar texture issue with pumpkin bread, and I need to do more experiments to see if my cassava flour doesn't work well when I use a lot of wet ingredients. 

Thankfully, I have a lot of coconut flour, so I decided to switch to that instead. Coconut flour will not give you the same texture as wheat flour. However, it will still bring you banana bread joy. So whip this up, or try one of the other nutty options from the Bread Bakers' list below.

Coconut Flour Banana Nut Bread

Ingredients 

4 very ripe bananas

2 eggs

1/2 cup peanut butter 

1/4 cup sugar 

1 teaspoon vanilla 

2 teaspoons baking powder 

2 teaspoons of cinnamon

1/2 teaspoon baking soda

1/8 teaspoon salt 

1/2 cup coconut flour 

1/2 - 3/4 cup chopped nuts

Directions 

Preheat oven to 350 F and line an 8" x 4" pan with parchment paper. 

Mash the bananas, then add the eggs, peanut butter, sugar, and vanilla. Mix well. Sprinkle in baking powder, cinnamon, baking soda, and salt over the mixture then mix well. 

Stir in the coconut flour, followed by some of the nuts. Reserve some to sprinkle on top of the loaf. 

Pour into the prepared pan, sprinkle on the nuts, and bake for 50 minutes or until a toothpick inserted into the pan comes out clean. 

Cool for 15 minutes. Remove from the pan and cool on a wire rack until completely cool. Do not slice while warm. 

Notes

• Many recipes use a lot more eggs, but the peanut butter helps to bind things without needing as many eggs.
• You can use any nut flour. The peanut butter flavour was strong at first, and then I didn't notice it anymore.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Classic Alabama Pecan Bread from Food Lust People Love
• Coconut Flour Banana Nut Bread from Passion Kneaded 
• Cranberry Pecan Boule from A Day in the Life on the Farm
• Easy Cinnamon Nut Loaf from A Messy Kitchen
• Maple Pecan Cinnamon Rolls from Magical Ingredients
• Mini Chocolate Almond Babka from Karen's Kitchen Stories
• Nutty Miso Banana Bread from Sneha's Recipe 

Gluten-Free Onion Bagels - #BreadBakers

These bagels were a test of my gluten-free baking patience. I first made a simple version that called for oat flour and Greek yogurt. Easy peasy, not at all bagely. However, I couldn't blame the recipe. I didn't have the patience to grind my oats into a finer flour, and that definitely impacted the outcome. 

Next, I went with a cassava flour and tapioca flour recipe. Things went downhill fast. I had cake batter rather than bagel dough. Something for a piping bag and donut pan - not a hot water bath. 

So I kept adjusting until I found something that worked and did feel bagely. Was it the recipe or the fact that I was using a different brand of cassava flour? Who knows. I just noticed that a reviewer also had the same issue, so maybe, just maybe, it wasn't me.  Below you will find my adjusted recipe, and right below that, you'll find all the other bagels the Bread Bakers are serving up today. 

Look at that bagely crumb!

Gluten-Free Onion Bagels

Yield - 6 bagels

Dough

1/4 cup warm water (not too hot, it will kill the yeast)

1 tablespoon sugar

2 tsp yeast

2 cups cassava flour

1 cup tapioca flour 

t tsp salt

1/4 cup oil

2 to 4 eggs

Topping

olive oil 

dried onion flakes

For Boiling 

1 quart of water

1 tablespoon sugar 

Instructions 

Preheat oven to 400 F and line a baking sheet with parchment paper. 

To a bowl, add warm water and sugar then sprinkle on the yeast. Allow it to sit until bubbly. 

To the yeast mixture, add cassava flour, tapioca flour, salt and oil. 

Stir the eggs in one at a time. You may not need all 4. 

The dough should not be sticky. If it is, add more cassava flour. 

Put the quart of water to boil and add the tablespoon of sugar. 

Divide the dough into 6 equal balls. Flatten slightly and then shape into a bagel. 

Drop each bagel one at at ime into the boiling water. Boil for one min and then remove. 

Brush each bagel with olive oil and then sprinkle on the onion flakes. 

Bake 25-30 mins or until golden. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Sourdough Bagel Bites from A Day in the Life on the Farm
• Cinnamon Crunch Bagels from Karen's Kitchen Stories
• Everything Bagel Sandwich with Halloumi and Pickles (Homemade Bagels) from Cook with Renu
• Keto Cottage Cheese Bagels from Sneha's Recipe
• Gluten Free Onion Bagels from Passion Kneaded
• Small Batch Sourdough Bagels from Food Lust People Love
• Sourdough Blueberry Bagels from A Messy Kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.