Saturday, October 17, 2009

Pumpkin Rolls (and Bread)

Tonight's post is kind of two ideas in one. First, adding pumpkin to just about any kind of bread is a good idea. I peel and seed the pumpkin, chop it, and boil it in water for about 30 mins until it is soft. I then drain it and blend it in a food processor until very smooth. I have found that this puree can be subbed in for water in bread recipes, almost cup for cup. Start by simply replacing the water with the puree, then add in more as needed. It gives the bread a wonderful light orange/yellow colour and makes it tender and moist.


Second, I give you mini buns. Not really a ground-breaking idea, I know, but hear me out. This year the boys' school changed to something called the equal day. Instead of two recesses and a lunch break, the kids get two 40 min "nutritional breaks," one in the morning and one in the afternoon. This makes packing food a little more interesting, but I have had great luck with these mini buns. The recipe is Peter Reinhart's Italian bread recipe from The Bread Baker's Apprentice: the starter is made as per the book, but the final dough is made with whole wheat flour, and the water is replaced with pumpkin puree. Each bun weighs 50 grams, is brushed with soy milk after rising, and is baked at 400 degrees for 14 mins. The great thing about these is that there is no crust to leave behind, so the kids gobble them all up, one in the morning and one in the afternoon. I make 40 of them at a time (double batch of dough), freeze them, and pull them out as I need them throughout the week.

14 comments:

Oraphan said...

Oh, wow! Those pumpkin rolls look
so yummy! I'm a BIG fan of pumpkins, I have to get that book asap!!!

Tiffany C. said...

The mini buns look great--what a wonderful way to use pumpkin! I know I'll be trying out bread recipes soon, so thanks for the inspiration.

Linda M said...

Wow, these look delicious and adorable! I'm interested in how the "nutritional breaks" work, too. I try to have involvement with my kids schools advocating for relaxing mealtimes and opportunities for outdoor activity. Do they eat and have recess at each break? How do they like it?

Madeleine said...

I'm so happy to have found this blog... I was diagnosed with a digestive disorder this year and am seriously thinking about going vegan again (this time eating something other than cereal and soymilk and tofu icecream)and your blog should be a big help. Thanks!

I'm Philippa O said...

they look gorgeous, and if i pretend hard enough i can almost smell them fresh out of the oven!

Kelly said...

Those look gorgeous. 2 40-minute nutritional breaks is an interesting idea. I'm not sure my one lunch when I was in school was even 40 minutes.

Ms. Veggie said...

Hi Vegan Dad!

It's Ms. Veggie from Ms. Veggie's Review writing (msveggiesreview.blogspot.com). Just wanted to let you know that I've linked to your blog. My theme for October is pumpkin and your yeasted pumpkin rolls look yummy. Happy baking and stay warm up there in Canada.

Best,
Ms. Veggie
(Cynthia Marshall Schuman)

Kim said...

Fantastic idea. My kids dont enjoy pumpkin but they do enjoy bread! :) I will give this a try this week.

Monique a.k.a. Mo said...

Those are beautiful!

Alyson said...

Those look lovely. There's a local bakery that does cinnamon swirl pumpkin yeast breat. Just awesome. Have you ever baked with "spent grain?" The grain left over from brewing beer. If you know a home brewer ask for the grain from their next batch, then do an internet search for spent grain bread. The results will knock you for a loop. Amazing stuff. I've got three brewing batches of grain in my freezer right now. I've gotta get some baking done, myself.

Jamie said...

They look wonderful!
How much can you taste the pumpkin?

Vegan Dad said...

Linda M,
They eat first, then they go outside. The kids actually like it a lot, and I like it because they actually eat everything I pack.

Jamie,
They don;t taste like pumpkin, really, but they have a great texture and are wonderfully moist.

Debra said...

They look so good!
Debra @ Vegan Family Style

Anonymous said...

They look great! Have you thought of roasting the pumpkin instead of boiling it?

Takes longer to bake than boil, but you keep more nutriants and you don't have to peel it first :)