We’ve got another pumpkin recipe for you! I served these rolls as part of our Thanksgiving dinner, and they were a nice complement to the Vegetable Wellingtons that we posted last week. If you are like me and can’t seem to get enough pumpkin—whether in savory or sweet dishes—give these rolls a try!
Cranberry Pumpkin Walnut Rolls
This recipe is a no-knead recipe that I got from the Kitchn. I’ve made the dough into a single loaf before, but had some trouble with the loaf being too well done on the outside and doughy in the center. To remedy this issue, I decided to try making the dough into rolls. I followed these directions pretty closely, except I substituted spelt flour for half of the all-purpose flour that is called for in the recipe. I also divided the dough into about 12-15 equal sized pieces and formed mini-loaves (or rolls) from them. I baked the rolls on a parchment lined baking sheet at 450° for about 20 minutes or so. The rolls should be golden brown and sound hollow when you tap on the bottom.
Tasty Easy Healthy Green Recipe Ratings:
|Recipe Report Card||Notes About Recipe Ratings|
Four Chefs (Delicious!)
|I love the combination of pumpkin and cranberries, and these rolls were delicious when toasted and spread with a little butter.|
Three Easy Chairs (Average Difficulty)
|This is a no-knead bread recipe, which takes some of the work out of breadmaking, but it still takes some time to put together the dough and to form it into rolls.|
Four Apples (Healthy, Wealthy, and Wise)
|I used half whole wheat flour for these rolls, and they do not contain any oil and only have a little bit of sugar|
Four Leaves (Mother Earth Approved)
|All of the ingredients were organic, but not local.|