Pepitas, a kind of shelled pumpkin seed, are sprinkled on high for an added layer of texture in addition to to enhance the pumpkin with their barely candy and refined nutty taste.
Pumpkin Soda Bread Rolls
Makes 12 rolls
- 6 cups (750 grams) all-purpose flour, plus extra for dusting
- ⅓ cup (66 grams) granulated sugar
- 2 teaspoons (10 grams) baking soda
- 2 teaspoons (6 grams) kosher salt
- ½ cup (65 grams) roasted salted pepitas, plus extra for sprinkling
- ½ cup (50 grams) old school oats, plus extra for sprinkling
- 1 (15-ounce) can (425 grams) pumpkin
- 1¼ cups (300 grams) complete buttermilk
- ¼ cup (57 grams) unsalted butter, melted Smoky Mascarpone Unfold (recipe follows)
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Preheat oven to 375°F (190°C). Line rimmed baking sheets with parchment paper.
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In a big bowl, whisk collectively flour, sugar, baking soda, and salt; stir in pepitas and oats.
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In a medium bowl, whisk collectively pumpkin, buttermilk, and melted butter. Stir pumpkin combination into flour combination till a shaggy dough types. Gently knead dough in bowl simply till it comes collectively.
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Prove dough onto a frivolously floured floor. Divide into 12 parts (about 140 grams every). Roll every portion right into a ball, and place not less than 1½ inches aside on ready pans. Utilizing a pointy knife, deeply rating high of every roll with a “X.” Sprinkle pepitas and oats on high, gently urgent to stick.
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Bake till rolls are golden brown and an instant-read thermometer inserted in middle registers not less than 205°F (96°C), 20 to 25 minutes. Let cool on pans for five to 10 minutes. Serve heat with Smoky Mascarpone Unfold. Retailer in an hermetic container for as much as 3 days.
Smoky Mascarpone Unfold
Makes 1 cup
- 1 (8-ounce) bundle (226 grams) mascarpone cheese*, room temperature
- 1 tablespoon (14 grams) olive oil
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) floor black pepper
- ½ teaspoon (1 gram) smoked paprika
- ¼ teaspoon floor pink pepper
