Here’s a recipe for some healthy no-knead pumpkin rolls. No-knead rolls are super-easy to make because you don’t really need to do anything beyond mixing flour and water together, but it takes time for the gluten strands to set up. You’ll need time for this, so plan ahead.
To eat these for dinner, make the dough first thing in the morning and let the dough sit all day.
Important PSA: Canned pumpkin puree and canned pumpkin pie filling are not the same thing, but you’re likely to find both in the “pie filling” section of your supermarket. Since we’re using pumpkin puree here, these rolls are a great way to get some extra veggies in.
I served these as a side with Creamy Roasted Carrot Soup and it was a really good combo.
No-Knead Pumpkin Rolls
Servings: 12
Calories: 109kcal
Ingredients
- 1½ cups white all-purpose flour
- 1½ cups whole wheat flour
- 1 teaspoon salt
- ¼ teaspoon active dry yeast
- 1 cup tepid water
- 1 cup canned pumpkin (NOT PUMPKIN PIE FILLING!!)
Instructions
- In a large bowl, stir together the flour and salt.
- Measure 1 cup of tepid, lukewarm water. The water should feel neither hot nor cold when you dip your finger in it. Add the yeast to the water, and allow it to sit and dissolve for 5 minutes.
- Add the water to the flour mixture, along with 1 cup of canned pumpkin puree. Stir the flour, water and pumpkin together.
- You might need to add a few more tablespoons of water (to make it softer) or flour (to make it stiffer). You're aiming for a dough that's about the same consistency as an earlobe.
- Cover the bowl of dough with plastic wrap and set it out at room temperature for at least 12 hours (up to 24 hours)
- When you're ready to bake the rolls, Preheat the oven to 420 °F
- Line a baking sheet with parchment paper, or aluminum foil that's been lightly spritzed with nonstick spray.
- Divide the dough into 12 equal pieces. On a lightly floured surface, with lightly-floured hands, you'll want to form each piece into a ball by fold. Arrange the 12 balls of dough on the prepared baking sheet.
- Pop the rolls into the hot oven for about 15 minutes.
