Pepitas, a type of shelled pumpkin seed, are sprinkled on top for an added layer of texture as well as to complement the pumpkin with their slightly sweet and subtle nutty flavor.
Pumpkin Soda Bread Rolls
Makes 12 rolls
Ingredients
- 6 cups (750 grams) all-purpose flour, plus more 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 more for sprinkling
- ½ cup (50 grams) old-fashioned oats, plus more for sprinkling
- 1 (15-ounce) can (425 grams) pumpkin
- 1¼ cups (300 grams) whole buttermilk
- ¼ cup (57 grams) unsalted butter, melted Smoky Mascarpone Spread (recipe follows)
Instructions
- Preheat oven to 375°F (190°C). Line rimmed baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, and salt; stir in pepitas and oats.
- In a medium bowl, whisk together pumpkin, buttermilk, and melted butter. Stir pumpkin mixture into flour mixture until a shaggy dough forms. Gently knead dough in bowl just until it comes together.
- Turn out dough onto a lightly floured surface. Divide into 12 portions (about 140 grams each). Roll each portion into a ball, and place at least 1½ inches apart on prepared pans. Using a sharp knife, deeply score top of each roll with a “X.” Sprinkle pepitas and oats on top, gently pressing to adhere.
- Bake until rolls are golden brown and an instant-read thermometer inserted in center registers at least 205°F (96°C), 20 to 25 minutes. Let cool on pans for 5 to 10 minutes. Serve warm with Smoky Mascarpone Spread. Store in an airtight container for up to 3 days.
Notes
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Smoky Mascarpone Spread
Makes 1 cup
Ingredients
- 1 (8-ounce) package (226 grams) mascarpone cheese*, room temperature
- 1 tablespoon (14 grams) olive oil
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground black pepper
- ½ teaspoon (1 gram) smoked paprika
- ¼ teaspoon ground red pepper
Instructions
- In a small bowl, stir together all ingredients until smooth. Refrigerate in an airtight container for up to 1 week.
Notes
*We used BelGioioso® Mascarpone Cheese.
Tried this recipe?Let us know how it was!
