If by some chance you have a pale coloured pumpkin, you can add a pinch of turmeric to your pumpkin while steam cooking it to give your purée a deeper colour.
Spiced Pumpkin Bread Rolls
(Adapted from Beyond Kimchee)Ingredients:1/3 cup warm milk2 tbsp honey2 tsp instant yeast1/2 cup puréed pumpkin (unsweetened)40gm butter, melted1 egg1 teaspoon salt2 1/2 to 2 3/4 cups all-purpose flour1/2 tsp cinnamon1 tsp powdered dry ginger1/2 tsp allspice5 to 6 pecans, sliced into 3 vertical sectionsMethod:I use a processor to knead my dough, but you may use your kitchen mixer or do it by hand. Pour the warm milk into a bowl. Add the honey and yeast and mix well and leave aside for about 5 minutes until the mixture is starting to look “frothy”. You don’t have to do this with instant yeast and can add it directly, but I do just to make sure my yeast is still active.Put the flour, the salt and the spice powders into the processor bowl and run a couple of times to mix them well. Then add the yeast mixture, the pumpkin purée, the melted butter and the egg to the processor bowl.Knead until you have a smooth and elastic dough that will be somewhat sticky. It should pull from the side of the bowl. Add a little more flour (or milk) if required, to obtain this consistency of dough.Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute. Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Loosely cover and let the dough rise for about an hour or so, until double in volume.Deflate the risen dough gently to remove large pockets of air and divide it into about 8 (or 10 for smaller rolls) equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 8 cuts at equal distance from each other, from the edge of the ball towards the centre but leaving the centre uncut – like a flower.Place the dough “flowers” 2” apart on a lightly oiled or parchment lined baking sheet. Loosely cover and let them rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the centre of each “flower” for the pecan “stem”. Brush them with milk (or egg wash if you use it).Bake the rolls at 180C (350F) for 15 to 20 minutes, or until golden brown. Take them out of the oven and brush the rolls with melted butter or a little honey diluted with water for a shine, if you like that.
Let them cool and then place a sliced pecan piece for the “stem”into the indentation of each roll. You can also celery stalks, chives or the stalks of small bell peppers for the “stems”.