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Author Notes: This recipe was adapted from the recipe for Overnight Soft Herb Rolls published in Sunset Magazine, created by Chef Bradley Ogden from the Lark Creek Inn in Larkspur, California. I love the softness and the fresh herb flavors. I adapted the recipe for my own take on 'Fall' rolls. I also love that these can be prepared the night before, and then left to rise and bake on the day of the event. - aussiefoodie
- 1 tablespoon active dry yeast
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 cup pureed pumpkin
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon flat leaf parsely, finely chopped
- 1 tablespoon chives finely chopped
- 3 tablespoons herb butter, melted
- 2 eggs
- 0.5 cups greek style yogurt
- 4 - 4.5 cups all purpose flour
- coarse ground sea salt
- I steamed a small peeled, seeded and diced winter squash and then mashed to make 1 cup pumpkin puree.
- Sprinkle the yeast over 1/4 cup cool water in a large bowl, and let stand until the yeast dissolves (about 5 minutes).
- Mix the melted herb butter (I used homemade dill butter) with the chopped herbs, pumpkin puree, 1 egg, sugar, salt, egg and yogurt and mix with the yeast.
- Mix 4 cups of flour into the wet mixture until well combined.
- Turn out onto a floured surface and knead the dough for 20 minutes or until the dough is smooth and elastic. Continue to add the additional 1/2 cup flour (and extra if needed) until the dough is not sticky.
- Divide the dough into 20 equal balls. I like to weigh the balls - they should be approximately 2 ounces per roll.
- Generously butter a brownie pan (9x11 rectangle pan). Place the dough balls into the pan with equal spacing between each roll.
- Cover the pan in plastic wrap and place in the refrigerator overnight. You can skip this step - but I find that it gives the rolls the best flavor.
- The next day, remove the pan from the refrigerator and place it in a warm place to rise for at least 2 hours, or until the dough is doubled in size.
- Preheat the oven to 350F. Brush the rolls with the remaining beaten egg, and sprinkle with a generous sprinkle of coarse sea salt. Bake the rolls in the middle of the pre-heated oven for 25 - 30 minutes or until the rolls are golden.
- Break the rolls apart from each other, and serve immediately. They are best enjoyed straight after baking, although do freeze and defrost well also.
- This recipe was entered in the contest for Your Best Dinner Rolls