Tuesday, 1 October 2013

Cheesy garlic Pumpkin bread

"Pumpkin Everythang”

I bet you can’t name one person (who is not on a diet) that does not love a hot basket of bread or rolls or any carb. at the start of a meal. One thing I’ve always said about restaurants; your first sign of a good meal to come is the bread you are first served, it sets the tone for the meal. Oh you need some examples?
  1. Cheesecake factory and that warm brown bread; its divine
  2. Red lobster, while your food may be overly salty you can’t deny their cheddar bay biscuits
  3. Strawberry Hill in Jamaica gives a really yummy bread basket
  4. Calle Ocho in NYC has the most delicious Pan de bono and black bean dip
  5. Sazon in NYC gives a nice toasted bread with yam puree
  6. Texas Roadhouse and those sweet hot dinner rolls and cinnamon butter… Jesus take the wheel...

...you get my drift.

 So for thanksgiving why not set the tone for an amazing meal with a great pumpkin bun?  All who know me know I make a mean cinnamon bun, one to rival 'cinnabon' (yea I said it) so what I did for this pumpkin bun was use the same dough recipe tweaked just a little. As for the filling I replaced the cinnamon sugar layer with a pumpkin garlic cream cheese spread and grated some parmesan cheese on top.

So you are still going to experience a gooey doughy bun, but with a cheesy pumpkin garlicky finish. The yeast dough is extremely soft and tender. This is best served hot, still great a room temperature. With this to start things off our guests are sure to expect a grand dinner.

Makes 20 rolls

Ingredients (Printable Recipe)

Pumpkin dough
1 packs yeast
3 table spoon sugar
1.5 tsp salt
2 table spoon butter
½ cup milk
½ cup warm water
4 cup flour
1 egg beaten
1 cup pumpkin puree

Pumpkin paste
½ cup Cream cheese
2 oz Smoked Gouda cheese
2 oz cheddar cheese
 2 table spoon soft butter
¼ cup Shredded Parmesan
1 cup Puree pumpkin
½ tsp sugar
1 tsp. salt
6 cloves Minced Garlic
2 tsp. Chives
½ tsp. Black pepper

Garlic butter (combine)
2 cloves garlic (paste)
½ tsp Salt
3 tbsp melted butter (unsalted)


1. To make the dough, dissolve the yeast and 1 tablespoon of the sugar and water. Set aside for about 5 minutes until foamy. 

2. Warm the milk in a saucepan with butter, salt, pumpkin puree, remaining sugar and stir until dissolved Remove from the heat. 

3. Sift flour into a large bowl. Add the yeast, warm milk mixture, and the egg, and stir to make dough. 

4. Knead until its soft and sticky form into a ball. Cover with plastic wrap and leave to rise until twice its original size. 2 hours. 

5. After its risen, kneed it just a little bit, form back into a ball, butter the entire ball cover with plastic wrap and place in the fridge overnight or at least 4 hours

6.  The next morning, or after 4 hours, punch down the dough (removing the air) let it rest for a few minutes while you make the pumpkin paste

7. In a bowl mix, cheese's , pumpkin, garlic paste, chives, sugar, salt  and black pepper

8.  Roll out the dough on a floured surface into a rectangle and spread the pumpkin mixture on it. The more you roll stretch and flip the dough the more elasticity develops.

9.  Roll it up starting from the long side and slice across 

10.  Place the sliced buns on a lined  baking sheet cover and let it rise for 30 to 40 min
Once risen brush on garlic butter, grate Parmesan cheese on the top

11. Place them in a 400 degree oven and bake for 15 to 20 mins

Greedy Tips:

1. Its best to make the dough at night and finish following morning
2. The cheesy pumpkin paste makes a great cheese dip. If you want to use that for a dip, only use two to three garlic cloves instead of six

By the way, what other places have you been to that serve amazing breads before the meal? And where have you been that the breads were awful? Because I could have listed that as well.

XOXO Greedygirl