Here's a recipe for Baked Pumpkin Rolls with Mushroom Filling and Cheese—a delightful and savory treat perfect for appetizers or as a unique addition to any meal.
Ingredients:
For the dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm milk (110°F or 45°C)
- 1/2 cup canned pumpkin puree
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 large egg
- 4 cups all-purpose flour
- 1/2 tsp salt
For the mushroom filling:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, finely chopped (such as cremini or button mushrooms)
- 1/2 cup grated cheese (such as cheddar, mozzarella, or Gruyère)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
For assembly:
- 1/4 cup melted butter (for brushing)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions:
1. Prepare the dough:
- In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes, or until frothy.
- In a large mixing bowl, combine the pumpkin puree, sugar, melted butter, and egg. Stir to combine.
- Add the yeast mixture to the pumpkin mixture.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Prepare the mushroom filling:
- Heat olive oil in a skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the finely chopped mushrooms and cook until they release their moisture and are well browned, about 7-10 minutes.
- Stir in the grated cheese and chopped parsley. Season with salt and pepper. Remove from heat and let cool.
3. Assemble the rolls:
- Preheat your oven to 375°F (190°C).
- Punch down the risen dough and turn it out onto a floured surface.
- Roll out the dough into a large rectangle, about 1/4 inch thick.
- Spread the mushroom filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from one end to the other to form a log.
- Slice the log into 1-inch pieces and place them cut-side up in a greased baking dish or on a parchment-lined baking sheet.
- Brush the tops of the rolls with melted butter.
4. Bake:
- Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through.
- If desired, sprinkle grated Parmesan cheese over the rolls during the last 5 minutes of baking.
5. Serve:
- Allow the rolls to cool slightly before serving.
Tips:
- For a richer flavor, you can add a pinch of dried herbs like thyme or rosemary to the mushroom filling.
- If you prefer a sweeter dough, you can increase the sugar in the dough recipe.
These Baked Pumpkin Rolls with Mushroom Filling and Cheese are warm, savory, and perfect for any occasion. Enjoy!
