Thursday, January 3, 2013

Pumpkin No-Knead Dinner Rolls with Cheese

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I prepared this rolls during school holidays as lunch for my 3 kids and me. Then served these cheese rolls with mushroom soup. They just love it!
This no-knead rolls is similar with No-knead Dinner Rolls that I posted. The only different is changed it into savoury rolls with added pumpkin, brown onion, sausage and cheese. Today rolls are bigger. I shaped the dough into 8 instead of 12 pieces. Less work on shaping and transferring into pan :P Do use non-stick pan if you have any(or lined the side) as the melted cheese will stick at the side of pan. The extra effort of lining the pan definitely helps on cleaning afterwards. Enjoy!

Inspired from Martha Stewart No-knead dinner rolls
Half the recipe
170ml warm water
50g pumpkin puree
7g active dry yeast

20g sugar
2 tablespoons melted butter (replace with vegetable oil) 
1 egg, lightly beaten (reserve some for egg wash)
1/4 teaspoon salt
3 cups all-purpose flour (spooned and leveled), plus more for shaping dough
2 tablespoons parmesan cheese
(C) Filling and Topping
1 onion (sliced and cook with some oil till brown)
1-2 diced sausage
*Mix onion and sausage together. Set aside.
50g shredded cheddar cheese

1. Mix warm water and pumpkin puree into a large bowl; sprinkle with yeast, slightly mix and let stand until foamy, about 5 minutes.

2. Add sugar, butter, eggs, and salt; whisk to combine. Add flour and parmesan cheese; mix until incorporated and a sticky dough forms. Pour in mixture of brown onion and sausage. Slightly mix till combine.

3. Cover bowl and set aside in a warm place until dough has doubled in bulk, about 1 hour.
4. Turn dough out onto a well-floured work surface. With scraper divide the dough into half. Each half divides into 4 portions. Repeat the same for the other half. (total of 8 pieces).

5. Generously grease a round 9' baking pan(non-stick pan is better). Place dough balls in and let it rise in a warm place until doubled in bulk, 30 to 40 minutes.
*The dough is very sticky. I used scraper and spatula to 'shape' and transfer into pan.

6. Apply egg wash. Sprinkle the top with shredded cheddar cheese. Bake in preheated oven 180C for about 30 minutes. Bake until golden and rolls sound hollow when tapped on bottom (tent with aluminium foil if browning too quickly).

I'm submitting this post for this month :
~ Wild Yeast Blog @ Yeastspotting
~Recipe Box hosted by Bizzy Bakes


  1. looks really yummy! do u think i can use bread flour instead?

    1. I think bread flour can be used. The texture will be more on bread. Happy baking!

    2. thks! will give it a try :)

  2. These look yummy! I love pumpkin. =)

  3. Hi Viv,

    I can definitely see the amazing side of this recipe. It seems fail-proof and really fantastic with your adaption. Bookmarked!


  4. This sounds great, Vivian, i can't wait to try, love all things pumpkin :) would be a great snack for my son to take to kindy.


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