Prepared in a Pumpkin Casserole
With careful artistic details and the brilliant spectrum of autumn colour, the Pumpkin Casserole makes a wonderful seasonal addition to countertops or holiday tables. Filled with homemade pumpkin soup, this cast iron must-have becomes a Halloween or Thanksgiving favourite – and placed anywhere with its decorative lid, the Pumpkin Casserole fits with any autumn decor around the kitchen or dining room.
Soft, sweet and topped with a crunchy seed mixture, these rolls are sure to become an autumn favourite. Baked and served in our Pumpkin Cocotte, they make a show-stopping side dish.
1. Heat milk to 35°C (95°F) to 38°C (100°F). In a large mixing bowl or the bowl of a stand mixer, combine milk with sorghum syrup and salt. Stir to combine. Sprinkle yeast over the top and let sit 5 minutes or until foamy.
2. Add butter and flour and mix until combined. Knead until dough is soft and smooth, about 5 minutes. Dough will be soft and pliable but still a bit sticky.
3. Transfer to a lightly oiled bowl. Cover with a clean towel and let rise 2 to 3 hours or until doubled in size.
4. Heat oven to 205°C (400°F). Generously butter the Pumpkin Cocotte.
5. Punch down the dough and divide into 7 equal pieces, rolling each into a smooth ball. Arrange in the cocotte in a flour pattern, with one ball in the middle and six balls evenly spaced around the edge.
6. Lightly brush the tops of the rolls with the egg wash. Sprinkle the seeds generously. Cover and let rise until slightly puffed, about 30 minutes.
7. Bake 20 to 25 minutes or until the tops are golden. Remove from the oven and let cool slightly before serving.
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1/2 cup whole milk
3 tablespoons sorghum syrup (substitute light molasses or raw honey if necessary)
1/4 teaspoon kosher salt
1 1/2 teaspoons instant yeast
3 tablespoons butter at room temperature, cubed
1 3/4 cups all-purpose flour
1 egg white, lightly beaten with 1 tablespoon water
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 teaspoon flax seeds
Preparation and Cooking:
25 minutes cooking