One of my goals during this pumpkin baking season is to try to improve upon some of my favorite recipes from last year. One of my favorite recipes last year were these soft and fluffy pumpkin spice bread rolls.
I decided to make a sweeter version by adding a hidden filling of Nutella. The bread itself isn’t very sweet, so the Nutella goes quite nicely with it. From the outside, these breads look like ordinary rolls so I love the Nutella surprise in the middle.
The bread recipe is pretty easy to put together, but it does require about three hours of proofing so you need to plan accordingly.
The original rolls were great to eat with a savory meal. I made the original ones for Thanksgiving last year. These Nutella filled ones are good for snack, breakfast, or even dessert.
Nutella filled Pumpkin Bread Rolls
Yield: 18 rolls
4 3/4 cups All-Purpose Flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup brown sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
15-ounce can pumpkin
2 large eggs
1/4 cup melted butter
Nutella for filling
1. Combine all of the dough ingredients except Nutella, and knead them with the dough hook attachment on your mixer for five minutes. Dough will still be sticky. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 1/2 hours. It will expand, but not a huge amount.
2. Turn the dough out onto a lightly floured surface, divide it in half. Working with the half dough, divide into 9 pieces. Roll the 9 pieces of dough between your palms until they are smooth round balls. Place balls into a 8 x 8 baking pan lined with parchment paper. Take dough ball and make a large well in the bottom side. Put in 1/2 tbsp of Nutella and then reseal bottom. Repeat process with remaining dough and place side by side in baking pan. Repeat process with other half of dough, placing balls into another baking pan. Cover both pans with a proof cover or lightly greased plastic wrap, for about 90 minutes.
3. Bake the bread in a preheated 350°F oven for 30 minutes.
Recipe adapted from King Arthur's Flour