Good Eats and Sweet Treats from My Small Boston Kitchen

Multigrain Pumpkin Clover Rolls

Happy, Happy New Year, friends! Here’s hoping 2015 is a great year — I have a feeling it’s going to be. I had meant to share this yummy recipe with you weeks ago, but… that didn’t happen, now did it? I was busy working (LOVE my new job), gift shopping, Christmas-movie-watching, spending the holidays with my family (and not touching a computer for days), attempting to figure out the secret sauce for online dating (still don’t have a clue), and otherwise enjoying the holiday season. So, now Christmas AND New Years have passed, and pumpkin season is definitely behind us, but I say, so what! Maybe you, like me, have an extra can or two of pumpkin still hanging around that needs using up.

I made these rolls on a whim, since we didn’t think we had enough carbs at Thanksgiving dinner (HA), but they came together really easily. I still love working with yeast, and the satisfaction you get from successfully activating a packet, and creating dough that rises like wild. It’s such a good feeling! I guess I do it infrequently enough that it’s still a novelty to me, but I’ll take it!

Multigrain Pumpkin Clover Rolls - Sweetly Serendipity

Multigrain Pumpkin Clover Rolls - Sweetly Serendipity

I cooked these rolls a touch to much, so if you give them a try — keep an eye on that! The flavor was still fantastic, but they dry out easily if you’re not watching carefully. The recipe gives temperature guidelines, which should make it easy NOT to overcook them, but I must have been doing something else because I totally missed the mark. They really were still delicious though, especially slathered with butter, or stuffed with a smear of dijon and a mound of ham.

Multigrain Pumpkin Clover Rolls - Sweetly Serendipity

Multigrain Pumpkin Clover Rolls - Sweetly Serendipity

With the leftovers, we made fresh breadcrumbs for mac and cheese, which worked out great. I think these would also make great (albeit rather oddly shaped) french toast. The spices come through nicely, though aren’t overbearing, so the rolls have a wonderful holiday flavor. For my first try at buttery clover rolls, I’d say these were a success!

Multigrain Pumpkin Clover Rolls - Sweetly Serendipity

I followed this recipe from Baked By Rachel exactly, except I swapped in 1 1/2 cups spelt flour and 1 1/2 cup white whole wheat flour for the all-purpose. I promise to come back with more original recipes soon! Currently I’m still attempting to reenter the world of real people, away from the world where only pajamas, movie marathons, horseback rides, and sleeping exist 🙂

One Response to “Multigrain Pumpkin Clover Rolls”

  1. Sacha says:

    So glad you’re loving your new job, Taryn!

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