Pumpkin Poppy-Seed Challah | recipe

Pumpkin Poppy-seed Challah Rolls

Yield: 2 dozen rolls or 2 large loaves
2 tablespoons Active Dry Yeast
1 teaspoon Sugar
1 1/2 cup Very Warm Water
1/4 cup  Butter melted (plus more for pans and brushing rolls)
1/2 cup Honey
4 Eggs 
1 14oz can pureed Pumpkin
1 tablespoon Salt
Flour (I did 1/2 wheat 1/2 white)
Activate yeast in water with 1tsp sugar until foamy. Meanwhile, wisk together butter, honey, eggs, pumpkin, and salt until well combined add to yeast mixture. Stir in just enough flour, 1 cup at a time, to make smooth dough. Turn on to a lightly floured surface and Knead until soft and elastic (approximately 6 minutes). Place in greased bowl and allow to raise until double, about 1-1.5 hours. Once doubled preheat oven to 350. Form dough into rolls and place in buttered 9×13. Allow to double then brush with melted butter, sprinkle with poppy seed and bake until golden (16-22 minutes). Serve warm and enjoy! =)
“And Jesus said to them, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.”
John 6:35

About Rachel

"Come now, and let us reason together," says the Lord, "Though your sins are like scarlet, they shall be white as snow; though they are red like crimson, they shall be as wool. If you are willing and obedient you shall eat the good of the land; but if you refuse and rebel, you shall be devoured by the sword"; for the mouth of the Lord has spoken." Isaiah 1:18-20

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