Breadmakers Recipes

Harvest Pumpkin Roll

A sweet bread with a layer of pumpkin puree is rolled, sliced and glazed with maple syrup. The aroma during baking will leave you feeling warm and welcome. It tastes amazing too!

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme?
Breadmaker
BB-CEC20
Home Bakery Mini
Breadmaker
BB-HAC10
Home Bakery Virtuoso?
Breadmaker
BB-PAC20
Home Bakery Virtuoso? Plus
Breadmaker
BB-PDC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme?
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso?
Breadmaker
BB-PAC20

Home Bakery Virtuoso? Plus
Breadmaker
BB-PDC20

Ingredients (for BB-CEC20, makes 24 rolls):

Bread Dough:

  • 210mL (7/8 cup) milk
  • 1 large egg, beaten
  • 427g (3-1/3 cups) bread flour
  • 46g (4 Tbsp.) sugar
  • 5.6g (1 tsp.) salt
  • 57g (1/4 cup) butter
  • 4.2g (1-1/2 tsp.) active dry yeast

Filling:

  • 2/3 cup canned pumpkin puree
  • 5 Tbsp. sugar

Glaze and Topping:

  • 1/4 cup maple syrup 
  • 6 Tbsp. sugar

Ingredients (for BB-HAC10, makes 10 rolls):

Bread Dough:

  • 1/2 cup milk
  • 1 large egg, beaten
  • 2-1/3 cups bread flour
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/4 cup butter
  • 1 tsp. active dry yeast

Filling:

  • 1/2 cup canned pumpkin puree
  • 3 Tbsp. sugar

Glaze and Topping:

  • 1/8 cup maple syrup 
  • 3 Tbsp. sugar

Ingredients (for BB-PAC20, makes 24 rolls):

Bread Dough:

  • 210mL (7/8 cup) milk
  • 1 large egg, beaten
  • 427g (3-1/3 cups) bread flour
  • 46g (4 Tbsp.) sugar
  • 5.6g (1 tsp.) salt
  • 57g (1/4 cup) butter
  • 4.2g (1-1/2 tsp.) active dry yeast

Filling:

  • 2/3 cup canned pumpkin puree
  • 5 Tbsp. sugar

Glaze and Topping:

  • 1/4 cup maple syrup 
  • 6 Tbsp. sugar

Ingredients (for BB-PDC20, makes 24 rolls):

Bread Dough:

  • 210mL (7/8 cup) milk
  • 1 large egg, beaten
  • 433g (3-1/3 cups) bread flour
  • 42g (3-1/2 Tbsp.) sugar
  • 5.0g (1 tsp.) salt
  • 57g (2 oz.) unsalted butter
  • 3.0g (1 tsp.) rapid rise yeast

Filling:

  • 2/3 cup canned pumpkin puree
  • 5 Tbsp. sugar

Glaze and Topping:

  • 1/4 cup maple syrup  
  • 6 Tbsp. sugar
1

Following the instruction manual, prepare the dough using the Bread Dough ingredients listed. 

2

Prepare the filling while the dough kneads. In a small bowl, add all ingredients for Filling, and mix well. 

3

When the DOUGH course completes, press CANCEL (or press and hold START/RESET) and transfer dough on a lightly floured board. For BB-PDC20/BB-PAC20/BB-CEC20, divide the dough into three. For BB-HAC10, divide the dough into two. Roll each into dough into 8" x 9" sheets.

4

Spread prepared filling. For BB-PDC20/BB-PAC20/BB-CEC20, for each sheet, spread 3/4 surface of the sheet with 1/3 portion of the filling. For BB-HAC10, for each sheet, spread 3/4 surface of the sheet with 1/2 portion of the filling.

5

Roll each dough jelly-roll style starting from the side with filling, then pinch seam to seal. For BB-PDC20/BB-PAC20/BB-CEC20, place the dough, seam side down and cut into 8 pieces. For BB-HAC10, place the dough seam side down and cut into 5 pieces. Each piece should be about 1" thick.

6

Line baking sheet with greased parchment paper. Place each piece 2" apart. Cover with plastic wrap and allow to rest in a warm place (about 86-95°F) for 40 minutes to 1 hour for BB-PDC20/BB-PAC20/BB-CEC20, or 30-40 minutes for BB-HAC10, or until size doubles.

7

Brush each dough with maple syrup and sprinkle on sugar. Bake in an oven preheated to 375°F for 10 to 15 minutes.

8

Serve while warm.

9

Enjoy!

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