Dinner rolls that look like pumpkins and taste like chamomile. You can make them with dried chamomile flowers or with a opened bag of chamomile tea for a gorgeous subtle flavour.
5 cup bread flour
1 envelope instant yeast
1/3 cup sugar
1 tsp salt
1 1/2 cups warm milk (100–110℉ or 10-45C)
1 tsp dried chamomile flowers (1 chamomile teabag)
6 tbsp butter, at room temperature
1 egg, at room temperature
String
1 egg, beaten
2 tbsp melted butter
Place the milk and the chamomile in a small pot over medium heat. Cook, stirring often, until the milk is just about to simmer. Turn off the heat, remove the pot from the stove and leave the chamomile to steep until the milk cools to the correct temperature for yeast ((100–110℉ or 10-45C). Strain out the chamomile and discard.
In the bowl of your stand mixer, add 3 cups flour, yeast, sugar, salt, milk, butter & egg. Using your dough hook, mix on low until the flour is incorporated. Scrape down the sides of the bowl and mix on medium for 2 minutes.
Now add 1/2 cup flour and mix for 2 minutes on medium until all the flour is incorporated. Scrape down the sides of the bowl if necessary.
Cover the dough and leave to rise for 45 minutes or until doubled in size.
Preheat oven to 375 degrees.
Punch down the dough and form dinner rolls. It should make 8-12 rolls, depending on how big and fluffy you like them!
Wrap 4 lengths of string around each bun to form the segments of a pumpkin as shown in the video above. Do this for all the rolls. Place the rolls on a greased baking sheet, cover with plastic wrap or a damp tea towel and leave in a warm place until doubled in size. Brush the rolls with a beaten egg.
Bake 12-15 min or until golden brown.
Brush hot rolls with melted butter.