I made several changes:
- I used half whole wheat instead of all white.
- I used ready mixed pumpkin spice, but I guess that's probably quite similar to the spices in the recipe.
- I omitted the crystallized ginger, because even while I have it in store (why?) I dislike the taste of it very much, so I used candied orange zest instead.
- As usual I used less salt: 1 tsp (instead of 1,5 tsp)
And they turned out as lovely fragrant buns for lunchboxes or breakfast. If I'd make them again I would make them into round rolls, I like that better.
|Recipe: Cranberry-Pumpkin Rolls|
UPDATE: this was my last entry for the Avid Baker Challenge for the time being. Thanks for baking together and sharing!