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!
Gorgeous!! Love the interior. It looks so sorry and light, even with the whole wheat. I think I'd prefer the pull apart buns too because i like the sides to be soft. And yes, yet another year of fun baking projects has flown by. It was fun. I'm looking forward to Christina's scientific approach to baking. I hope you are too :)
The pumpkins in the background bring out the color of the rolls. Very appealing!
They look wonderful and must have tasted even better. Orange zest sounds like a great addition, a nice complement to the other flavours.
Orange zest..candied! I have never used that before. Sounds delightful. Wonderful looking rolls.
These look so cute! I actually used the candied ginger and then couldn't tell it was there. Wonderful photos!
These were good. Liked your idea of using candied orange zest. Must have tasted good!
Your buns look great, Lien!
After reading your comments, I made rolls instead of pull-apart buns, as you recommended, and was very happy with the result.
Lien, I just saw your comment on the ABC website and stopped by to say how much I've enjoyed baking with you this past while. Hope to see you around....
Thanks Zosia, I've enjoyed baking with you all too!
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