Bread Baking: Pumpkin Sweet Swirl Buns
Who says pumpkin's just for dessert? These sweet buns laced with a hazelnut-graham cracker swirl are perfect breakfast treat. The sugary drizzle is optional but pretty.
The great thing about this recipe is that you do most of the work the night before, then refrigerate the formed rolls and bake them the next day. The dough continues to rise in the refrigerator and the buns are ready to bake the next morning...or afternoon...or evening. After a while, the cold temperature slows the rise, so the buns can happily spend more time in the refrigerator with no ill effect.
Of course, there's a limit. Sooner or later, the dough will over-rise or the gluten will degrade and you'll have a pan full of sludge instead of a pan full of buns. So keep that in mind.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. Lately, she's been buried in dough working on her first cookbook, but you can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.