@taylormariekelly_: #greenscreen #Relationship #longdistancerelationship

Taylor Kelly

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Wednesday 28 April 2021 04:58:02 GMT

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anna :

🥺💕

2021-04-28 05:01:45

1

OGBrie :

Cuties 🥰

2021-04-28 23:05:53

1

Kristen K :

Ugh you guys are so cute!!!

2021-04-29 18:06:55

1

lilykatefreddy :

I love your hair now, but that dark hair looked so good too!! 😍😍

2021-05-02 23:47:20

1

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This is my recipe for Pumpkin Spice sourdough rolls 🎃✨. They’re soft, fluffy, and filled with cozy autumn flavors of pumpkin and spices. Perfect with a cup of coffee or hot chocolate on chilly days 🍁. You definitely need to try them! Dough Ingredients • 680 g bread flour (high protein) • 200 g milk • 180 g pumpkin purée (unsweetened) • 80 g sugar • 12 g salt • 120 g active sourdough starter • 1 whole egg + 1 yolk • 1 tsp vanilla extract • ½ tbsp cinnamon • ½ tsp nutmeg • ¼ tsp ground ginger • ¼ tsp ground cloves (optional) • 90 g unsalted butter ⸻ Filling • 220 g unsalted butter, room temperature • 230 g sugar • 30 g pumpkin purée (optional, for extra moisture) • 2 tbsp cinnamon • 1 1/2 tbsp pumpkin spice mix Mix until smooth and creamy. Set aside at room temperature. ⸻ Frosting • 170 g (6 oz) cream cheese • 7 tbsp unsalted butter • 1 tbsp vanilla extract • 1 ½ cups powdered sugar • 2 tbsp caramel Beat all ingredients until smooth and fluffy. ⸻ Step-by-Step Instructions 1. Initial Mix In a large bowl, combine all dough ingredients except the butter. Mix until well incorporated. No need to knead yet. Cover and let rest for 20 minutes to help hydration and gluten development. 2. Kneading with Butter Knead the dough (by hand or with a mixer). Once slightly elastic, add butter gradually, one piece at a time. Continue kneading until dough is smooth, soft, and slightly sticky. 3. First Rise (Bulk Fermentation) Place dough in a greased bowl, cover, and let ferment at room temperature for 4–6 hours, or until it increases about 35–40% in volume. 4. Cold Proof Transfer dough to the fridge and let it rest overnight. This makes the dough easier to handle and improves flavor. 5. Warm Up the Dough Remove dough from fridge and let sit for 10 minutes at room temperature before rolling. 6. Prepare the Filling Mix butter, sugar, pumpkin purée (if using), cinnamon, and pumpkin spice until creamy. Keep at room temperature. 7. Roll and Fill Lightly grease your work surface (use butter, not flour). Roll dough into a rectangle. Spread filling evenly over the dough. Roll tightly from the long edge into a log. Tip: grease rolling pin if dough is sticky. 8. Shape the Rolls Cut the log into 7–8 equal pieces. Place rolls in a baking dish with a little space between them. 9. Final Proof Cover pan and let rolls rise for 2–3 hours at room temperature, or until doubled in size. 10. Bake Preheat oven to 320°F (160°C). Bake rolls for 30–35 minutes, until golden on top and fully baked. 11. Frost and Decorate Let rolls cool slightly (not too hot), then spread cream cheese frosting on top. #cinnamonroll #pumkinspice #sourdough #fallrecipes #CapCut

This is my recipe for Pumpkin Spice sourdough rolls 🎃✨. They’re soft, fluffy, and filled with cozy autumn flavors of pumpkin and spices. Perfect with a cup of coffee or hot chocolate on chilly days 🍁. You definitely need to try them! Dough Ingredients • 680 g bread flour (high protein) • 200 g milk • 180 g pumpkin purée (unsweetened) • 80 g sugar • 12 g salt • 120 g active sourdough starter • 1 whole egg + 1 yolk • 1 tsp vanilla extract • ½ tbsp cinnamon • ½ tsp nutmeg • ¼ tsp ground ginger • ¼ tsp ground cloves (optional) • 90 g unsalted butter ⸻ Filling • 220 g unsalted butter, room temperature • 230 g sugar • 30 g pumpkin purée (optional, for extra moisture) • 2 tbsp cinnamon • 1 1/2 tbsp pumpkin spice mix Mix until smooth and creamy. Set aside at room temperature. ⸻ Frosting • 170 g (6 oz) cream cheese • 7 tbsp unsalted butter • 1 tbsp vanilla extract • 1 ½ cups powdered sugar • 2 tbsp caramel Beat all ingredients until smooth and fluffy. ⸻ Step-by-Step Instructions 1. Initial Mix In a large bowl, combine all dough ingredients except the butter. Mix until well incorporated. No need to knead yet. Cover and let rest for 20 minutes to help hydration and gluten development. 2. Kneading with Butter Knead the dough (by hand or with a mixer). Once slightly elastic, add butter gradually, one piece at a time. Continue kneading until dough is smooth, soft, and slightly sticky. 3. First Rise (Bulk Fermentation) Place dough in a greased bowl, cover, and let ferment at room temperature for 4–6 hours, or until it increases about 35–40% in volume. 4. Cold Proof Transfer dough to the fridge and let it rest overnight. This makes the dough easier to handle and improves flavor. 5. Warm Up the Dough Remove dough from fridge and let sit for 10 minutes at room temperature before rolling. 6. Prepare the Filling Mix butter, sugar, pumpkin purée (if using), cinnamon, and pumpkin spice until creamy. Keep at room temperature. 7. Roll and Fill Lightly grease your work surface (use butter, not flour). Roll dough into a rectangle. Spread filling evenly over the dough. Roll tightly from the long edge into a log. Tip: grease rolling pin if dough is sticky. 8. Shape the Rolls Cut the log into 7–8 equal pieces. Place rolls in a baking dish with a little space between them. 9. Final Proof Cover pan and let rolls rise for 2–3 hours at room temperature, or until doubled in size. 10. Bake Preheat oven to 320°F (160°C). Bake rolls for 30–35 minutes, until golden on top and fully baked. 11. Frost and Decorate Let rolls cool slightly (not too hot), then spread cream cheese frosting on top. #cinnamonroll #pumkinspice #sourdough #fallrecipes #CapCut

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