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SETTING THE TABLE:

Opener: What are some ways you see the need for “shalom peace” in our lives and the lives of those around us? (see Meditation on Psalm 34 for “Shalom Peace” definition)

Main: What are the hardest parts for you in cultivating and environment of peace? In bringing life from death and order from chaos?

Closer: How can we as a group encourage each other in the ongoing work of cultivating peace? How can we work together as a group to help bring peace to a specific area?

PECAN PUMPKIN CINNAMON ROLLS

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4 cups unbleached, AP flour (White Lily, preferably)
2 1/2 Tablespoons Baking Powder
3 teaspoons kosher salt
1 stick of chilled unsalted butter, diced
2 cups cold full-fat buttermilk plus more

Filling:
You can use 1 jar of the Williams-Sonoma Pecan Pumpkin Butter for your filling or make your own. A can of Libby PURE Pumpkin Puree will work just fine.

You’ll need:
1/2 cup pumpkin puree
1/2 dark brown sugar
1 tsp pure vanilla extract
1 tsp kosher salt
2 tablespoons unsalted butter, melted

Topping:
1 cup powdered sugar
1 tablespoon fresh lemon juice
3 Tablespoons whole milk

Method
1. Preheat your oven to 425 degrees. Rub one tablespoon of butter inside of a large cast-iron skillet or a 9×13 metal pan. set aside.

2. whisk your flour, salt, baking powder together, cut the butter into the flour mixture using your fingers until the mixture is crumbly and the nothing is larger than a kernel of corn. Make a well in the middle of the bowl and add your buttermilk. You will have to determine how much liquid you need which is why I say “plus more’ in the ingredient list. Biscuits aren’t the easiest thing to interpret because you just have to get in there and be confident, it’s an art and a little science (wink). So you need to determine if your dough is still dry, add a few splashes of buttermilk at a time so that you don’t overdo it but there should no dry ingredients left.

3. Dust your work surface with a little flour and pull the dough on to the table. Dust the top of your dough ball with a little more flour. Gently pat it down until it’s about an inch thick, fold it in half towards you and fold it again from the left over to the right. dust your hands with flour and gently massage the outside of the dough just getting it to take shape of a square, it won’t be perfect but close enough is perfect. Using your rolling-pin, gently begin to roll out your dough using a bounce-like motion as to not be to tough on the dough. Alternate rolling the dough out side-to-side until it is about 1/2 inch thick.

4. Spread an even layer starting from the center of the dough and working your way out until you’re about 1/2 inch from all sides of the dough. Now, this is where it gets sticky and fun. Make sure you have sharp knife, preferably serrated, handy to cut your rolls. Also have an offset spatula near you to help lift any dough that may have stuck while you were rolling.

You are going to begin rolling your dough in to a cylinder away from you but be careful not to move to fast or you will lose all your filling.So you want to run your offset spatula down the bottom side of the dough with every new turn. Do this until you have a complete roll that is ready to be cut.

5. Cut the rolls about an inch thick and begin placing them in your skillet starting from the outside in. If you’re using a 9×13 pan, you will single-file line them until the pan is full. And your rolls should be snug so they can push on each other and this helps them to rise and the filling to stay inside.

6. Cook for about 20-35 minutes or until you puncture the dough layer and it comes out clean. Let rest and for 10-15 minutes before drizzling your icing on top. Mix you powdered sugar, lemon juice, milk until combined and is thick but pourable, you may need just a splash more of milk to reach the right consistency. Enjoy!

--Recipe provided by Nashville Chef and Owner of The Salted Table: Charles Hunter III