Pumpkin rolls
From Peggy!
|
1/2 c warm water
2 envelopes yeast 1/2 tsp sugar 7-8 cups all-purpose or bread flour 1 c milk, scalded and cooled to 110°F 1 cup canned pumpkin 1 c light brown sugar 1/2 c butter, melted 1 tsp salt 2 tsp ginger 1/2 tsp nutmeg 1/4 tsp cinnamon, allspice, cloves |
In a large bowl, combine the water, yeast and sugar; let stand 10 to 15 minutes until foamy. Stir in 1 cup flour, milk, pumpkin, brown sugar, butter, salt and spices; mix until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth, about 10 minutes.
Place dough in a greased bowl, turning to coat. Cover and let rise until doubled, 1.5-2 hours). Punch down dough and roll out to 1" thickness. Punch out 2 to 3" circles; re-roll scraps and punch out more biscuits. Arrange 1" apart on a baking sheet; let rise until doubled. Preheat oven to 350°F. Bake until golden brown, about 25 minutes. |
Notes:
- You can make this is two loaves, but be careful to make sure the loaves cook all the way through.
- You can also make these as pull-apart rolls.
- Divide the dough into 3ish oz balls: you should end up with 12+9 balls of dough. (Mine were roughly 3 1/4 oz each.)
- Spray a 9x13 and an 8x8 pan with non-stick spray.
- Place 12 rolls in the 9x13 pan (4 rows of 3) and 9 rolls in the 8x8 (3x3).
- Let rise for 30ish minutes until nicely risen.
- Bake at 350° for 25 minutes. Check the internal temp of the inside rolls to make sure it hits at least 190°; the 9x13 was fine at 25 minutes but the 8x8 took about 5 more minutes.