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LOCATION: Recipes >> Breads Yeast >> Pumpkin Rolls

Print this Recipe    Pumpkin Rolls

4-1/2 to 4-3/4 cups all-purpose flour
1 pkg. active dry yeast
1-1/4 cups milk
2 tablespoons shortening
2 tablespoons sugar
1 egg
1 tsp. salt
2/3 cup canned pumpkin
3 tablespoons butter or margarine, melted

In a large mixer bowl, combine 2 cups flour and the yeast. In
saucepan, heat milk, shortening, sugar, and salt just till warm,
(115- 120), stirring constantly till shortening is almost melted.
Add to dry mixture in mixing bowl.

Add egg and pumpkin. Beat 3 minutes at low speed of electric mixer,
scraping sides of bowl constantly. Beat 3 minutes at high speed.
Stir in enough of the remaining flour to make a soft dough. Turn
out on lightly floured surface.

Knead until smooth and elastic, 5 to 8 minutes. Place in greased
bowl, turning once to grease surface. Cover, let rise till double,
1 to 1-1/2 hours. Punch dough down. Cover, let rest 10 minutes.
Turn out on lightly floured surface.

Divide dough in thirds. Roll each third to 12-inch circle. Brush
with some of the melted butter or margarine. Cut each in 12 pie-shaped
wedges. Roll up wedges of dough starting at wide end of wedge.
Place rolls, point side down, on greased baking sheet. Brush again
with melted butter or margarine. Cover rolls with kitchen towel,
let rolls rise in warm place till very light, about 45-60 minutes.
Bake in 400f oven for 10 to 12 minutes or till golden brown.

Makes 3 dozen rolls.


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