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LOCATION: Recipes >> Breads Yeast >> Pumpkin Rolls 03

Print this Recipe    Pumpkin Rolls 03

Pumpkin Rolls
2 8" loves or 30 rolls

1 can pureed pumpkin
1/4 can light brown sugar
Nutmeg (freshly grated or 1/16 tsp ground)
2 tsp coarse salt or 1 tsp table salt
1 can milk
6 T butter
2 tsp grated lemon peel
1T active dry yeast
1/4 can warm water
4 1/2 - 5 can white flour preferably unbleached
Melted butter

Beat into pumpkin, brown sugar, several gratings of nutmeg, salt,
milk, butter and lemon peel. In a medium bowl dissolve the yeast
in the warm water. Add the pureed mixture and then stir in the
flour cup by cup until the dough starts to come away from the sides
of the bowl. Turn dough out on a floured surface and knead for
4-5 min until smooth, adding more flour as necessary. Clean the
bowl, grease it, and return the dough to it, turning to coat.

Place the bowl covered with plastic wrap over a pan of hot but not
boiling water and let rise until double in volume (30 - 40 min).
Turn the dough out and form into rolls. Place on a buttered baking
sheet an inch apart and cover lightly with a towel. Let rise until
double in size. (Or form into two 6-in loaves or one large loaf
for a 9-10 in bread pan.) Bake in a preheated 375F oven 15-20 min
until golden on top (25 min for a small loaf, 40 for the 9 in size).
Remove and brush with melted butter. Serve warm.

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