Pumpkin Nutmeg Dinner Rolls
Source of Recipe
unknown
List of Ingredients
2 Cups mashed pumpkin (can use canned, solid packed)
1 pack active dry yeast
8 C flour (all purpose)
1/3 C sugar
3/4 C milk, lukewarm
3/4 C (1 1/2 sticks) COLD butter, cut into small pieces
1 teas. nutmeg
1 teas. salt
2 large eggs
Recipe
Thoroughly mix the yeast with 1 teas. of the sugar and the milk ... let sit for about 6 minutes.
In a large bowl, mix the remaining sugar, salt, nutmeg and 7 cups of the flour. Blend in butter, then add pumpkin, ONE of the eggs, the yeast mixture and mix very well into a sticky dough.
On a floured board, begin kneading the dough while mixing in as much of the remaining flour as needed to keep the dough from sticking.
Continue kneading until the dough is smooth and elastic (about another 10 minutes). Place in a greased bowl, cover and move to a warm area until dough has doubled in size.
Divide dough into equally sized rolls to fill 2 greased round layer cake pans (allowing room for dough to rise). Cover pans and let dough rise again, until double in size.
Brush rolls with an egg-wash made by beating the remaining egg with 1 TBLS of water.
Pre-heat oven to 350.
Bake rolls until golden brown (about 40 minutes)
NOTE: Delish with regular butter ... but absolutely heavenly when served with whipped Cinnamon, Vanilla or Honey butter!
Vanilla and Honey Butters:
To one stick of softened butter, add 1 tablespoon powdered sugar and 1 teaspoon Pure Vanilla Extract. Blend well.
For honey butter, combine 1 stick of butter with 1 tablespoon honey. Blend well.
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Cinnamon Butter:
1 c. butter, softened
1/3 c. sweetened condensed milk(chilled)
1/2 tsp. corn syrup
3/4 tsp. cinnamon
Place all ingredients on a medium bowl and whip at high speed until smooth
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