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Maple-Nutmeg Pumpkin Rolls




Source of Recipe


Internet


List of Ingredients




1/4 cup warm water
2 1/2 tsp dry yeast (1 envelope)
1/4 cup all-purpose flour
1 Tbs sugar
1/2 cup milk
2 Tbs butter
3/4 cup canned solid pack pumpkin
1/4 cup pure maple syrup
2 large eggs
1 tsp salt
3/4 tsp ground nutmeg
1/4 cup plus 1 Tbs sugar
4 cups (approx.) all-purpose flour


Recipe



For sponge: dissolve yeast in warm water in large mixer bowl. Add 1/4 cup flour and 1 Tbs sugar. Mix together, cover with plastic, and let rise in warm place 45 minutes or until very foamy.
For bread (when sponge is almost ready): bring milk and butter just to a simmer, then remove from heat and stir to melt butter. Cool 10 minutes.
Into milk and butter, whisk in pumpkin, syrup, eggs, salt, nutmeg, and 1/4 cup plus 1 Tbs sugar.
Whisk pumpkin mixture into the sponge.
Using mixer with dough hook, mix in flour, 1 cup at a time, until dough forms. Mix until smooth and elastic, adding more flour if sticky, about 5 minutes.
Cover bowl with plastic and a clean kitchen towel; let dough rise in a warm, draft-free area until doubled in volume, about 1 hour 30 mins.
When dough has risen, grease two heavy baking sheets. Punch dough down and transfer to a floured surface. Knead until smooth.
Divide dough into 18 equal pieces. Shape each piece into a ball or bowknot and arrange on prepared baking sheets, spacing two inches apart. Cover with clean kitchen towels and let rise until doubled - about 45 minutes.
Preheat oven to 425 deg F. Bake rolls until golden brown, about 15 minutes. Transfer to racks and cool slightly, then serve.