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Spiced Pumpkin Rolls




Source of Recipe


America’s Best Baking Recipes, pg. 26.


Recipe Introduction


This is one of Keith's favorite recipes to make for Country/State Fair because it is always delicious, is very striking and forgiving. The first time he made it was for
Riley County Fair in ‘97 for which he got a purple. He makes them for Thanksgiving or Christmas whenever possible.
IF you have leftovers, they make great sandwiches with Zak's leftover Holiday cheeseball and turkey! We don't get them very often because we rarely have them leftover!


List of Ingredients




1 T. yeast
1/2 t. sugar
1/3 c. sugar
3/4 c. warm water (110 degrees)
1 c. mashed pumpkin
1 T. pumpkin pie spice
3/4 t. salt
1 large egg
1 c. whole wheat flour
3 1/4 - 3 3/4 c. bread flour

Recipe



Combine yeast, 1/2 t. sugar, and warm water in a 2 cup liquid measuring cup and let mixture stand 5 minutes. Beat yeast mixture, 1/3 cup sugar, pumpkin and next 3 ingredients at med. speed until blended. Gradually stir in wheat flour and enough bread flour to make a soft dough. Knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk. Punch down dough; lest rest 15 minutes. Divide in half, shaping each portion as desired. Cover and let rise in a warm place, 20 minutes or until doubled in bulk. Bake at 425 degrees for 12-15 minutes or until done.

Makes 2 dozen.