Maple Nutmeg Pumpkin Rolls
Source of Recipe
Macklinda
List of Ingredients
Maple-Nutmeg Pumpkin Rolls
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.
Recipe
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.
Makes 18 rolls.
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.
Makes 18 rolls.
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