PUMPKIN YEAST ROLLS
Source of Recipe
Elaine Thomas at the RT
List of Ingredients
2 packages yeast
1 cup milk
1/3 cup butter, softened
1/2 cup sugar
1 teaspoon salt
1 cup canned pumpkin (not pie filling)
2 eggs
5 to 6 1/2 cups flour(depending on eggs)
Heat milk. Add yeast. Let proof. Place butter, sugar, pumpkin, 2 eggs, salt, and 5 cups flour in mixer bowl. Add yeast mix. Mix and stir in enough remaining flour to make a soft dough (dough is very soft). Place in a large greased bowl and turn once to grease top. Cover with plastic wrap and let rise in a warm place intil doubled, about 1 hour.
Punch down and shape into rolls (I made knots*). Place on greased cookie sheets, cover with towel. Just before putting in the oven brush with an egg wash (recipe below)
Bake in 350 oven for 15 minutes. Remove from pans and set on wire racks to cool.
I like smallish rolls and this recipe made 4 dozen.
Egg wash: 1 beaten egg plus 1 Tablespoon water mixed
together.
* To make knots, I seperated the dough into 4 sections. Then rolled each into a long roll and cut each section into 12 pieces. Then each pice was rolled into a a length around 4 or 5 inches long and tied in a knot. If you want bigger rolls just cut the 4 ropes into lesser pieces. Recipe
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