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Yeast, rolls- Pumpkin Rolls

List of Ingredients



1 tablespoon plus
3/4 teaspoon dry yeast
1/4 cup warm water (105°F to 115°F)
1 cup canned solid pack pumpkin
1 cup warm milk
3/4 cup sugar
2 1/2 tablespoon vegetable oil
2 1/4 teaspoons salt
5 1/4 cup (about) all purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted




Recipe

Sprinkle yeast over warm water in small bowl; stir to dissolve. Mix pumpkin, milk, sugar, 2 1/2 tablespoon oil and salt in heavy-duty mixer fitted with dough hook. Blend in yeast mixture. Gradually beat in enough flour 1 cup at
at time to form stiff dough. (Dough can also be mixed by hand.) Continue beating until dough forms ball.
Lightly oil large bowl. Add dough, turning to coat. Cover bowl with plastic.
Let dough rise in warm draft-free area until doubled, about 1 1/2 hours.
Lightly grease 2 large cookie sheets. Punch dough down. Turn dough out onto lightly floured surface. Divide into 2 pieces. Divide each piece into 12 pieces. Cover with towel for 10 minutes. Roll each dough piece into smooth ball. Place 1 ball in center of each prepared sheet; arrange 17 balls around each in concentric circles with sides just touching. Cover rolls with towels and let rise in warm draft-freearea until doubled in volume, 45 minutes.
Preheat over to 350°F. Brush rolls lightly with 2 tablespoons butter. Bake until rolls are golden brown, about 30 minutes. Brush with remaining butter.
Serve rolls warm.

Bon Appetit 1990