Yeast: Golden Pumpkin Twists
Source of Recipe
Adapted from Libby's Favorite Pumpkin Recipes
List of Ingredients
1/3 c light margarine, melted
1 c pumpkin, canned
1 c fat-free milk
2 whole eggs
2 pkgs dry yeast
5 c unbleached flour
1/2 c granulated sugar
1 whole egg white, slightly beaten
1 tsp salt
1 tsp water
Recipe
In a small saucepan, heat margarine and milk 105 to 115 degrees. Dissolve yeast in warm milk mixture.Stir in sugar and salt. In a mixing bowl, combine yeast mixture, pumpkin, two eggs, and four cups flour. Beat for three minutes. Gradually add remaining flour. On a lightly floured surface, knead dough until smooth, working in additional flour as necessary to form stiff dough. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Cover; let rise in warm, draft-free place until doubled in size, 1 hour. Punch down dough. Knead a few times to work out bubbles. On a lightly floured surface, roll out dough into a 10 x 24" rectangle; if dough resists rolling, allow to rest ten minutes. Cut into 24 strips, 10" long and 1" wide. Tie each strip into a knot. Place on lightly sprayed baking sheet.Cover and let rise in draft-free place for 30 minutes. In a small bowl, combine egg white and water. Brush on rolls. Bake in 350 degree preheated oven for 25 minutes, or until golden brown.
YIELD: 24 Servings
Nutritional Analysis per serving (24 servings total)
Calories 124 Total Fat 2 g
%CFF 13 % Cholesterol 18 mg
Protein 4 g Sodium 119 mg
Carbohydrates 24 g Fiber 1.5 g
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