If you came to my blog today looking for Wordless Wednesday, well, you're going to get a "Wordful" Wednesday instead! I just couldn't pass up the opportunity to share our family's favorite bread of the fall season. We will be dining on pumpkin rolls tonight along with some scrumptious pumpkin butter. If you love pumpkin baked goods like we do, give this recipe a try and leave me a comment letting me know how you liked them!
Pumpkin Rolls
2 pkg. active dry yeast
1 cup warm milk
1/3 cup butter or margarine, softened
1/2 cup sugar
1 cup cooked pumpkin
2 eggs
1 1/2 t. salt
5 1/2 to 6 cups flour (I use half fresh ground whole wheat and half white)
In mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls and place on baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 15-17 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen
Pumpkin Butter
Use the remaining pumpkin from the can of pumpkin (about 3/4 cup if not using canned pumpkin) and mix in 1 stick of softened butter, 6 t. brown sugar, and 1 t. cinnamon.
1 comment:
Hey Sydni,
These look great.I'm sure my daughter will love to make them.
In regards to your question about my post..you are more then welcome to link to me. I just finished my last grade 4 class and their prints are in the oven as we speak..we are having a bit of a Thanksgiving rush at school. In Canada we celebrate on the 2nd Monday of Oct and every class wants an art or craft project to take home.
Thanks for asking and I can't wait to see how your prints turn out.
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