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Pumpkin Rolls II
Pumpkin Rolls II
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
150 minutes
Delightful pumpkin rolls, perfect for fall, use either fresh pumpkin or squash puree.
Ingredients:
  • 1.5 cups pumpkin puree
  • 0.5 cup white sugar
  • 0.25 cup butter, melted and cooled
  • 2 teaspoons salt
  • 1 (0.6 ounce) cake compressed fresh yeast
  • 5 cups bread flour
Instructions:
  • In a small saucepan, heat the milk until it bubbles. Remove from heat and cool until lukewarm.
  • Combine milk, pumpkin, sugar, butter, salt, yeast, and 2 cups of flour in a large bowl. Mix until well combined. Gradually add the remaining flour, beating well after each 1/2 cup addition. Once the dough comes together, knead on a lightly floured surface for about 8 minutes until smooth and elastic.
  • Prepare a generously oiled large bowl, then transfer the dough into the bowl and gently toss to ensure it's covered in oil. Cover it with a damp cloth and allow it to rise in a cozy spot until it doubles in size, approximately 1 hour.
  • Cut the dough into four equal pieces, then cut each piece into four smaller pieces, and finally cut each of these 16 pieces in half, making a total of 32 pieces. Shape each piece into a round ball and arrange them on lightly greased baking sheets. Cover the rolls with a damp cloth and let them rise until doubled in size, which should take about 40 minutes. In the meantime, preheat the oven to 375 degrees F (190 degrees C).
  • Place in a heated oven and bake until beautifully golden, about 10-15 minutes.

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