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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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A fall season favorite. Ingredients:
3 1/2-4 1/2 cups flour |
1/4 cup brown sugar |
1 (1/4 ounce) package yeast |
1 teaspoon salt |
1 tablespoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon ginger |
1 cup milk |
1/4 cup water |
3/4 cup canned pumpkin |
1/4 cup canola oil |
1 egg |
2 tablespoons melted butter |
3/4-1 cup golden raisin |
Directions:
1. Combine 1 1/2 cups of flour, brown sugar, yeast, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
2. Heat milk, water, pumpkin, and oil to 120°F.
3. Add warm liquid and egg to the flour mixture.
4. Beat on high speed 3 minutes. Then add the raisins.
5. Stir in enough of the remaining flour to make a soft dough.
6. Knead 5 minutes or until the dough is smooth and elastic.
7. Cover and let rise 20 minutes.
8. Punch the dough down and shape into 2 inch balls. Place 3 balls in each greased muffin tin to make cloverleaf rolls. Brush with melted butter.
9. Cover and let rise 20 minutes.
10. Bake at 375°F for 20 minutes or until tops are golden brown.
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