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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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When these rolls came out of the oven and I tasted the first one sandwiched with a little butter I almost did a cartwheel. Finally, I’d made a recipe with yeast that actually tasted good! Ingredients:
pumpkin yeast rolls (originally published in the december 1998 edition of cooking light magazine. i halved the recipe as outlined below.) |
1/2 cup canned pumpkin |
1 teaspoons vanilla extract |
1/2 package dry yeast (about 1 1/8 teaspoons) |
1 tablespoons brown sugar |
3/8 cup warm fat-free milk (105° to 115°) |
2 1/2 cups bread flour, divided |
1/8 cup stick margarine or butter, softened |
1/2 teaspoon salt |
1/2 teaspoon cider vinegar |
1/4 teaspoon ground nutmeg |
1/2 large egg (note: just scramble one egg in a dish and pour half into your recipe) |
cooking spray |
Directions:
1. Combine the pumpkin and vanilla extract, and set aside. Dissolve yeast and sugar in milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour, pumpkin mixture, margarine, salt, vinegar, nutmeg, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in 1 cups flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
3. Coat muffin cups with cooking spray. Punch dough down. Divide into 12 equal pieces; shape each piece into a ball. Place 1 ball in each muffin cup. Cover and let rise 30 minutes or until doubled in bulk.
4. Preheat oven to 350°.
5. Uncover dough; bake at 350° for 20 minutes. Remove from pans; cool on wire racks.
6. Read more about this recipe at my food blog
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