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Monday, November 11, 2013

Pumpkin Rolls


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These rolls are a fun way to be festive during the harvest season--they have just a hint of pumpkin and spice!  Serve them with butter and honey--they're a great addition to any dinner!
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Pumpkin Wheat Rolls

3 cups warm water
2 tbsp. yeast
1/3 cup honey
5 cups white wheat flour (can use white flour)
1/2 cup butter, melted
1/3 cup honey
1 tbsp. salt
2/3 cup can pumpkin
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ginger
3 1/2-5 cups white flour
Melted butter

In a bread mixer, sprinkle yeast over warm water.  Sprinkle 1 tbsp. sugar over yeast.  Add 1/3 cup honey and 5 cups flour.  Mix until blended.  Cover with a dish towel and let sit until big and bubbly for about 30 minutes.

Add melted butter, 1/3 cup honey, salt, pumpkin, cinnamon, nutmeg and ginger.  Add flour until the dough pulls away from the sides of the bowl and is slightly sticky to the touch.  Do not add too much flour or your tough will be heavy and tough.  Let mix for 8-10 minutes.  Transfer the dough into a warm buttered dish.  Butter the top of the dough so that it does not dry out. Cover dough, place in a warm spot away from drafts and let  rise until double in bulk or to the top of the bowl.  Do not let rise too much.

Punch dough down and divide dough in half. Roll each half into a large circle on a greased counter top.  Spread 1/2 cube soft butter over the top.  With a pizza cutter cut the dough into triangles.  Roll the triangles up starting with the large end.  Place on a greased cookie sheet.  Cover with a cloth, place in a warm place and let rise until double in bulk.  Bake in a 400 degree oven for 10-12 minutes or until lightly browned. Take out of oven and brush butter on the top of the rolls.

For more fun recipe ideas
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