From the kitchen of One Perfect Bite...While it may sound strange to those whose families live in close proximity to one another, we are spread over the globe and celebrate Thanksgiving whenever we can all get together to celebrate the feast. The Eastern contingent of the family, which includes our younger grandsons, will be joining our very full house on Tuesday. That will be the night we celebrate our family Thanksgiving. These lovely rolls, for now safely ensconced in the freezer, will be one of the things that we serve. The recipe belonged to my husband's mother who was raised in Southern Illinois. They were part of her childhood and fairly typical of the farm breads that were served in that region at the time. They were served at bridge luncheons, probably because the original recipe made dainty rolls that were only 1-inch in diameter. The smaller size doesn't work for my trenchermen, so I double the size of our rolls. This dough, by the way, would make a wonderful cinnamon bread. The pumpkin keeps the rolls moist and there is just a hint of cinnamon to confound the tongue. I use canned pumpkin puree to make these because it's easier to use than fresh puree which can be stringy. I make these rolls for sentimental reasons. Some of you might enjoy them for their novelty. Here's the recipe.
Pumpkin Yeast Rolls...from the kitchen of One Perfect Bite
Ingredients:
1-1/2 teaspoons active dry yeast
1 teaspoon granulated sugar
1/4 cup lukewarm water
3 cups all-purpose flour
3-1/2 tablespoons unsalted butter
2 tablespoons light brown sugar
1/4 teaspoon salt
1 cup pureed pumpkin
1 egg, lightly beaten
1/4 cup maple syrup
1/4 teaspoon ground cinnamon
1 cup whole wheat flour
Directions:
1) Combine yeast, sugar and water in a large bowl. Let sit until foamy, about 5 minutes. Stir in 1/2 cup all-purpose flour. Cover and let risein a warm spot until double, about 1 hour
2) Melt 2 tablespoons butter and pour into a medium bowl. Add brown sugar, salt, pumpkin, egg, maple syrup and cinnamon. Add to yeast mixture and beat until smooth. Add whole wheat flour and 2-1/4 cups all-purpose flour to make a stiff dough.. Knead in pan. Cover and let rise in warm place until double in size, about 2 hours.
3) Punch dough down and turn onto a floured board. Knead briefly and roll to a sheet about 1/2-inch thick. Cut into 2-inch circles and place circles on a floured baking sheet. Cover loosely with a towel and let rise again for 1 hour.
4) Preheat oven to 425 degrees F. Melt reserved 1-1/2 tablespoons butter and brush on top of rolls. Bake for 15 to 20 minutes. Yield: 1 dozen 2-inch rolls.
You might also enjoy these recipes:
Quick Yeast Dinner Rolls - Christine's Cuisine
Honey-Oatmeal Dinner Rolls - Salad in a Jar
Buttered Rosemary Rolls - Sugar Crafter
Dinner Rolls for a Crowd - Noble Pig
Classic Dinner Rolls - Beach Lover's Kitchen
Dark Dinner Rolls - Canela and Comino
This post is being linked to:
Smiling Sally - Blue Monday
Maple Syrup World
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