Golden Pumpkin Rolls Recipe
Ingredients
| Active dry yeast | 1 | |
| All purpose flour | 5 Cup (16 tbs) | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Shortening | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| 1 slightly beaten egg | ||
| Canned pumpkin | 1/2 Cup (16 tbs) | |
| Melted butter or margarine | ||
Directions
In large mixer bowl, combine yeast and 2 cups of the flour.
Heat milk, shortening, sugar, and 1 teaspoon salt, stirring constantly till shortening is almost melted.
Cool to warm (120°), if necessary.
Add to dry mixture in mixing bowl.
Add egg and pumpkin.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Add enough more flour to make soft dough.
Knead till smooth and elastic, 5 to 8 minutes.
Place in greased bowl, turning to grease surface.
Cover; let rise in warm place till double, about 1 to 1 1/2 hours.
Punch down; cover.
Let rest 10 minutes.
Turn out on lightly floured surface.
Divide dough in thirds; roll each third to a 12-inch circle.
Brush with melted butter.
Cut in 12 pie-shaped wedges.
Roll up, starting with wide end of wedge.
Place point side down on greased baking sheets.
Brush with melted butter.
Cover; let rise till light (about 1 hour).
Bake in 400° oven for 10 to 12 minutes.
Makes 36 rolls.
Heat milk, shortening, sugar, and 1 teaspoon salt, stirring constantly till shortening is almost melted.
Cool to warm (120°), if necessary.
Add to dry mixture in mixing bowl.
Add egg and pumpkin.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Add enough more flour to make soft dough.
Knead till smooth and elastic, 5 to 8 minutes.
Place in greased bowl, turning to grease surface.
Cover; let rise in warm place till double, about 1 to 1 1/2 hours.
Punch down; cover.
Let rest 10 minutes.
Turn out on lightly floured surface.
Divide dough in thirds; roll each third to a 12-inch circle.
Brush with melted butter.
Cut in 12 pie-shaped wedges.
Roll up, starting with wide end of wedge.
Place point side down on greased baking sheets.
Brush with melted butter.
Cover; let rise till light (about 1 hour).
Bake in 400° oven for 10 to 12 minutes.
Makes 36 rolls.
Chef
