Pumpkin Pan Rolls Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Salt | 1 Teaspoon | |
| 1/2 cup nonfat dry milk | ||
| Canned pumpkin | 1 Cup (16 tbs) | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| 3/4 teaspoon each ground cloves, nutmeg, and ginger | ||
| 4 1/2 to 5 cups all-purpose flour, unsifted | ||
Directions
In a large bowl, dissolve yeast in water.
Add sugar, butter, salt, dry milk, pumpkin, cinnamon, cloves, nutmeg, and ginger.
Beat well to blend; then gradually beat in about 4 cups of the flour to make a stiff dough.
Turn dough out onto a floured board; knead until smooth (15 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough Over in a greased bowl; cover and let rise in a warm place until doubled (1 1/2 to 2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide dough into 32 equal pieces.
Shape each into a smooth ball; place balls in 2 greased 9-inch round baking pans.
Cover and let rise until almost doubled (about 1 hour).
Bake in a 375° oven for 25 minutes or until browned.
Cool on racks.
Add sugar, butter, salt, dry milk, pumpkin, cinnamon, cloves, nutmeg, and ginger.
Beat well to blend; then gradually beat in about 4 cups of the flour to make a stiff dough.
Turn dough out onto a floured board; knead until smooth (15 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough Over in a greased bowl; cover and let rise in a warm place until doubled (1 1/2 to 2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide dough into 32 equal pieces.
Shape each into a smooth ball; place balls in 2 greased 9-inch round baking pans.
Cover and let rise until almost doubled (about 1 hour).
Bake in a 375° oven for 25 minutes or until browned.
Cool on racks.
Chef
