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Pumpkin Rolls

November 25, 2011

I made these for Thanksgiving yesterday.

Pumpkin Rolls

2 packages (1.4 ounces each) active dry yeast

1 cup warm milk (110° to 115°)

1/3 cup butter, softened

1/2 cup sugar

1 cup canned or pureed pumpkin

3 eggs

1-1/2 tsp salt

5-1/2 to 6 cups all-purpose flour

1 Tbsp cold water

In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a knot and tuck ends under. Place 2 in. apart on parchment-lined baking sheets. Cover and let rise until doubled, about 30 minutes.

In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with coarse salt if desired. Set the oven rack in the top third of the oven. Bake at 350° for 15-17 minutes or until golden brown. (If using a greased dark pan, may need to reduce heat by about 15 degrees to not burn the bottoms.) Remove from pans to wire racks. Makes 2 dozen.

Recipe adapted from Taste of Home.

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From → Breads

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