1Tablespoon YeastInstant, or 2 Tablespoons Regular Yeast. We use instant
1/2Cupbuttersoftened, for rolling out rolls.
Heat a medium sauce pan over medium heat and add the milk.
Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk "skin" on top.
Remove from heat and add the sugar, butter, pumpkin, cinnamon and salt.
Stir thoroughly and allow to cool to luke warm.
Add the yeast, stir and then add the eggs, stirring until they are mixed in.
Place the flour in a large bowl.
Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 8 cups of flour and use remaining flour when rolling out the rolls. This is not like a bread dough. It is a slightly sticky dough.
Cover the bowl with a towel or saran wrap.
Let dough rise for one hour.
Push down and divide dough into 2 parts. Heavily flour your work surface using the remaining 1-2 cups of flour and turn the dough out onto the flour. Turn it over so that the flour coats all sides and the dough is no longer sticky.
Roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1" wide strips. Pick up one strip at a time and tie into knots. Or divide into 4 and roll each piece in a circle, butter 2/4 circles and place the unbuttered on top of each one, creating two different buttered, sealed circles. Press down gently and cut into wedges. Starting at the fat end, tightly roll into crescent rolls. Third Option: Cut dough balls, and press each flat. Add a dot of butter and pinch up all of the sides and roll into balls.Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size. Bake at 350 until golden brown, 18-20 min
Butter can be replaced by butter flavored shortening if you're ever in a pinch.Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed.The dough will look shaggy. Don't worry. Just place the towel over the bowl and let it rise anyway.These can be made a day ahead, let the dough rest in the fridge with plastic over the bowl, bring it back to room temp, roll it out and proceed as normal.Or roll the rolls out on the cookie sheet, cover with plastic and then bring to room temp before baking.
The Softest Pumpkin Rolls
Amount Per Serving (1 g)
Calories 188Calories from Fat 45
% Daily Value*
Saturated Fat 3g19%
Vitamin A 1349IU27%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 200+ Easy Side Dish Recipes Every Mom Needs, Yeast Bread Recipes and Quick Bread Recipes