3 hrs 15 mins
This recipe was a family recipe of Judith Fertig that I found in the Family Fun magazine. I wanted to post it so that I don't lose it as I am planning on trying it out this Thanksgiving. The prep time includes the rising time.
My Private Note
Units: US | Metric
- 1In a large bowl mix together the flour, yeast and salt, and set aside.
- 2Pour the milk into a microwave safe bowl (or 4-cup measuring cup) and microwave on high for 30 seconds.Whisk in the honey, pumpkin, egg and water (the liquid mixture should be less than 110 deg or it will kill the yeast).
- 3With a fork, blend the pumpkin mixture into the flour mixture, until you have a soft dough.Cover with plastic wrap and refrigerate for at least 1 hour.
- 4Two hours before baking, turn the dough out onto a floured surface and kneed 6 sage leaves worth of slivered sage leaves into the dough.
- 5Melt the butter and set aside. Divide the dough in half then divide each half into 6 portions, then divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup, continue until all 12 cups are filled.
- 6Drizzle or brush each roll with 1/2 tsp of leftover melted butter and sprinkle the remaining slivered sage leaves on top. Let the rolls rise in a warm spot (at least 70°F) until they are double in size, about 1 - 1 1/2 hours. The three balls of dough will rise together to form a cloverleaf shape.
- 7Heat the oven to 350°F and bake the rolls until golden, about 15-17 minutes.
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Nutritional Facts for Pumpkin Cloverleaf Rolls
Serving Size: 1 (86 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 246.5
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 5.1 g
- Cholesterol 38.6 mg
- Sodium 282.8 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 1.5 g
- Sugars 6.2 g
- Protein 5.2 g
The following items or measurements are not included: