Prep 2 hrs
Cook 20 mins
This recipe comes from the Chicago Tribune 11/23/2002. I prepared the rolls for Thanksgiving dinner and they were a big success. (The leftovers made for a great breakfast)!
- 3 1⁄2 cups bread or 3 1⁄2 cups all-purpose flour
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 teaspoons salt
- 1 (1/4 ounce) envelope active dry yeast
- 1 (15 ounce) can pumpkin puree
- 1⁄2 cup milk, warmed
- 1⁄4 cup unsalted butter, room temperature,cut into small pieces
- Place flour, sugar, salt and yeast in bowl of an electric mixer with a dough hook.
- Add pumpkin puree and warm milk.
- Mix on low speed, scraping down sides of bowl until ingredients come together.
- Turn speed to medium.
- Add butter one piece at a time, incorporating each piece into mixture before adding another.
- Mix dough until silky, 5 minutes.
- If dough is too wet, add more flour, 1 tablespoon at a time.
- (Or, combine ingredients in a large bowl. Turn out on a lightly floured board; knead by hand, about 6 minutes.) Transfer dough to a lightly greased bowl.
- Cover with plastic wrap; let rise until almost doubled in size, about 1 hour, 15 minutes.
- Transfer dough to a lightly floured surface; divide into 18 pieces.
- Roll each piece between hands to make a ball.
- Place on baking sheets sprinkled with cornmeal, leaving 2 inches between rolls.
- Cover with kitchen towels; let rise in a warm place until almost doubled in size, about 1 hour, 45 minutes.
- Heat oven to 350 degrees.
- Bake rolls until they are golden brown and they have a hollow sound when tapped, 15-20 minutes.
The recipe was easy to follow and instructions were clear. I was hoping for a more pumpkin-y flavor. They were delicious, though.