Recipe by *Alia*
A great fall dinner roll.
Top Review by Buster's friend
Oh Alia, TY for posting this wonderful recipe from Gourmet (RIP sniff, sniff) back in 1991! It is marvelous & I am so glad to not have had to enter it myself - LOL! We make these several times a winter - they have frozen well both as dough & after baking. Keeper recipe! Be sure to use plain canned pumpkin not pie filling.
- 2 1⁄2 teaspoons active dry yeast
- 1⁄3 cup sugar
- 3⁄4 cup milk, heated to lukewarm
- 7 -8 cups all-purpose flour
- 1 teaspoon nutmeg, freshly grated
- 1 teaspoon salt
- 3⁄4 cup butter, cut into bits and chilled
- 1 egg, beaten lightly
- 2 cups pumpkin puree
- 1 egg
- 1 tablespoon water
Directions See How It's Made
- In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy.
- In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal.
- Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
- Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking.
- Knead until dough is smooth and elastic.
- Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter.
- Let the dough rise, covered with plastic wrap, in a warm place until it is double in bulk.
- Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball.
- Fit the balls into a buttered 10-inch spring form pan and let them rise, covered with a kitchen towel, in a warm place until they are almost double in bulk.
- Brush the rolls with the egg wash (1 egg mixed with 1 tbsp water).
- Bake them in a preheated 350°F oven for 40 to 50 minutes, or until they are golden brown.
- Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm.