Prep 30 mins
Cook 3 hrs
A great fall dinner roll.
- 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
- 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.
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.