Canned pumpkin lends golden color and fantastic fall flavor to yeast dinner rolls.
to 4 cups Gold Medal™ all-purpose flour
package regular active dry yeast
cup packed brown sugar
to 3 teaspoons pumpkin pie spice
cup canned pumpkin (not pumpkin pie mix)
tablespoons butter or margarine, softened
In large bowl, mix 1 cup of the flour, the yeast, brown sugar, salt and pumpkin pie spice; set aside.
In 1-quart saucepan, heat water, pumpkin and 3 tablespoons of the butter over medium heat to 120°F to 130°F, stirring occasionally. Add pumpkin mixture and egg to flour mixture. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. By hand, stir in just enough of the remaining 2 1/2 to 3 cups flour to make a soft dough that leaves sides of bowl. Place dough on floured surface. Knead 3 to 5 minutes or until dough is smooth and springy.
Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place about 1 hour or until double in size.
Place dough on lightly floured surface. Knead a few times. Shape dough into a ball, then flatten. Roll into 15-inch circle. Spread with remaining 1 tablespoon butter. Cut into 16 wedges. Roll up each wedge, starting at wide end. On ungreased cookie sheet, place rolls with points underneath and curve slightly. Cover and let rise in warm place 20 to 30 minutes or until double in size.
Heat oven to 400°F. Bake uncovered 12 to 15 minutes or until golden brown. Serve warm.
Prepare the rolls up to 12 hours ahead, then cover and refrigerate. About 1 1/2 hours before serving, remove rolls to a warm place to rise until double in size. Bake at 400°F for 9 to 11 minutes or until golden brown.
Enhance the sweet flavor of these rolls with cinnamon-walnut cream cheese or honey butter.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Roll
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.