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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A nice roll that can go from breakfast to Thanksgiving dinner. Ingredients:
1/4 cup water |
1 tablespoon dry active yeast |
4 1/4 cups flour |
1/3 cup sugar, divided |
1/2 cup milk |
2 tablespoons butter |
3/4 cup pumpkin puree |
1/4 cup maple syrup |
2 eggs |
1 teaspoon salt |
3/4 teaspoon ground nutmeg |
Directions:
1. In a large glass bowl stir together the warm water and yeast until yeast dissolves.
2. Mix in 1/2 cup flour and 1 T.
3. sugar.
4. Cover with plastic, place in a warm spot for 45 minutes.
5. In a small saucepan, add milk and butter, heat to simmer and stir until butter melts.
6. Add pumpkin, syrup, eggs, salt, nutmeg and remaining sugar stirring well.
7. Add to yeast mixture.
8. Mix in enough of the remaining flour to make a soft dough.
9. On a lightly floured surface, turn out dough, knead until dough is smooth and elastic, adding more flour as needed.
10. Placec dough in a greased bowl, cover and let rise in a warm place until doubled, around 1 hour.
11. Lightly grease 2 baking sheets and set aside.
12. Punch down dough.
13. Knead gently until all air is pressed out.
14. Divide dough into 18 equal pieces.
15. Roll each piece into 6 inch lengths and tie into knots.
16. Arrange knots on the prepared baking sheets.
17. Cover and let rise in a warm place until doubled, around 30 minutes.
18. Preheat oven to 425 degrees.
19. Bake for 15 minutes, until golden.
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