Orange Pumpkin Cloverleafs |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 12 |
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Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That's not to say the wintry blend of pumpkin and orange is overpowering; it's actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast Ingredients:
1/3 cup canola oil |
2 teaspoons active dry yeast |
1/4 cup milk |
1 tablespoon sugar |
3 cups white whole wheat flour |
1 teaspoon salt |
1/2 cup canned pumpkin puree |
1 large egg |
2 teaspoons grated orange zest |
2 tablespoons fresh orange juice |
Directions:
1. Add all ingredients to Bread Machine and select 'Dough' function.
2. When done, punch down dough (do not knead) then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12 inch long log (keep remaining half covered in plastic.).
3. Cut log into 6 equal pieces, then cut each piece into thirds. Roll each piece into a 1 inch ball by cupping your hand and pushing dough against work surface as you roll in circular motion. Put 3 balls side by side in each of 6 muffin cups.
4. Make more rolls with the remaining dough in the same manner. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until dough is about 1 inch above the rim of the muffin cups, 1 to 1-1/2 hours.
5. Preheat oven to 375 degrees with rack in the middle.
6. (If desired, whisk together 1 egg and 1 tbsp water and brush on top of rolls).
7. Bake until golden brown, about 20 minutes. Transfer to a rack and cool at least 20 minutes.
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