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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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These rolls are the lightest, most delicious ones I've ever tasted...and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. Dianna Shimizu Issaquah, Washington Ingredients:
2 packages (1.4 ounces each) active dry yeast |
1 cup warm milk (110° to 115°) |
1/3 cup butter, softened |
1/2 cup sugar |
1 cup canned pumpkin |
3 eggs |
1-1/2 teaspoons salt |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
1 tablespoon cold water |
sesame or poppy seeds, optional |
Directions:
1. In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
3. In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 15-17 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
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