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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Serve these spicy-sweet pumpkin rolls for dinner - or any time of day - and get ready to hear a chorus of yums in your kitchen! Ingredients:
3/4 cup milk |
1/3 cup packed brown sugar |
5 tablespoons butter, divided |
1 teaspoon salt |
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 to 2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups king arthur premium 100% whole wheat flour |
1/2 cup canned pumpkin |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
Directions:
1. In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter and salt to 110°-115°; set aside.
2. In a large bowl, dissolve yeast in warm water. Stir in milk mixture. Add 1-1/2 cups all-purpose flour, wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
3. Turn onto a 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.
4. Punch dough down. Divide into 20 pieces; shape into balls. Place in a greased 13x9-in. baking pan. Cover and let rise for 30 minutes or until doubled.
5. Preheat oven to 375°. Melt remaining butter; brush over dough. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 20 rolls.
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