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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup canned pumpkin |
2 teaspoons vanilla extract |
1 package dry yeast (about 2 1/4 teaspoons) |
2 tablespoons brown sugar |
3/4 cup warm fat-free milk (105° to 115°) |
5 cups bread flour, divided |
1/4 cup stick margarine or butter, softened |
1 teaspoon salt |
1 teaspoon cider vinegar |
1/4 teaspoon ground nutmeg |
1 large egg |
cooking spray |
Directions:
1. Combine the pumpkin and vanilla extract, and set aside.
2. Dissolve yeast and sugar in milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour, pumpkin mixture, margarine, salt, vinegar, nutmeg, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in 2 cups flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
4. Coat 24 muffin cups with cooking spray. Punch dough down, and divide in half. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 12 equal pieces; shape each piece into a ball. Place 1 ball in each muffin cup. Cover and let rise 30 minutes or until doubled in bulk.
5. Preheat oven to 350°.
6. Uncover dough; bake at 350° for 20 minutes. Remove from pans; cool on wire racks.
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