SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 160.0
  • Total Fat: 4.3 g
  • Cholesterol: 5.8 mg
  • Sodium: 104.9 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 4.8 g

View full nutritional breakdown of Pumpkin Rolls calories by ingredient
Report Inappropriate Recipe

Pumpkin Rolls

Submitted by: LIMASTAR

Introduction

I took a pumpkin rolls recipe from Bon Appetit, Nov 1990 & modified it. Instead of using regular flour, I substituted Sprouted Organic Spelt & Spring Wheat flour. I took a pumpkin rolls recipe from Bon Appetit, Nov 1990 & modified it. Instead of using regular flour, I substituted Sprouted Organic Spelt & Spring Wheat flour.
Number of Servings: 24

Ingredients

    1 Tbsp + 3/4 tsp Dry Yeast
    (or 12gm)
    1/4 Cup Warm Water
    1 Cup (244gm) Pumpkin
    1 Cup Warm Milk
    3/4 Cup(90gm) Sugar
    2.5Tbsp Virgin Coconut Oil
    1 tsp Salt
    3 Cups (360gm) Organic Sprouted Spelt Flour
    3 Cups (360gm) Organic Sprouted Spring Wheat Flour
    1/2 Cup All Purpose Flour
    1 tsp Ground Cinnamon
    1 tsp Ground Ginger
    0.25 tsp Cloves
    1/2 tsp Ground nutmeg
    4 Tbsp Melted Unsalted Butter

Tips

The original recipe does not call for the addition of the spices, but I added them to obtain a more distinct pumpkin flavor.

The recipe makes 24 rolls. Adjust size according to your preferences.

I usually use an insulated cookie sheet or two cookie sheets (one on top of the other) to prevent the bottoms of the rolls from burning.


Directions

1. Sprinkle Yeast over warm water in small bowl & stir to dissolve.
2. Mix Pumpkin, Milk, Sugar, Oil, Salt and Spices in heavy duty mixer fitted with dough hook.
3. Blend in yeast mixture.
4. Mix the All Purpose, Spelt, & Spring Wheat Flour together.
5. Gradually beat in enough of the mixed Flours, 1 Cup at a time, to make a stiff dough.
6. Continue beating until dough forms ball.
7. Add Dough to lightly oiled large bowl, turning to coat with oil.
8. Cover bowl with plastic.
9. Let rise in warm, draft free area until doubled - about 90 minutes.
10. Lightly grease 1 large cookie sheet.
11. Punch dough down.
12. Divide dough into 3 equal pieces.
13. Divide each piece into 8 equal pieces.
14. Roll each dough piece into a smooth ball and place on cookie sheet, with sides barely touching.
15. Cover rolls with towels & let rise in warm draft-free area until double in size - about 60 minutes.
16. Preheat oven to 350 F.
17. Brush rolls lightly with 2 Tbsp Melted Butter.
18. Bake rolls until golder brown - About 30 minutes.
19. Brush rolls with remaining Melted Butter.
20. Serve warm.




Serving Size:24 Rolls






Great Stories from around the Web


Rate This Recipe