Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 102.7
  • Total Fat: 2.0 g
  • Cholesterol: 3.6 mg
  • Sodium: 90.9 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.7 g

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

Chillingsworth Pumpkin Rolls

Submitted by: LIMASTAR

Introduction

This is a recipe that I originally got from Bon Appetit, November 1990 and modified it just slightly. I reduced the salt and oil and added pumpkin pie spices. This is a recipe that I originally got from Bon Appetit, November 1990 and modified it just slightly. I reduced the salt and oil and added pumpkin pie spices.
Number of Servings: 40

Ingredients

    1 Tbsp plus 3/4 tsp Dry Yeast
    1/4 Cup Warm water (105-108F)
    1 Cup Canned Solid Pumpkin
    1 Cup Warm Milk (105-115F)
    3/4 Cup Sugar
    2 Tbsp Vegetable Oil
    1.5 tsp Salt
    5 Cups Unbleached All Purpose Flour
    1.5 Tbsp Pumpkin Pie Spices
    4 Tbsp Unsalted Butter

SparkPeople Sponsored Video


Directions

Sprinkle yeast over warm water in small bowl; stir to dissolve. Mix pumpkin, milk, sugar, 2 Tbsp oil, and salt in heavy duty mixer fitted with dough hook. Blend in yeast mixture. Gradually beat in enough flour, 1 cup at a time, to make a stiff dough. (Dough can also be mixed by hand). Continue beating until dough forms ball. Lightly oil large bowl. Add dough, turning to coat with oil. Cover bowl with plastic. Let dough rise in warm, draft-free area until doubled -- about 1 1/2 hours.

Lightly grease 2 large cookie sheets. Punch dough down. Turn dough out onto lightly floured surface. Divide into three equal pieces. Divide each piece into 12 equal pieces. Cover with towel and let sit 10 minutes. Roll each dough piece into a smooth ball. Place 1 ball in center of each greased cookie sheet. Arrange 17 balls around the central ball in concentric circles with sides just touching. Cover rolls with towels and let rise in warm draft-free area until doubled in volume -- about 45 minutes.

Preheat oven to 350F. Brush rolls lightly with 2 Tbsp butter. Bake rolls until golden brown -- about 30 minutes. Brush with remaining melted butter. Serve warm.


Note:

If you do not want to bother with putting the balls of dough in two circles, you can just place them in rolls on a large cookie sheet, just barely touching.

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

If you do not want to use Pumpkin Pie Spices, you can add 1 teaspoon ground Cinnamon, 1 teaspoon ground Ginger, 1/2 teaspoon freshly grated or ground nutmeg, and 1/4 teaspoon ground cloves. Taste is to preference. You will need to taste the rolls to determine whether you need to double the amount of spices the next time you make the Pumpkin rolls. I usually double the spices because I like the pumpkin flavor and because I will sometimes use a little whole wheat flour instead of using just unbleached white flour.

Makes about small 40 rolls

Number of Servings: 40

Recipe submitted by SparkPeople user LIMASTAR.






Great Stories from around the Web


Rate This Recipe