Pumpkin Rolls with Spelt Flour
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 Tbsp + 3/4 tsp Dry Yeast(or 12gm)1/4 Cup Warm Water1 Cup (244gm) Pumpkin1 Cup Warm Milk3/4 Cup(90gm) Sugar2.5Tbsp Virgin Coconut Oil1 tsp Salt3 Cups (360gm) Organic Sprouted Spelt Flour3 Cups (360gm) Organic Sprouted Spring Wheat Flour1/2 Cup All Purpose Flour1 tsp Ground Cinnamon1 tsp Ground Ginger0.25 tsp Cloves1/2 tsp Ground nutmeg4 Tbsp Melted Unsalted Butter
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 350º 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
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 350º 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
Nutritional Info 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
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