Chillingsworth Pumpkin Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
1 Tbsp plus 3/4 tsp Dry Yeast1/4 Cup Warm water (105-108F)1 Cup Canned Solid Pumpkin1 Cup Warm Milk (105-115F)3/4 Cup Sugar2 Tbsp Vegetable Oil1.5 tsp Salt5 Cups Unbleached All Purpose Flour1.5 Tbsp Pumpkin Pie Spices4 Tbsp Unsalted Butter
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.
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.
Nutritional Info 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
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