Recipe Tip
You may reheat the rolls by wrapping with aluminum foil and baking at 325°F for 10 minutes, 30 minutes if frozen.
Bake Time
45 minYield
16 RollsRating
/rating_off.png "1 Star")
Loading...| 1 tsp. sugar | |
| 3/4 cup milk, warm | |
| 2 1/4 tsp. active dry yeast | |
| 7-8 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1/3 cup brown sugar, packed | |
| 2 1/2 tsp. salt | |
| 1/2 tsp. ground cloves | |
| 1 tsp. ground nutmeg | |
| 1/2 cup melted butter | |
| 1/4 cup olive oil | |
| 1 egg, lightly beaten | |
| 2 cups pumpkin puree (if using canned, choose 100% pure pumpkin, not pumpkin pie filling) | |
| 1 egg yolk + 1 tbsp. water |
These pretty rolls are only slightly sweet, with a subtle hint of spice and pumpkin flavour - a delicious addition to the Thanksgiving dinner table! They are arguably even better as turkey sandwiches or with turkey soup the next day.
| 1. | Dissolve 1 tsp. of the sugar in the warm milk; add yeast and let stand 10 minutes, or until frothy. |
| 2. | In a large bowl, stir together flour, brown sugar, salt, cloves and nutmeg. Add the yeast mixture, pumpkin puree, melted butter, oil and egg; stir until well combined. Turn the dough out onto a lightly floured surface and knead until dough is smooth and elastic, about ten minutes. Place dough in a well oiled bowl, turning once to coat dough completely. Cover with a clean kitchen towel and allow dough to rise in a warm spot until doubled in bulk, about 1 hour. |
| 3. | Turn the dough out onto a lightly floured surface and divide into 16 equal sized portions. Roll each into a ball. Place on a greased baking sheet (or in a greased 9″x13″x2″ pan) and cover. Allow to rise for another 45 minutes to 1 hour, until doubled in bulk once again. |
| 4. | Meanwhile, preheat oven to 350°F. Beat egg yolk with 1 tbsp water, and brush evenly over rolls. Bake in centre of oven for approximately 45 minutes, until golden brown. Remove from pan and cool on wire rack. Best served warm. |
| 5. |
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