… these rolls have a warm spicey, pumpkin flavour
Prep Time
10 minutesBake Time
15-20 minutesYield
20 x 2 inch biscuitsRating
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Loading...| 3/4 cup water, 175 mL | |
| 1/2 cup mashed pumpkin, 125 mL* | |
| 2 tbsp. margarine, 30 mL | |
| 3 tbsp. sugar, 45 mL | |
| 1 tsp. salt, 5 mL | |
| 3 tbsp. skim milk powder, 45 mL | |
| 3 cups ROGERS White Bread Flour or All Purpose,750 mL | |
| 1 tsp. cinnamon, 5 mL | |
| 1/4 tsp. cloves, 2 mL | |
| 2 tsp. Instant Yeast 10 mL | |
| Optional, add 1/2 cup dried cranberries |
… these rolls have a warm spicey, pumpkin flavour
| 1. | * recipe was developed with canned pumpkin. If you want to cook your own pumpkin, prepare by baking in the oven or microwave. |
| 2. | Program bread machine for dough cycle. Add ingredients in the order as listed. |
| 3. | When cycle is complete, remove dough and roll out to 1/2 inch thickness and cut out biscuits. Place biscuits onto a greased cookie sheet. |
| 4. | Let rise until double in size. |
| 5. | Bake at 375 F or 190 C for about 15 minutes or until golden. |
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