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Pumpkin Pan Rolls

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Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1 Cup (16 tbs) (About 110°)
  Sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon, melted
  Salt 1 Teaspoon
  Nonfat dry milk 1⁄2 Cup (8 tbs)
  Canned pumpkin 1 Cup (16 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground cloves 3⁄4 Teaspoon
  All purpose flour 5 Cup (80 tbs), unsifted
Directions

In a large bowl, dissolve yeast in water.
Add sugar, butter, salt, dry milk, pumpkin, cinnamon, cloves, nutmeg, and ginger.
Beat well to blend; then gradually beat in about 4 cups of the flour to make a stiff dough.
Turn dough out onto a floured board; knead until smooth (15 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough Over in a greased bowl; cover and let rise in a warm place until doubled (1 1/2 to 2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide dough into 32 equal pieces.
Shape each into a smooth ball; place balls in 2 greased 9-inch round baking pans.
Cover and let rise until almost doubled (about 1 hour).
Bake in a 375° oven for 25 minutes or until browned.
Cool on racks.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pumpkin

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