Raised Pumpkin Rolls
|Active dry yeast/1/2 cake compressed yeast||1⁄2 Tablespoon (1/2 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Mashed cooked pumpkin||1 Cup (16 tbs) (Use Fresh)|
|Egg||1 , well beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|All purpose flour||4 Cup (64 tbs), unsifted|
i. Sprinkle or crumble yeast into water.
ii. Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
iii. Let stand for a few minutes, then stir until dissolved.
iv. Combine pumpkin and egg, sugar, salt, butter, and milk.
v. Cool to lukewarm.
vi. Add dissolved yeast and flour.
vii. Cover and let rise until doubled.
viii. Shape into rolls and let rise again until doubled, about 20 minutes.
ix. Bake in preheated moderate oven (350°F.) for 12 to 15 minutes.