Wednesday, November 25, 2015

Pumpkin Dinner Rolls

We have lots of pumpkin pureé in the freezer so Michelle sent us some recipes to try that she and her roommates liked. This first one comes from a Butternut Squash Roll recipe, but we're using pumpkin. Here you go!

Pumpkin Dinner Rolls

1 tablespoon yeast
1 1/4 cup warm milk (110° to 115°)
3 tablespoons butter, softened
2 teaspoons salt
1/2 cup sugar
1 cup mashed cooked pumpkin*
5 to 5-1/2 cups all-purpose flour, divided

In a large bowl, dissolve yeast in milk. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Form into rolls; place in two greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Yield: 2 dozen.

*Michelle used 1 1/2 cups so she wouldn't have any more leftovers; it worked well.

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