* Exported from MasterCook *
Rolls, Spiced Pumpkin Dinner
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups all-purpose flour -- to 5C
1 package active dry yeast
1 cup warm milk -- (120-130F)
1 cup canned pumpkin
1/3 cup butter -- melted
1/4 cup packed brown sugar
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper -- to 1/2t
2 Tablespoons butter -- melted
black and/or white sesame seeds
In bowl, combine 2C flour, and yeast. In another bowl combine the
next 8 ingredients (through cayenne). Add pumpkin mixture to flour
mixture. Beat with a mixer on low for 30 sec, scraping bowl. Beat
on high for 3 min, scraping bowl. Stir in as much of the remaining
flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of
the remaining flour to make a moderately soft dough that is smooth
and elastic (3-5 min total). Place dough in a greased bowl turning
once to grease the surface. Cover; let rise in a warm place until
double in size (1-1 1/2 hrs).
Punch dough down. Turn dough out onto a lightly floured
surface. Cover; let rest 10 min. Meanwhile, grease a 13x9" baking
pan. With lightly floured hands divide dough into 15 pcs; shape into
balls. Arrange balls in preparaed pan. Cover; let rise in a warm
place until nearly double in size (30-40 min).
Preheat oven to 400F. Brush tops with the 2T imelted
butter. Sprinkle with sesame seeds. Bake 20-25 min or until rolls
are golden and sound hollow when lightly tapped. Remove rolls from
pan; serve warm.
Makes 15 rolls.
Source:
"Fall Baking 2015"
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Per Serving (excluding unknown items): 218 Calories; 7g Fat (27.4%
calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber;
17mg Cholesterol; 246mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.