Friday, November 26, 2010

Pumpkin Dinner Rolls

Some day, I just might be brave enough to cook with yeast. Until that day comes, I'm gonna just put this recipe here for safe keeping; these rolls were a big hit at Thanksgiving this year :) (Thanks, Mary!!! And Thanks, Geri, for the recipe!)


2 tsps active dry yeast
1 1/2 C warm water (110-115 degrees)
1 1/4 C canned pumpkin
1/2 C butter or margarine, softened
1/3 C sugar (or Splenda)
2 eggs
2 tsps salt
1 1/2 C whole wheat flour
4 1/2 to 5 C all-purpose flour

These are delicious, a pretty color, and do not really taste much like pumpkin.

In a large mixing bowl, dissolve yeast in warm water.  Add the pumpkin , butter, sugar, eggs, salt, and whole wheat flour; beat until smooth.  Stir in enough all-purpose flour to make a soft dough (I use 5 cups). Turn onto a lightly-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. Turn onto lightly-floured surface; divide into 3 portions.  Roll each portion into a 12" circle; cut each circle into 12 wedges.  Roll up wedges from the wide end and place, pointed-side down, 2 inches aprart, on greased baking sheets.  Curve ends to form crescents.

Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12-15 minutes. Move to wire racks. Yield 3 dozen

Nutritional Analysis: 1 roll = 134 calories, 3 g fat (2 saturated), 19 mg cholesterol, 161 mg. sodium, 23 g carbs, 2 g fiber, 4 g protein.  Diabetic exchanges: 1 1/2 starch, 1/2 fat. 3 Weight Watchers pts.
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