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Recipe : Entry # 9623
Carolyn Johnson
Recipe Title
Pumpkin Rolls
Recipe Theme
October: Pumpkin
Sand Mountain EC
1 tablespoon, plus 1 teaspoon, active dry yeast
¼ cup warm water (110-115 degrees)
1 teaspoon sugar
2/3 cup warm milk
1/3 cup melted butter
1/3 cup packed brown sugar
1 ½ teaspoons salt
2 tablespoons ground flax seed
1 cup canned pumpkin
2 cups white whole-wheat flour
2-2 ½ cups all-purpose flour
Dissolve the yeast in warm water with the teaspoon of sugar for 5 minutes. Stir in the milk, butter, brown sugar, salt, flax and pumpkin. Add whole-wheat flour and beat until well mixed, about 2 minutes. Add enough all-purpose flour to form a soft dough. Knead on a floured surface until smooth or mix in a stand mixer for about 5 minutes. Place in a greased bowl and turn to grease the top of the dough. Cover with a clean towel. Let rise in a warm place until double, about an hour. Punch down and return to floured surface. Roll out and cut with a biscuit cutter. Place on a parchment-lined baking sheet, cover with a towel and let rise again for about an hour. Bake at 400 degrees for 11-13 minutes until golden brown.