PUMPKIN DINNER ROLLS
For a delicious roll at your Thanksgiving dinner table, try this roll. It is a very easy yeast roll recipe and are on the table in no time.-Connie Thomas, Jensen, Utah
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large 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. Turn onto a lightly floured surface; knead until smooth and elastic, 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 a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks.
Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 161mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 4g protein.
PUMPKIN NUTMEG DINNER ROLLS
Make and share this Pumpkin Nutmeg Dinner Rolls recipe from Food.com.
Provided by Alia55
Categories Yeast Breads
Time 3h30m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy.
- In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal.
- Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
- Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking.
- Knead until dough is smooth and elastic.
- Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter.
- Let the dough rise, covered with plastic wrap, in a warm place until it is double in bulk.
- Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball.
- Fit the balls into a buttered 10-inch spring form pan and let them rise, covered with a kitchen towel, in a warm place until they are almost double in bulk.
- Brush the rolls with the egg wash (1 egg mixed with 1 tbsp water).
- Bake them in a preheated 350°F oven for 40 to 50 minutes, or until they are golden brown.
- Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm.
Nutrition Facts : Calories 359.3, Fat 11.8, SaturatedFat 6.9, Cholesterol 58.2, Sodium 254.4, Carbohydrate 54.5, Fiber 2, Sugar 5.3, Protein 8.3
PUMPKIN ROLL
This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin and not pumpkin pie mix. Originally submitted to CakeRecipe.com.
Provided by Tammy Elliott
Categories Fruits and Vegetables Vegetables Squash
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
- In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
- Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
- To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
- Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 43.4 g, Cholesterol 93 mg, Fat 22 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 9.1 g, Sodium 325.7 mg, Sugar 32.9 g
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- Combine warm milk, yeast, and 1 tablespoon honey in a bowl. Cover and set aside until foamy, about 10 minutes. Meanwhile, whisk together flour, salt, nutmeg, and cinnamon; set aside.
- In the bowl of a stand mixer, combine yeast mixture with 1 cup of the flour mixture, egg, butter, and remaining tablespoon of honey. With the paddle attachment, beat on low until mixture is well combined and smooth, about 1 minute. Add remaining flour mixture and beat on low until just incorporated. Switch the paddle attachment for the dough hook (or knead by hand), and increase speed to medium-high and allow dough to knead until the dough is stretchy and smooth, about 7 minutes. Transfer dough to a lightly greased bowl and cover with a towel until doubled in size, about 1 1/2 hours.
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#time-to-make #course #preparation #for-large-groups #healthy #breads #dietary #yeast #number-of-servings #4-hours-or-less
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