Pumpkin Rye Rolls Recipes

Steps:

• 1. In a large bowl mix together warm milk and 1-2 tsp sugar. Sprinkle with yeast and gently mix in. Allow to stand for 3-5 minutes, until starts to foam.
• 2. Add butter, brown sugar, pumpkin, eggs, salt and rye flour. Using paddle attachment mix for 3 minutes on medium speed.
• 3. Switch to dough hook, turn mixer on low and slowly add AP flour 1 cup at a time, when you hit 3 cups, continue to knead dough for 2 minutes, if dough is still to wet/really sticky add a couple tablespoons of flour at a time until dough is only slightly sticky and pulling away from sides of bowl. At that time, continue to knead dough another 2-3 minutes.
• 4. Dump dough into a buttered, sprayed or oiled bowl. Cover with plastic wrap or a clean lint free dish towel, such as a tea towel. Place in warm area to rise. Once doubled in size, about an hour, punch down and shape into golf ball or little larger size balls. Place onto sprayed jelly roll pan, cover with tea towel, and let rise again, until doubled in size.
• 5. Then bake at 375 for 20 minutes a little less if you like a doughy roll, a little more if you like a thicker crust. You may brush the tops with melted butter for a softer crust when they come out of the oven.

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.

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.

Steps:

• In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-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. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

Steps:

• Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
• Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
• Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.