Good Morning Darlings!
I have been surfing the web, searching for the best recipes for Thanksgiving dinner.
Eric will be grilling a turkey, while John & I are in charge of sides and dessert. I always love a super soft dinner roll and Kirbie over at Kirbie’s Cravings came up with this luscious idea for pumpkin dinner rolls, all soft and ready for butter. Doesn’t that sound divine?
I hope she doesn’t mind that I am sharing her idea. I bet you will love it, too. In fact, I think a trial run before turkey day is in order, don’t you?
Mmmm, soft pumpkin rolls!
Soft Pumpkin Rolls
ingredients:
4 3/4 cups All-Purpose Flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup brown sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
15-ounce can pumpkin
2 large eggs
1/4 cup melted butter
Directions:
Combine all of the dough ingredients, and mix and knead them with the dough hook attachment on your mixer until you’ve made a smooth, somewhat sticky dough (I kneaded mine in the machine for 5 minutes). Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won’t be wildly puffy.
Turn the dough out onto a lightly floured surface, divide it in half. Working with the half dough, divide into 9 pieces. Roll the 9 pieces of dough between your palms until they are smooth round balls. Place balls into a 8 x 8 baking pan lined with parchment paper. Repeat process with other half of dough, placing balls into another baking pan. Cover both pans with a proof cover or lightly greased plastic wrap, andfor about 90 minutes, until they look puffy, though not doubled in bulk.
Bake the bread in a preheated 350°F oven for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190″F (I didn’t bother with the instant read thermometer).
Yummy, Kirbie!
xoxo, Patti
Today blogging to Gary Glitter – Rock & Roll Part 2