Wednesday, September 29, 2010

Our Favorite Pumpkin Rolls

· 2 (.25 ounce) packages active dry yeast(about 3 tsp)
· 1 1/2 cups warm water (110 degrees F/45 degrees C)
· 1/3 cup brown sugar
· 2 teaspoons salt
· 2 eggs
· 1/2 cup melted butter
· 1 cup pureed pumpkin(canned is ok too)
· approx 7 cups all-purpose flour
· 1/4 cup butter, softened (optional)
Dissolve yeast in warm water and stir in sugar, allow to sit for 5 minutes, until foamy.
Add salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well.

Knead in enough additional flour to make dough easy to handle. (you may NOT need all 7 cups)

Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.(about an hour or so)

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 another 30-45 minutes. Brush with more butter for an extra buttery flavor

Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

Remove to wire racks, Allow to cool to room temp and freeze them(I pile them loosely in a cake pan cover with plastic wrap then a layer of heavy duty foil)

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