Food recipes
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic pumpkin, raw soymilk, original and vanilla, unfortified margarine, regular, 80% fat, composite, stick, without s...
Pumpkin Cinnamon Rolls
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
pumpkin, raw
soymilk, original and vanilla, unfortified
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
water, bottled, generic
vanilla extract
Directions:
Preheat oven to 375.
In a large bowl, whisk the warm water with the yeast, let stand for 5 minutes.
Add the pumpkin, soymilk, melted margarine, and sugar in with the yeast, and lightly mix.
Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
Turn dough out onto a floured surface.
Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it.
Knead the dough for about ten minutes; the dough will be elastic but soft and still a little sticky to the touch without being floured.
Place the dough in a large bowl coated with oil, turning to coat the top.
Cover and let rise in a warm place (85), free from drafts, for 45 minutes or until doubled in size.
Punch the dough down; cover and let rest for 5 minutes.
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl.
Cut in margarine with a fork until mixture resembles coarse meal.
Roll the dough into a 12 x 10-inch rectangle on a floured surface.
Sprinkle with brown sugar mixture.
Roll up the rectangle tightly, from the long side, pinch seam and ends to seal.
Cut roll into 12 (1-inch) slices.
Place the slices in a 9-inch square or round baking pan coated with cooking spray.
Cover and let rise 25 minutes or until doubled in size.
Bake the rolls for 20 minutes or until golden brown.
Cool for 15 minutes in pan on a wire rack.
Sift the powdered sugar into a small bowl.
Add the water and vanilla, and whisk until smooth.
It should be thick, but easy to drizzle.
If its too thick, add another 1/2 teaspoon of water.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
pumpkin, raw
soymilk, original and vanilla, unfortified
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
water, bottled, generic
vanilla extract
Directions:
Preheat oven to 375.
In a large bowl, whisk the warm water with the yeast, let stand for 5 minutes.
Add the pumpkin, soymilk, melted margarine, and sugar in with the yeast, and lightly mix.
Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
Turn dough out onto a floured surface.
Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it.
Knead the dough for about ten minutes; the dough will be elastic but soft and still a little sticky to the touch without being floured.
Place the dough in a large bowl coated with oil, turning to coat the top.
Cover and let rise in a warm place (85), free from drafts, for 45 minutes or until doubled in size.
Punch the dough down; cover and let rest for 5 minutes.
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl.
Cut in margarine with a fork until mixture resembles coarse meal.
Roll the dough into a 12 x 10-inch rectangle on a floured surface.
Sprinkle with brown sugar mixture.
Roll up the rectangle tightly, from the long side, pinch seam and ends to seal.
Cut roll into 12 (1-inch) slices.
Place the slices in a 9-inch square or round baking pan coated with cooking spray.
Cover and let rise 25 minutes or until doubled in size.
Bake the rolls for 20 minutes or until golden brown.
Cool for 15 minutes in pan on a wire rack.
Sift the powdered sugar into a small bowl.
Add the water and vanilla, and whisk until smooth.
It should be thick, but easy to drizzle.
If its too thick, add another 1/2 teaspoon of water.