Food recipes
Pumpkin Rolls
Pumpkin Rolls Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic molasses syrup, maple, canadian oil, olive, salad or cooking pumpkin, raw salt, table wheat flour, white, all-purpose, un...
Pumpkin Rolls
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
syrup, maple, canadian
oil, olive, salad or cooking
pumpkin, raw
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Add yeast and a dribble of the maple syrup to the warm water.
Let sit for a few minutes until foamy.
In a mixing bowl, add molasses, maple syrup, oil, and pumpkin puree.
Whisk or mix until combined.
Dump in salt, flours, and yeast mixture.
Either mix with a stand-mixer and dough hook for 2-6 minutes (depending upon how powerful your mixer is), or stir together with a wooden spoon and knead on a floured countertop for a few minutes.
Put dough in an oiled bowl and cover with plastic wrap or heavy dishtowel.
Let rise in a warm, draft-free place for about an hour.
I use my oven, and leave the light on.
The dough is completely risen when you push it with your finger and the indentation stays.
Shape into desired size roll.
Let rise on a baking sheet, covered with a dishtowel, while the oven preheats to 375 degrees.
Bake for about 25 minutes.
Makes two dozen medium-sized rolls.
Freeze what you dont finish the next day.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
syrup, maple, canadian
oil, olive, salad or cooking
pumpkin, raw
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Add yeast and a dribble of the maple syrup to the warm water.
Let sit for a few minutes until foamy.
In a mixing bowl, add molasses, maple syrup, oil, and pumpkin puree.
Whisk or mix until combined.
Dump in salt, flours, and yeast mixture.
Either mix with a stand-mixer and dough hook for 2-6 minutes (depending upon how powerful your mixer is), or stir together with a wooden spoon and knead on a floured countertop for a few minutes.
Put dough in an oiled bowl and cover with plastic wrap or heavy dishtowel.
Let rise in a warm, draft-free place for about an hour.
I use my oven, and leave the light on.
The dough is completely risen when you push it with your finger and the indentation stays.
Shape into desired size roll.
Let rise on a baking sheet, covered with a dishtowel, while the oven preheats to 375 degrees.
Bake for about 25 minutes.
Makes two dozen medium-sized rolls.
Freeze what you dont finish the next day.