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judy-mass

REC: Chillingworth Pumpkin Rolls


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jnpottery@gmail.com
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Joined: Dec 10, 2005

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Posted to Thread #16321 at 8:31 pm on Sep 28, 2009

These have been a favorite of ours for a lot of years-

* Exported from MasterCook II *

Chillingworth Pumpkin Rolls

Recipe By : Bon Appetit
Serving Size : 36 Preparation Time :0:00
Categories : Breads Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Packages Dry Yeast
1/4 Cup Warm Water -- 105-115
1 Cup Canned Pumpkin
1 Cup Warm Milk -- 105-115
3/4 Cup Sugar
2 1/2 Tablespoons Vegetable Oil
2 1/4 Teaspoons Salt
5 1/4 Cups All-Purpose Flour
4 Tablespoons Unsalted Butter -- melted

Sprinkle yeast over warm water in small bowl; stir to dissolve. Mix pumpkin, milk, sugar, 2 1/2 tablespoons oil and salt in a heavy-duty mixer bowl. Blend in yeast mixture. Gradually beat in enough flour 1 cup at a time to form a stiff dough. (dough can also be mixed by hand.) Continue beating until dough forms a ball.
Lightly oil a large bowl. Add dough, turning to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 1/2 hours.
Lightly grease 2 large cookie sheets. Punch dough down. Turn dough out onto kightly floured surface. Divide into 3 pieces. Divide each piece into 12 pieces. Cover with towel for 10 minutes.
Roll each dough piece into smooth ball. Place 1 ball in center of each prepared cookie sheet; arrange 17 balls around each in concentric circles with sides just touching. Cover rolls with towels and let rise in warm area until doubled in bulk, 45 minutes.
Preheat oven to 375. Brush rolls lightly with 2 tablespoons butter. Bake until rolls are golden brown, about 30 minutes. Brush with remaining butter. Serve rolls warm.

Rolls may be made ahead , tightly wrapped in plastic wrap and foil, and frozen. Defrost at room temperature, then reheat on cookie sheets for 10 minutes in 375 oven.

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