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Cooked by: Chef / Last Modified: 7/29/2008 / Number of Servings: 12 |
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Directions: Here's an Amish recipe that might come in handy if you
got a bunch of punkin' stuff laying around. The date
on this is 10/12/88. That's right++'88! I've had
this pile of papers for a *long* time...
In small saucepan, heat milk and 2 Tbs. butter just
until warm (120F to 130F) and butter is almost melted,
stirring constantly.
In large mixer bowl, combine pumpkin, sugar and salt.
Add milk mixture and beat with electric mixer until
well mixed. Beat in egg and yeast.
In separate mixing bowl, combine flours. Add half of
flour mixture to pumpkin mixture. Beat mixture on low
speed for 5 minutes, scraping sides of bowl
frequently. Add remaining flour and mix thoroughly
(dough will be very soft). Turn into lightly greased
bowl then grease surface of dough lightly. Cover and
let rise in warm place until doubled, about 1 hour.
Punch dough down. Turn onto floured surface. Knead a
few turns to form a smooth dough, sprinkling with
enough additional flour to make dough easy to handle.
On lightly floured surface, roll dough into 12- by
10-inch rectangle.
In small bowl, combine brown sugar and cinnamon.
Brush surface of dough with melted butter. Sprinkle
with brown sugar mixture. Beginning with long side of
dough, roll up jelly-roll style. Pinch seam to seal.
With sharp knife, cut roll into twelve 1-inch slices.
Place rolls, cut side up, in greased 9-inch square
baking pan. Cover and let rise until nearly doubled,
30 to 45 minutes,
Bake rolls at 350F for about 20 minutes or until
golden.
Remove from pan to waxed paper-lined wire rack. Cool
for 10 to 15 minutes.
Makes 12 rolls.
Ingredients:
1/3 Cup(s) Milk
2 Tablespoon(s) Butter
1/2 Cup(s) Canned pumpkin
2 Tablespoon(s) Sugar
1/2 Teaspoon(s) Salt
1 Egg, beaten,
1 Package(s) dry yeast
1 Cup(s) Unbleached all-purpose flour
1 Cup(s) Bread flour
1/2 Cup(s) Brown sugar, packed
1 Top. ground cinnamon
2 Tablespoon(s) Melted butter |
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