Saturday, October 18, 2008

Pumpkin Yeast Rolls

Okay. I saw this recipe in this month's Family Fun magazine and was intrigued. I noticed when reading the recipe that the butter called for was only used to coat the dough before baking, which made me think, "Gee, self, you could easily leave that butter off of the dough and then you would have a much healthier, lower fat recipe." So that's what I did.

Now, gentler reader, please do not think me a hypocrite for deciding to leave the butter out of the recipe and yet show the above picture. {With hand held reverently over my heart} I promise ate my rolls with spray "butter." I borrowed this picture from another website, but I swear my rolls looked just as orange and just as pretty. And they were yummy too. Later that same evening when I fished my DH for a compliment he said, "You make great pumpkin rolls." But probably the fact that my kids ate three each of them is an even better testament to the taste.

Enough rambling... here is the recipe:

3 3/4 cups flour
1 package of bread machine yeast (2 1/4 teaspoons)
1 teaspoon salt
1/4 cup milk (I used skim)
1/4 cup honey
1/2 cup canned pumpkin
1 large egg (I used 2 egg whites)
1/2 cup warm water
1 1/3 teaspoons dried sage
1/2 cup butter (I did not use this)

In a large bowl, mix together the flour, yeast, sage, and salt. Set aside.

Heat the milk in the microwave for half a minute on high. Whisk into the heated milk the honey, pumpkin, egg, and water.

Blend the pumpkin mixture into the flour mixture until you have a soft dough. Refrigerate for an hour. Turn the dough out onto the counter and knead.

To make cloverleaf rolls, melt the butter in a small bowl. Divide the dough in half, then divide each half into six portions. Divide each portion into three pieces. Roll each piece into a ball and then dip into the melted butter. Place three balls each into each cup of a muffin tin. Continue until all 12 muffin cups are filled.

Let rolls rise until double in size (about an hour). Bake at 350 degrees for 15 to 17 minutes or until golden brown. (The recipe says it makes 1 dozen, but I made it into 18, which made them 2 Weight Watchers points each).

Scripture of the Day: John 4:36-37


  1. Thanks for posting the pumpkin roll recipe--it's just what I was looking for. I used home-processed pumpkin. We were blessed with a bountiful crop this year.


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