Thursday, November 17, 2011

Pumpkin Rolls

These rolls are Thanksgiving awesomeness.  They are tender and soft and slightly sweet with subtle autumn flavor.  They're  a wonderful roll to serve with dinner.   And transforming one into a leftover turkey sandwich...well, that would just be perfection.
This recipe is adapted from Technicolor Kitchen.  It is a must-try.

Pumpkin Rolls
Adapted from Technicolor Kitchen

3/4 cups lukewarm water
1 packet active dry yeast
3 1/4 cups unbleached flour
1/4 cup dry milk powder
3 tbsp brown sugar
1 tsp salt
1/4 tsp pumpkin pie spice
1/2 cup pumpkin
1/4 cup butter, very soft

1.  In a small bowl, stir together 1/4 cup of the water and the yeast.  Let sit for five minutes to allow the yeast to bloom.

2.   In the bowl of a stand mixer, stir together 3 cups of the flour, milk powder, brown sugar, salt, and spice.  Add the pumpkin, butter, and remaining 1/2 cup water.  Stir to make a shaggy dough.

3.  Using the dough hook, knead on medium-low speed for 8 minutes.  Watch the dough.  It should be tacky and will stick to the bottom, but should clear the sides of the bowl.  If it is too wet, add more flour a tablespoon at a time (wait for the added flour to be completely incorporated before adding any more).

4.  Gather the dough into a ball.  Place in a lightly oiled bowl (the mixer bowl is perfect), turning to coat.  Let rise in a warm place until doubled in volume - about 1 1/2 - 2 hours.

5.  Line a 9" X 13" baking dish with parchment paper.  Lightly oil the dish & paper.  

6.  Divide the dough into eight equal pieces.  Form each piece into a tight ball.  Place, evenly spaced, in the baking dish.  Lightly spray a piece of plastic wrap with oil.  Place the plastic over the rolls.  Let rise in a warm place until doubled - about 1 hour.

7.  Preheat the oven to 350°.  Bake the rolls until they reach an internal temperature of 195°-200° (about 30 minutes).

7.  Transfer the rolls to a rack to cool.  Serve!

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