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Tuesday, November 10, 2009

Pumpkin Dinner Rolls

Many pumpkin recipes seem to come in the form of a dessert. Pumpkin is a mild vegetable that adds texture, delicate flavor, and wonderful nutrition to all sorts of foods.

This is a recipe for dinner rolls that uses the puree from a recent post. You can use canned pumpkin if you want to.

Pumpkin Dinner Rolls
1 cup sugar
1/2 cup warm water
2 cups warm milk (warm the water and the milk to help the yeast grow)
1/4 cup butter, softened or melted
2 cups cooked pumpkin, from a can or homemade
2 teaspoons salt
1/2 cup wheat germ
10-12 cups flour
2 tablespoons + 1 teaspoon yeast
Mix sugar, water, milk, butter, pumpkin, salt. Add wheat germ, 7-8 cups of flour, yeast, mix well. Continue adding flour, using your mixer if it can handle it, or by hand if your mixer can't, kneading 8-10 mintues until dough is elastic but not sticky.

Place in greased bowl, turning once to grease all sides.

Cover with towel and place in a warm place for about an hour.

When your dough has doubled in size, punch down, divide into 3rds,
and divide each 3rd into 16ths.

Form each piece into a ball and place on a greased cookie sheet.
Allow to almost double again, about 30 minutes.

Bake at 350 degrees for 15-18 minutes, until tops are golden brown.

Serve with butter, or eat these moist, delicious rolls plain.

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