Pumpkin Rolls

Course : Breads
Serves: 24
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1 package active dry yeast
1 cup warm water (110 f)
1/3 cup honey
2 tablespoons margarine
1 teaspoon salt
1/2 cup nonfat dry milk
1 cup canned pumpkin
1 1/2 tablespoons pumpkin spice -- about OR
1 1/2 teaspoons cinnamon
3/4 teaspoon cloves
3/4 teaspoon nutmeg
3/4 teaspoon ginger
2 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 spray nonstick vegetable spray

Preparation / Directions:

1. In a large bowl or food processor, dissolve yeast in water. Add honey, margarine, salt, dry milk, pumpkin, spices. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough. 2. Turn dough out onto a floured board and knead until smooth about 15 to 20 min, adding flour as needed to prevent sticking. 3. Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1 1/2 - 2 hours) Punch down dough, knead briefly on a lightly floured board to release air. 4. Divide dough into 24 equal pieces. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray. Cover and let rise until almost double. 5. Bake in a preheated 375 F oven for 25 minutes or until browned. Cool on racks.

1 Kitchen's say:
  (3 3/4 Stars!)
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