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Slow-Rising Pumpkin-Thyme Dinner Rolls

Courses: Breads
Serves: 12 people

Recipe Ingredients

2   Active dry yeast - (1/4 oz ea)
1/4 cup 59mlWarm water - (110 to 115 degrees)
2   Eggs - room temperature
1 cup 237mlCanned pumpkin puree
1/2 cup 99g / 3.5ozUnsalted butter - room temperature
1/2 cup 99g / 3.5ozSugar
2 teaspoons 10mlCoarse salt
1 tablespoon 15mlMinced fresh thyme
  = (or 1 tspn dried thyme)
1/4 teaspoon 1.3mlCayenne pepper
3 cups 187g / 6.6ozFlour - (to 4)
  Olive oil - for greasing bowl
2 tablespoons 30mlMelted butter

Recipe Instructions

Sprinkle the yeast over the water in a large mixing bowl and stir to dissolve. Using a wooden spoon, beat in the eggs, pumpkin, soft butter, sugar, salt, thyme and cayenne. Add 3 cups of flour and beat until smooth, gradually adding more flour as needed to make a soft, sticky but still manageable dough. Make sure the dough is well mixed.

Oil a larger bowl and scrape the dough into it, turning to oil all sides. Cover with a dish towel and let rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours. Punch the dough down, cover tightly with plastic wrap and refrigerate overnight.

Grease 2 (8-inch) cake pans with melted butter. Punch the dough down again and shape into round dinner rolls, arranging them in pans with about 1/2 inch between each (if the dough is too sticky to handle easily, lightly butter or oil your hands). For cloverleaf, butter a 12-cup muffin tin, tear off tablespoon-sized balls and place 3 in each muffin cup. Cover the rolls with a dish towel and let rise in a warm spot until doubled in bulk, 30 minutes.

Heat the oven to 375 degrees. Bake the rolls until browned, 20 to 25 minutes. Serve hot or warm.

This recipe yields 12 cloverleaf or 18 dinner rolls.

Each roll: 188 calories; 317 mg. sodium; 40 mg. cholesterol; 7 grams fat; 4 grams saturated fat; 26 grams carbohydrates; 5 grams protein; 1.59 grams fiber.

Source:
The Los Angeles Times, 11-20-2002

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