Slow-Rising Pumpkin-Thyme Dinner Rolls

Recipe Ingredients

2		Active dry yeast - (1/4 oz ea)
1/4 cup	59ml	Warm water - (110 to 115 degrees)
2		Eggs - room temperature
1 cup	237ml	Canned pumpkin puree
1/2 cup	99g / 3.5oz	Unsalted butter - room temperature
1/2 cup	99g / 3.5oz	Sugar
2 teaspoons	10ml	Coarse salt
1 tablespoon	15ml	Minced fresh thyme
		= (or 1 tspn dried thyme)
1/4 teaspoon	1.3ml	Cayenne pepper
3 cups	187g / 6.6oz	Flour - (to 4)
		Olive oil - for greasing bowl
2 tablespoons	30ml	Melted 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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