Pumpkin Rolls

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  1. In a large bowl or food processor, dissolve yeast in water.
  2. Add honey, margarine, salt, dry milk, pumpkin, spices.
  3. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough.
  4. Turn dough out onto a floured board and knead until smooth about 15 to 20 minutes, adding flour as needed to prevent sticking.
  5. Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1½ - 2 hours) punch down dough, knead briefly on a lightly floured board to release air.
  6. Divide dough into 24 equal pieces.
  7. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray.
  8. Cover and let rise until almost double.
  9. Bake in a preheated 375°F oven for 25 minutes or until browned.
  10. Cool on racks.

Nutritional information

Per 1 roll serving:

  • 121 calories | 3 g protein | 1 g fat | 24 g carbohydrate | .3 g fiber | 0 cholesterol | 103 mg sodium | 82 mg potassium
  • Exchange: 1½ starch/bread