Pumpkin Yeast Rolls
Adapted from
The King Arthur Flour Company
24 servings
| 1/2 c water, warmed | 2 tbsps olive oil | ||
| 2 tbsps dry yeast, 2 packages | 6 1/2 c unbleached flour | ||
| 2/3 c fat-free milk, warmed | 1/2 c light brown sugar, packed | ||
| 2 lg eggs, slightly beaten | 2 tsps salt | ||
| 15 ozs canned pumpkin | 1 tsp pumpkin pie spice, 2.1 |
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In a mixing bowl, combine yeast and water until yeast is dissolved. Stir in milk, eggs, pumpkin, oil, four cups flour, brown sugar, salt, and pumpkin pie spice. Beat for two minutes. Gradually add remaining flour, a little at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface. Knead, adding more flour, if needed. Put dough into an oiled bowl. Turn once to coast entire dough. Cover and let rest until doubled in size, or for about an hour. Turn dough onto a light oiled surface. Divided dough evenly into dinner rolls and place on prepared baking sheet. Cover and let rise again for 45 minutes. Preheat oven to 375. Bake rolls for 20 minutes.
| Calories | 167 | %CFF | 10 % | |
| Total Fat | 2 g | Saturated Fat | 0.4 mg | |
| Protein | 5 g | Cholesterol | 16 g | |
| Carbohydrates | 32 g | Sodium | 206 mg | |
| Sugars | 5 g | Fiber | 2 g | |
|
3.1 WW Points | ||||
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