Ingredients:
2 (1/2,-oz.) packages active dry yeast
1 c. warm milk
1/3 c. butter or margarine, softened
1/4 c. sugar
1 c. cooked or canned pumpkin
111! tsp.’salt
51/2 to
6 cups all-purpose flour
1 T. cold wakr Sesame or poppy seeds optional
Instructions:
In a mixing bowl, dissolve yeast in warm milk. Add the butter. sugar. pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth_ Stir in enough remaining flour to form a soft dough. Tum onto a lightJy floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to gree top. Cover and kt ri in a warm place until doubled, about I hour. Punch dough down. Tum onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a IO inch rope; tie into a knot and tuck ends under. Place 2″ apart on greased bakingheets. Cover and let rise until doubkd, about 30 minutes. In a small bowl, at water and remaining egg. Bruh over rolls. Sprinkle with sesame or poppy ses if dsired. Bake at 350° for 15-17 minutes or until golden brown. Remo, e from pans to wire racks. Yields 2 dozen.
Notes:
Servings Yield:
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