Pumpkin Nutmeg Dinner Rolls
- 1 (1/4 ounce) package active dry yeast (about 2 1/2 teaspoons)
- 1/3 cup granulated sugar
- 3/4 cup milk, heated to lukewarm
- 7 to 8 cups all-purpose flour
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
- 1 large whole egg, beaten lightly
- 2 cups fresh pumpkin puree or 1 (16 ounce) can pumpkin puree
- An egg wash made by beating 1 large egg yolk with 1 tablespoon water
- In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk
for 5 minutes, or until the mixture is foamy.
- In a large bowl combine well 7 cups of the flour, the nutmeg, the salt,
and the remaining sugar and blend in the butter until the mixture resembles
- Add the whole egg, the pumpkin puree, and the yeast mixture and stir the
dough until it is combined well.
- Turn the dough out onto a floured surface and knead it, incorporating as
much of the remaining 1 cup flour as necessary to prevent the dough from sticking,
for 10 minutes, or until it is smooth and elastic.
- Form the dough into a ball, transfer it to a well-buttered large bowl, and
turn it to coat it with the butter.
- Let the dough rise, covered with plastic wrap, in a warm place for 1 hour,
or until it is double in bulk.
- Turn the dough out onto a work surface, divide it into 14 pieces, and form
each piece into a ball.
- Fit the balls into a buttered 10-inch springform pan and let them rise,
covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk.
- Brush the rolls with the egg wash and bake them in the middle of a preheated
350 degree F oven for 40 to 50 minutes, or until they are golden brown.
- Let the rolls cool slightly in the pan, remove the side of the pan, and
serve the rolls warm.
Yield: 14 rolls
The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat
the rolls, wrapped in foil, in a preheated 350 degrees F oven for 25 minutes, or
until they are heated through.
Source: Gourmet Magazine 1992
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