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Mom’s Pumpkin Rolls

2019-09-18
  • Servings: 24 servings (2 dozen rolls)
  • Prep Time: 0m
  • Cook Time: 0m
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“A Thanksgiving favorite. They are even better the next day, cut in half, a little mayo, pepper, and leftover turkey, then off to the the mall at 6 am for Black Friday shopping.”

Ingredients

1 (.25 ounce) package active dry yeast

1/2 cup lukewarm water

6 cups all-purpose flour

3/4 teaspoon salt

2 tablespoons butter

1 cup white sugar, or as needed

2 eggs

1 cup scalded milk

1 cup pumpkin puree

1 egg yolk

1/2 teaspoon white sugar, or as needed

Directions

  1. Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
  2. Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
  3. Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
  6. Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.
Original recipe source

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