Pumpkin Cloverleaf Rolls
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
YIELD: 2 dozen.
I came up with this recipe when I was looking for something festive to take to a fall covered-dish dinner. These rolls were a big hit.
Ingredients
-
1 package (1/4 ounce) active dry yeast
-
1/4 cup warm water (110° to 115°)
-
10 teaspoons brown sugar, divided
-
1 cup warm whole milk (110° to 115°)
-
1 cup canned pumpkin
-
6 tablespoons butter, melted
-
4-1/2 teaspoons grated orange zest
-
1 tablespoon salt
-
4-1/4 to 4-3/4 cups all-purpose flour
-
1 large egg, lightly beaten
Directions
-
1.
In a large bowl, dissolve yeast in warm water. Add 1 teaspoon brown sugar; let stand for 5 minutes. Add the milk, pumpkin, butter, orange zest, salt, remaining sugar and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
-
2.
Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
-
3.
Punch dough down. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.
-
4.
Divide into 6 portions. Divide each into 12 pieces. Shape each into a ball; place 3 balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes.
-
5.
Brush rolls with egg. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 roll: 125 calories, 4g fat (2g saturated fat), 18mg cholesterol, 333mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC