Pumpkin Rolls Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast,
1 cup: Warm water, 110 F
1/3 cup: Honey,
2 tbsp: Margarine,
1 tsp: Salt,
1/2 cup: Nonfat dry milk,
1 cup: Canned pumpkin,
About 1.5 tb pumpkin spice,
OR,
1 1/2 tsp: Cinnamon,
3/4 tsp: Cloves,
3/4 tsp: Nutmeg,
3/4 tsp: Ginger,
2 1/2 cup: To 3 cups all purpose flour,
1 1/2 cup: To 2 cups whole wheat flour,
Nonstick vegetable spray,
Directions:
1. In a large bowl or food processor, dissolve yeast in water. Add
honey, margarine, salt, dry milk, pumpkin, spices. Beat well to
blend, then gradually beat in about 4 cups of the combined flours to
make a stiff dough.
2. Turn dough out onto a floured board and knead until smooth about
15 to 20 min, adding flour as needed to prevent sticking.
3. Turn dough over in a bowl coated with nonstick spray, cover and
let rise in a warm place until doubled (1 1/2 - 2 hours) Punch down
dough, knead briefly on a lightly floured board to release air.
4. Divide dough into 24 equal pieces. Shape each into a smooth ball
and place balls in 2 greased 9-inch round baking pans coated with
nonstick spray. Cover and let rise until almost double.
5. Bake in a preheated 375 F oven for 25 minutes or until browned.
Cool on racks.
1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g
fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 1/2
starch/bread
Source: Univ. of Calif. San Diego Healthy Diet for Diabetics c. 1990
Shared but not tested by Elizabeth Rodier Oct 93
Source from luhu.jp
honey, margarine, salt, dry milk, pumpkin, spices. Beat well to
blend, then gradually beat in about 4 cups of the combined flours to
make a stiff dough.
2. Turn dough out onto a floured board and knead until smooth about
15 to 20 min, adding flour as needed to prevent sticking.
3. Turn dough over in a bowl coated with nonstick spray, cover and
let rise in a warm place until doubled (1 1/2 - 2 hours) Punch down
dough, knead briefly on a lightly floured board to release air.
4. Divide dough into 24 equal pieces. Shape each into a smooth ball
and place balls in 2 greased 9-inch round baking pans coated with
nonstick spray. Cover and let rise until almost double.
5. Bake in a preheated 375 F oven for 25 minutes or until browned.
Cool on racks.
1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g
fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 1/2
starch/bread
Source: Univ. of Calif. San Diego Healthy Diet for Diabetics c. 1990
Shared but not tested by Elizabeth Rodier Oct 93
Source from luhu.jp