Pumpkin Dinner Rolls
Ingredients
| 1 envelope dry yeast | ||
| 1/4 cup luke warm water | ||
| 1 cup milk, warmed | ||
| 2 tbs canola oil | ||
| 2 tbs honey | ||
| 1 cup pureed pumpkin (not pie filling) | ||
| 1 cup whole wheat flour | ||
| 1/2 tsp ground cinnamon | ||
| 1 tsp kosher salt | ||
| 1 large egg | ||
| 3 cups ap flour |
- In a large bowl, dissolve yeast in warm water until foamy.
- Stir in milk, honey and pumpkin.
- Combine whole wheat flour, cinnamon and salt and add the pumpkin mixture, then beat until smooth.
- Beat in egg, then stir in enough ap flour to make a soft dough, beating until smooth and elastic.
- Cover with plastic wrap and place in the refrigerator to rise overnight.
- Punch dough down and turn onto a lightly floured surface.
- Divide dough in half, then divide each portion twice again in half, then into 3 portions.
- Using floured fingers, form each portion int a ball by folding dough and pinching edges together at bottom.
- Place on a large buttered baking sheet.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake in a preheated 400 degree oven for 15 minutes, then remove to wire racks to cool.
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