Hi Pad Scrappers!
Polly Liana here, with one of those recipes that looks difficult but actually turned out to not too difficult with great results. It’s so perfect for this time of year so I thought I’d share.
Pumpkin Dinner Rolls
(don’t preheat oven just yet)
1 envelope dry active yeast
1/2C whole milk, scalded and cooled to 110 degrees (a little hotter or cooler is okay too, like 5-8 degrees on either side)
1 tsp sugar
1/3 C brown sugar
1 c pumpkin puree
4 c flour
4 Tbsp butter, cut into bits
1.5 tsp salt
2 tsp pumpkin pie spice
One container of pumpkin cream cheese (or regular, if you prefer)
Half pecans (for stems)
Other items needed to make these pumpkins:
In large bowl or stand up mixer, mix yeast, warm milk and sugar
Wait 10-15 for yeast to activate (you should see brownish circle form and grow and smell sour-ish smell)
Add rest of ingredients, except pumpkin cream cheese and pecans
Kneed with standup mixer or floured hands until mixed.
Put dough ball in large greased bowl and let sit in a warm place until dough has risen (at least 45 minutes)
Preheat oven to 350 degrees
With dough cutter, cut ball into 12 wedges (pizza-style)
roll each wedge into a ball, press a well with your thumb and add about a teaspoon of pumpkin cream cheese into the middle.
pinch the top closed and roll gently.
with cooking twine (counter bar end length) lay halfway mark over top of ball and flip it under, like you’re wrapping ribbon around a present- don’t pull too tight, just let it lay on the edge of the dough. Continue to wrap and flip until you’ve split it into 8 parts. tie in a knot at the top and snip the excess.
Put them far apart on parchment paper or non-stick mat.
22 -24 minutes at 350 degrees or until golden on top
Snip the top knot and remove twine carefully, add pecan piece for stem.
Awesome, right? These little punkins are just perfect for a fall gathering! Have a great week.