Thanksgiving pumpkin dinner rolls
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INGREDIENTS
1/2 cup pumpkin puree from a can
1/2 cup milk or plant base milk
3 Tbsp. unsalted butter or plant base butter
1 egg
1/4 cup brown sugar
1/4-1/2 tsp salt
2 tsp. dry yeast
2.5 cups flour
cooking rope and 1 cup vegetable oil
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How to make
in a mixer place the warm milk, dry yeast, pumpkin puree, soft unsalted butter, brown sugar and egg, mix for 3 minutes.
Add the salt, & flour, mix for 10 minutes, cover and let the dough rest for one hour.
Sprinkle more flour on the sticky dough and divide it to 8 equal parts.
Cut the rope to eight equal pieces, each piece in the length of 16” each.
pour the vegetable oil in a wide bowl and deep all 8 pieces of cooking rope in the oil.
Keep all eight pieces of dough covered with a kitchen towel so that they don’t dry.
Make a smooth ball of one piece of dough, use the palm of your hand to flat it a little.
Now tie one of the cooking ropes four times around the dough ball as it shows in the picture below.
Brush all eight rolls with egg and place on a baking pan.
Place two mugs between the rolls, this will ensure that the rolls will not stick to the towel.
Now cover with a large kitchen towel and let rest for 45 minutes.
Bake in a pre-heated oven for 20 minutes at 350F (180).
let cool completely.
These pumpkin rolls can be refrigerated and can be freeze as well.
Reheat in an oven before serving.
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