Maple Pumpkin Dinner Rolls

Created 28 Nov 2013 02:55, Updated 28 Nov 2013 02:56

Maple Pumpkin Dinner Rolls

from The Cedar Rapids Gazette newspaper

2 1/2 c flour
1/2 c cornmeal
2 1/4 tsp instant yeast
1 1/2 tsp salt
2 T butter
3/4 c pumpkin puree
3/4 c milk
1/4 c maple syrup

Combine 2 cups flour with the cornmeal, yeast, and salt in a medium mixing bowl.

In a small saucepan, melt the butter over low heat, then add pumpkin, milk, and maple syrup. Stir over low heat just until very warm (~120 degrees).

Add pumpkin mixture to dry ingredients and mix until combined. Mix in enough remaining flour to make a soft, sticky dough that pulls away from the sides of the bowl. Knead for about five minutes, then turn dough out onto a lightly floured surface and shape into a ball. Cover with plastic wrap and let it rest for 10 minutes.

Coat two baking sheets with cooking spray. Cut dough into 16 pieces and shape each piece into smooth, round balls. Set two inches apart on baking sheets and cover loosely with wrap. Let rise until doubled in size, about 60 to 90 minutes.

Preheat oven to 375 degrees when the rolls are almost finished rising. Brush tops with milk and sprinkle with a dusting of cornmeal, if desired. Bake 12-15 minutes or until browned.

I usually use whole wheat flour and give the dough an extra rise, which gives the rolls a very smooth texture and deep flavor.

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