INGREDIENTS

INSTRUCTIONS

Source: Bon Appetit, Dec. 1995, p. 38  makes 18 rolls  To make sponge:
dissolve yeast in water in large heavy-duty mixer  bowl. Add 1/4 C
flour and 1 Tbs sugar and mix in. Cover with plastic  and let rise in
warm place 45 mins, until very foamy.  When sponge is ready: bring milk
and butter just to a simmer in pan on  stove--remove from heat and stir
to melt butter. Cool 10 mins. Whisk  in pumpkin, syrup, eggs, salt,
nutmeg, and remaining 1/4 C plus 1 Tbs  sugar.  Whisk pumpkin mixture
into sponge.  Using mixer with dough hook, mix in enough remaining
flour, 1 C at a  time, to form dough. Mix until smooth and elastic,
adding more flour  if sticky, about 5 mins.  Cover bowl with plastic
and a clean kitchen towel; let dough rise in  warm draft-free area
until doubled in volume, about 1 hour 30 mins.  Grease 2 heavy baking
sheets. Punch down dough. Transfer to floured  surface and Knead until
smooth.  Divide dough into 18 equal pieces. Shape each piece into your
favorite roll shape (mine is bowknot!) and arrange on prepared  sheets.
Cover and let rise until doubled, about 45 mins.  Preheat oven to 425
deg F. Bake rolls until golden brown, about 15  mins. Transfer to racks
and cool slightly.  Notes  Be careful when baking--because of the syrup
and sugar they will burn  easily if left too long in the oven.  These
are a really pretty golden-orange color inside!  Posted to Digest
bread-bakers.v097.n045  From: sxm20@psu.edu (Susie Milner)  Date: Mon,
30 Sep 1996 22:34:44 -0400

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”