INGREDIENTS

INSTRUCTIONS

In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk
for 5 minutes, or until the mixture is foamy. In a large bowl combine well
7 cups of the flour, the nutmeg, the salt, and the remaining sugar and
blend in the butter until the mixture resembles coarse meal. Add the whole
egg, the pumpkin puree, and the yeast mixture and stir the dough until it
is combined well.
Turn the dough out onto a floured surface and knead it, incorporating as
much of the remaining 1 cup flour as necessary to prevent the dough from
sticking, for 10 minutes, or until it is smooth and elastic. Form the dough
into a ball, transfer it to a well-buttered large bowl, and turn it to coat
it with the butter. Let the dough rise, covered with plastic wrap, in a
warm place for 1 hour, or until it is double in bulk. Turn the dough out
onto a work surface, divide it into 14 pieces, and form each piece into a
ball. Fit the balls into a buttered 10-inch springform pan and let them
rise, covered with a kitchen towel, in a warm place for 45 minutes, or
until they are almost double in bulk. Brush the rolls with the egg wash and
bake them in the middle of a preheated 350F. oven for 40 to 50 minutes, or
until they are golden brown. Let the rolls cool slightly in the pan, remove
the side of the pan, and serve the rolls warm. The rolls may be made 1 week
in advance and kept wrapped well and frozen. Reheat the roll s, wrapped in
foil, in a preheated 350F. oven for 25 minutes, or until they are heated
through.
Makes 14 rolls.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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