Recipe Details
Ingredients
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1 ½cupswarm water (110 degrees F/45 degrees C)
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2(0.25 ounce) packagesactive dry yeast
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1cupcanned pumpkin
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½cupmelted butter (Optional)
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2 largeeggs
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⅓cupbrown sugar
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2teaspoonssalt
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7cupsall-purpose flour
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¼cupbutter, softened (Optional)
Cooking Directions
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Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
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Stir in pumpkin, melted butter, eggs, sugar, and salt. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
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Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet; cover with a damp cloth and let rise until doubled in volume.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bake rolls in preheated oven until golden brown, about 15 to 20 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe32 | |
Calories152 | |
% Daily Value * | |
Total Fat 5g |
6% |
Saturated Fat 3g |
15% |
Cholesterol 23mg |
8% |
Sodium 200mg |
9% |
Total Carbohydrate 23g |
8% |
Dietary Fiber 1g |
4% |
Total Sugars 2g |
|
Protein 4g |
7% |
Vitamin C 0mg |
0% |
Calcium 11mg |
1% |
Iron 2mg |
8% |
Potassium 61mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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