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Here's an Amish recipe that might come in handy if you got a bunch of punkin' stuff laying around. The
date on this is 10/12/88. That's right ____ '88! I've had this pile of papers for a *long* time...
In small saucepan, heat milk and 2 Tbs. butter just until warm (120F to 130F) and butter is almost melted,
stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with
electric mixer until well mixed. Beat in egg and yeast. In separate mixing bowl, combine flours. Add half
of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently.
Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl then
grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour. Punch dough
down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional
flour to make dough easy to handle. On lightly floured surface, roll dough into 12- by 10-inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with
brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal.
With sharp knife, cut roll into twelve 1-inch slices. Place rolls, cut side up, in greased 9-inch square
baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes, Bake rolls at 350F for about 20
minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool for 10 to 15 minutes. Makes
12 rolls.
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