I confess that I haven't been baking much lately. The weather has been absolutely beautiful lately, a far cry from the rain and wind we had earlier this week. Actually, speaking of the weather, we have officially had our first snow of the winter of '12/13. Last week was freezing, and leaves and snow were falling at the same time. Very interesting to watch. Unfortunately I didn't get the camera out in time to get any pictures. But it was neat. For those who don't know me or my family personally, we live at an elevation of fifteen hundred feet two hours south of Canada, so we usually have our first good snow (a foot, the last couple years) before Thanksgiving. Actually one year we had it the last week of October. Dad isn't a big fan of that, but the rest of us are fine with it.
Anyway, this afternoon I found a can of pumpkin that needed to be used up, so I made these rolls with it.:) The glaze on them looks a little messy ~ I had some help from a twelve-year-old brother who usually "hangs around" when I am in the kitchen, either to chaperone the production of his next meal or to snitch when my back is turned, if it is something sweet.
Well, here is the recipe:
Pumpkin Sweet Rolls
1 tablespoon yeast
1 1/4 cups warm milk
1 cup pumpkin
1/2 cup sugar
3/4 cup butter, divided
1 teaspoon salt
7 1/4 cups flour
1 cup brown sugar, packed
1 1/2 teaspoon cinnomon
1cup powdered sugar
1 to 2 teaspoons milk
1/2 teaspoon vinilla
In a large bowl dissolve yeast in milk warmed to 110 to 115 degrees. Add pumpkin, sugar, 1/2 cup melted butter, salt, and 4-3/4 cups flour, beat until smooth. Continue adding flour until the batter reaches a kneadable consistency. On a floured surface, knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, cover and let rise until double in size, about 1 hour. Punch dough down. Roll into a 24 by 10 inch square. Combine 1 cup flour, brown sugar, cinnomon, and remaining 1/4 cup melted butter, set aside one cup. Sprinkle remaining mixture over dough, press down slightly, and roll up jelly roll style. Cut into 24 slices. Place cut side down in 2 greased 13 x 9 pans. Sprinkle with remaining crumbs. Cover and let rise until double, about 30 minutes. Bake at 375 degrees for twenty to twenty-five minutes, or until golden. Combine powdered sugar, milk, and vinilla, drizzle over rolls.
Makes 2 dozen rolls. Or of course if your family is like ours, 2 dozen until the boys find them, then it would most likely be 0.
This recipe comes from the Gooseberry Patch cookbook Homemade Harvest , which has a lot of great recipes in it.
Who needs those things they sell in Walmart? I have my own heating pad. :)





































