Description
This recipe also makes 2 loaves of bread.
Ingredients
- 1 cup milk
- 1 ½ cups pumpkin puree
- ½ cup white sugar
- ¼ cup butter, melted and cooled
- 2 teaspoons salt
- 1 (0.6 ounce) cake compressed fresh yeast
- 5 cups bread flour
Instructions
- Warm the milk in a small saucepan until it bubbles
- then remove from heat. Let cool until lukewarm.
- In a large bowl
- combine milk
- pumpkin
- sugar
- butter
- salt
- yeast and 2 cups flour; stir well to combine. Stir in the remaining flour
- 1/2 cup at a time
- beating well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes.
- Lightly oil a large bowl
- place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 1 hour.
- Divide the dough into four equal pieces
- divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume
- about 40 minutes. Meanwhile
- preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 10 to 15 minutes
- or until golden brown.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 30 mins
Servings: 16