Amish Pumpkin Rolls
One of my favorite things about fall time is all the pumpkin goodies to make. One of our families favorites is this recipe for Amish Pumpkin Rolls.I make them slightly different than the recipe. I add the sugar to the milk and butter when I heat it up, and I add the warm milk mixture to the yeast and let it proof a bit then add the pumpkin and the eggs, but I am sure following the recipe would work.
I double the recipe, always do since they go so fast. I used all unbleached flour. Didn't have bread flour.
So here the recipe..... enjoy
Amish Pumpkin Cinnamon Rolls
Pamela J Jacoby
1/3 cup milk
2 tbsp. butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 package dry yeast ( 1 Tablespoon)
1 cup unbleached all purpose flour
1 cup bread flour
1/3 cup brown sugar, packed
1 tsp. ground cinnamon
2 tbsp. melted butter
Caramel frosting (recipe follows)In small saucepan, heat milk and 2 tbsp.butter just until warm (120-130degrees) 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 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 12x10 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 jellyroll style.
Pinch seam to seal. With sharp knife, cut roll into 12 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 350 degrees about 20 minutes or until golden.
Flip the pan over to remove the rolls and place on waxed paper-lined wire rack. Cool 10 to 15 minutes. You end up frosting the bottom side of the rolls.
Pamela J Jacoby
1/3 cup milk
2 tbsp. butter
1/2 cup canned pumpkin or mashed cooked pumpkin
2 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 package dry yeast ( 1 Tablespoon)
1 cup unbleached all purpose flour
1 cup bread flour
1/3 cup brown sugar, packed
1 tsp. ground cinnamon
2 tbsp. melted butter
Caramel frosting (recipe follows)In small saucepan, heat milk and 2 tbsp.butter just until warm (120-130degrees) 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 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 12x10 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 jellyroll style.
Pinch seam to seal. With sharp knife, cut roll into 12 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 350 degrees about 20 minutes or until golden.
Flip the pan over to remove the rolls and place on waxed paper-lined wire rack. Cool 10 to 15 minutes. You end up frosting the bottom side of the rolls.
Drizzle with Caramel frosting. Makes 12 rolls
CARAMEL FROSTING
1/4 cup (4 tbsp.)butter
1/2 cup brown sugar, packed
2 tbsp. milk
1/4 tsp. vanilla
Dash salt
1/2 to 3/4 cup sifted confectioners' sugar.
In small saucepan, heat butter until melted. Stir in brown sugar and milk.Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
1/4 cup (4 tbsp.)butter
1/2 cup brown sugar, packed
2 tbsp. milk
1/4 tsp. vanilla
Dash salt
1/2 to 3/4 cup sifted confectioners' sugar.
In small saucepan, heat butter until melted. Stir in brown sugar and milk.Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
pictures are from a post with this recipe last year.
rising dough
ready to bake after the last rising
just baked
now frosted and ready to eat
rising dough
ready to bake after the last rising
just baked
now frosted and ready to eat
Comments
Anabella
I am copying this one down!