Recipes from:
Original Recipe: Bakers Banter {has a great picture tutorial}
Modified Recipe: Perry's Plate {has a great picture tutorial}
Modified Again: By Me!
Dough:
1 cup canned pumpkin
2 large eggs
2 T.- 1/4 cup lukewarm water (I used 1/4 c.)
1/4 cup soft butter
2 1/2 cups all-purpose flour
1 3/4 cups white whole wheat flour
1/4 cup nonfat dry milk
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves, optional
6 tablespoons brown sugar, light or dark
2 teaspoons salt
2 teaspoons instant yeast
Filling:
1 cup sugar
1-2 tablespoons cinnamon
1/4 cup minced crystallized ginger
Glaze:
1 cup powdered sugar
1 tablespoon butter
Vanilla or Almond Extract
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze
Mix and knead all of the dough ingredients together by hand, kitchen aid, or breadmachine (which is what I use...put it on the dough cycle and let it work it's magic) until you've made a soft, fairly smooth dough.
Cover the bowl, and allow the dough to rise for 1 1/2 - 2 hours, until it's almost doubled. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin - about 1/8th of an inch. Mix the filling ingredients and spread a thin layer over the dough, leaving one short edge free of filling. Sprinkle with crystallized ginger, if desired.
Starting with the short end that's covered with filling, roll the dough into a log. Cut the log into nine 1 ½"-thick rolls. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside in a warm place, covered, to rise for 1 hour, or until the rolls look puffy.
Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar. Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.
Yield: 9 rolls.
These were so yummy! It made a perfect Thanksgiving morning breakfast.
My only complaint is that the rolls seemed to dry out quickly..so make sure to keep them covered when not in use. Just pop them in the microwave for a few seconds to make them more soft.
Modified Recipe: Perry's Plate {has a great picture tutorial}
Modified Again: By Me!
Dough:
1 cup canned pumpkin
2 large eggs
2 T.- 1/4 cup lukewarm water (I used 1/4 c.)
1/4 cup soft butter
2 1/2 cups all-purpose flour
1 3/4 cups white whole wheat flour
1/4 cup nonfat dry milk
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves, optional
6 tablespoons brown sugar, light or dark
2 teaspoons salt
2 teaspoons instant yeast
Filling:
1 cup sugar
1-2 tablespoons cinnamon
1/4 cup minced crystallized ginger
Glaze:
1 cup powdered sugar
1 tablespoon butter
Vanilla or Almond Extract
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze
Mix and knead all of the dough ingredients together by hand, kitchen aid, or breadmachine (which is what I use...put it on the dough cycle and let it work it's magic) until you've made a soft, fairly smooth dough.
Cover the bowl, and allow the dough to rise for 1 1/2 - 2 hours, until it's almost doubled. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin - about 1/8th of an inch. Mix the filling ingredients and spread a thin layer over the dough, leaving one short edge free of filling. Sprinkle with crystallized ginger, if desired.
Starting with the short end that's covered with filling, roll the dough into a log. Cut the log into nine 1 ½"-thick rolls. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside in a warm place, covered, to rise for 1 hour, or until the rolls look puffy.
Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar. Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.
Yield: 9 rolls.
These were so yummy! It made a perfect Thanksgiving morning breakfast.
My only complaint is that the rolls seemed to dry out quickly..so make sure to keep them covered when not in use. Just pop them in the microwave for a few seconds to make them more soft.
No comments:
Post a Comment