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Pumpkin Cloverleaf Rolls
SUBMITTED BY:
Donna Bucher
PHOTO BY:
kristen m
"I came up with this recipe when I was looking for something festive to take to a fall covered-dish dinner. These rolls were a big hit."
RECIPE RATING:
Read Reviews
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PREP TIME
35 Min
COOK TIME
20 Min
READY IN
55 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
10 teaspoons brown sugar, divided
1 cup warm milk (110 to 115 degrees F)
1 cup canned or cooked pumpkin
6 tablespoons butter or margarine, melted
4 1/2 teaspoons grated orange peel
1 tablespoon salt
4 1/4 cups all-purpose flour
1 egg, beaten
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DIRECTIONS
In a mixing bowl, dissolve yeast in warm water. Add 1 teaspoon brown sugar; let stand for 5 minutes. Add milk, pumpkin, butter, orange peel, salt and remaining sugar mix well. Add 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; knead until smooth and elastic, about 1 minute. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush rolls with egg. Bake at 400 degrees F for 20-25 minutes or until browned. Remove from pans to wire racks to cool.
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REVIEWS
Reviewed on Nov. 12, 2006 by
kristen m
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kristen m
Nov. 12, 2006
As rolls, these were all right. However, my family and I were disappointed in the lack of flavor. These were very bland and required lots of butter in order to make them more palatable. Maybe they'd be good with pumpkin butter. I feel like the flavor deserved less stars, but they did look pretty and the texture was good. Don't think I'll make them again though.
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As rolls, these were all right. However, my family and I were disappointed in the lack of...
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