Pumpkin Rolls I Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Oct. 26, 2004
I must have done something wrong. They rose nicely, but fell flat when I baked them. They had little flavor and were very tough. Could it be because I used fresh pumpkin instead of canned?
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Reviewed: Dec. 3, 2003
I made these rolls for our Thanksgiving dinner and they were great. They were very easy to make and had a beautiful light orange color to them. They had a nice buttery taste, but did not have an overwhelming pumpkin taste. I personally would not have added any more pumpkin flavor. I let the rolls rise for an hour each time and that seemed to be plenty of time to give me nice fluffy rolls. Great recipe.
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Reviewed: Oct. 5, 2003
I give these 4 stars--an average of 3 stars for flavor and 5 stars for appearance. They definitely don't taste like pumpkin, as other reviewers noted, but they are flaky and good. And, they turn out a lovely color--light orange. Thanks Katy!
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Photo by MACKALLEN
Home Town: Superior, Wisconsin, USA
Living In: Auburn, Alabama, USA

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Reviewed: Jul. 10, 2003
hi they were really good have you ever thought about adding cream cheese
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Home Town: Massillon, Ohio, USA

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Reviewed: Dec. 2, 2002
Very good ... however, not very pumpkiny. I agree that these are great as subtle Thanksgiving dinner companions that don't compete with the other food -- but I will try it next time increasing the pumpkin by at least 1/4-1/2 c. ... has anyone tried this and if so has it interfered with the rising or the texture?
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Reviewed: Nov. 28, 2002
awesome and I didn't have that much time to let them rise.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 16, 2002
We loved these crescents. I used 5 Cups white and 2 Cups wheat flour. I let them rise all afternoon, so they were large.
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Displaying results 21-27 (of 27) reviews

 
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