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With the high availability of canned pumpkin,
these rolls may be made anytime of the year. The dough may also
be formed into dinner rolls. These rolls may be started in a
bread machine or made by hand.
Bread Dough
½ cup
canned pumpkin purée
¾ cup low-fat buttermilk
¼ cup
granulated sugar
1
package rapid-rise yeast
¼ cup
unsalted butter, melted
2
large eggs
1 ¼
teaspoon salt
½
teaspoon ground cinnamon
¼
teaspoon powdered ginger
¼
teaspoon ground allspice
⅛
teaspoon ground nutmeg
4 cups
bread flour
Walnut Filling
2 tablespoons butter, melted
1 cup
dark brown sugar
1/3
cup chopped walnuts
Drizzle Icing
1 cup
confectioners’ sugar
3
tablespoons cream
1. Bread machine method: Measure the
pumpkin, buttermilk,
sugar, yeast,
butter, eggs, salt, cinnamon, ginger, allspice,
nutmeg and bread flour
into a bread machine pan. Set on white,
dough and large cycle. When
the cycle completes, follow the
instructions for rolling the dough into a 12
x 9-inch rectangle
in step 4.
2. Hand method: In an extra large bowl, mix the pumpkin,
buttermilk,
sugar, yeast, butter and eggs. Measure in the salt,
cinnamon, ginger,
allspice, nutmeg and enough flour to
make a workable dough.
3. Place the dough on a well-floured breadboard and knead for
2 minutes.
Place the dough in a large bowl, spray with oil.
Turn oven on to warm
and turn off just when you can feel
the heat on your hand. Cover the
bowl with a damp towel
and set bowl in oven. Let the dough rise for
30
to 45 minutes,
or until doubled.
4. Punch the dough down with your fist. On a floured breadboard,
roll
dough to a 12 x 9-inch rectangle.
5. Walnut filling: Toast the walnuts in
a 350˚ for about 3 minutes.
Mix the butter,
sugar and walnuts with a wooden spoon. Use
the back of the
spoon to spread filling over the dough, except
for ½ inch from the
edges.
6. Roll up the dough and seal the edge with a little water. Cut
the
roll into 1-inch slices. Arrange slices in a
13 x 9 x 2-inch glass
baking dish. Let
rise for 30 minutes or until doubled.
7. Preheat the oven to 350˚.
8. Bake rolls for 25 minutes. Cool 10 minutes.
9. Drizzle icing: Mix the sugar and
cream in a small bowl. Pour
into a
plastic bag and snip one corner. Drizzle icing over warm rolls.
Makes
12 rolls
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