PUMPKIN COFFEE ROLLS
Pumpkin
Coffee Rolls
Ingredients
Basic Sweet
Dough
1
package yeast
½
cup lukewarm water
1
teaspoon sugar
1
cup milk
⅓
cup sugar
1
teaspoon salt
½
cup shortening
1
beaten egg
¾
cup pumpkin
4
cups sifted flour
Optional: 2 teaspoons baking powder
Cinnamon
Filling
¼
cup brown sugar
⅛
teaspoon Mace
Melted
Butter
Optional:-
⅓
cup chopped nuts
⅓
cup raisins
¼
cup icing sugar
1
tablespoon milk
¼
teaspoon almond extract
Method
1.
Sprinkle yeast and
sugar into lukewarm water and let it stand for 10 minutes.
2.
Pour milk, sugar, salt
and shortening in a bowl.
3.
Add egg.
4.
Add pumpkin.
5.
Add yeast mixture to
milk mixture.
6.
Beat in flour.
7.
Mix well with a sift
fingers, until a smooth elastic dough is formed.
8.
Turn onto a lightly
floured board and knead until the dough is of even texture.
9.
Cover dough and let
rise until double in size.
10.
Punch down the risen
dough and turn onto a lightly floured board.
11.
Roll out half of dough
into a 15-by-7-inch rectangle (other half in refrigerator). Place in lightly greased 15-by-10-by1-inch jelly-roll
pan.
12.
Down 2 long sides, make
parallel cuts 2½ inches long and ¾ inch apart.
Spread uncut portion with melted butter and sprinkle with cinnamon
filling.
13.
Combine 1 egg with 1
tablespoon water, for egg wash.
14.
Cover and let rise.
15.
Bake in a 375° oven for
25 minutes.
16.
Optional Glace.
Photography by Shirley-Ann Pearman
Recipe was received from one of my educational cookery classes
“Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic
Sweet Dough.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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