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Pumpkin Sweet Rolls



It's fall, and time for everything pumpkin. These sweet rolls nicely fit the bill. Imagine, a pumpkin yeast roll filled with lots of sugar, spices, and even more pumpkin! These beauties are finished with a topping of whipped cream, sugar and butter.

Begin by proofing the yeast.

Add 1 pack, or 2 1/4 teaspoons bulk yeast, to a quarter cup warm water with 1 teaspoon sugar. Allow to bloom about 5 minutes. If the mixture doesn't grow, throw it out, your rolls won't rise.

Next to your stand mixer bowl add:
2 eggs
1/4 cup sugar
1 stick softened butter
1/4 cup plus 2 tablespoons milk
1/2 teaspoon salt
1 can minus 1/2 cup canned pumpkin (15 ounce can)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
pinch of clove

Mix well.


Switch to a dough hook, and slowly add 4 to 4 1/2 cups of bread flour.
Knead for 6 to 7 minutes.

Transfer to a well oiled bowl and roll dough to cover it completely with oil. Cover and let rise until doubled in size, about one hour.

Now to make the filling, to your mixing bowl add:
1 stick softened butter
1/2 cup pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 ginger
1/2 nutmeg
pinch of clove
2 tablespoons cream



Roll dough on a well floured surface until you have a rectangle about 16 inches by 24 inches.  Roll tightly to form a log. Cut into 1 1/2 inch pieces and place in two 10 inch  well greased cast iron pans. Let rise for about 30 to 40 minutes. Place in a preheated oven at 350 degrees. Bake for 30 to 35 minutes.

When baked make the icing by adding 1/2 cup cream and 1/2 cup powdered sugar to a chilled mixing bowl. When peaks have formed add 2 tablespoons of butter.

Enjoy.


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