Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light December 1998

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Recipe Summary test

Yield:
2 dozen (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the pumpkin and vanilla extract, and set aside.

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  • Dissolve yeast and sugar in milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour, pumpkin mixture, margarine, salt, vinegar, nutmeg, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in 2 cups flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Coat 24 muffin cups with cooking spray. Punch dough down, and divide in half. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 12 equal pieces; shape each piece into a ball. Place 1 ball in each muffin cup. Cover and let rise 30 minutes or until doubled in bulk.

  • Preheat oven to 350°.

  • Uncover dough; bake at 350° for 20 minutes. Remove from pans; cool on wire racks.

Nutrition Facts

134 calories; calories from fat 18%; fat 2.7g; saturated fat 0.5g; mono fat 1g; poly fat 0.9g; protein 4.2g; carbohydrates 22.8g; fiber 0.5g; cholesterol 9mg; iron 1.5mg; sodium 128mg; calcium 19mg.
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