"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Carol's Streusel Pumpkin Sweet Rolls Recipe

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This recipe for Carol's Streusel Pumpkin Sweet Rolls, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Koene
Added: Monday, July 18, 2005


4-3/4 to 5-3/4 c. flour
1/2 c. sugar
2 tsp. grated lemon peel
1-1/2 tsp. salt
1 pkg. active dry yeast
1-1/4 c. milk
1 c. canned pumpkin
1/2 c. margarine or butter

Crumb topping:
1-1/2 c. flour
1 c. brown sugar, firmly packed
1 tsp. cinnamon
1/2 tsp. allspice
3/4 c. margarine or butter, cold
1/2 c. chopped nuts

1 c. powdered sugar
1/2 tsp. vanilla
1 to 2 T. milk

For rolls: In a large bowl, combine 1-1/2 c. flour, sugar, lemon peel, salt and yeast; mix well. In small saucepan, heat milk, pumpkin and margarine until very warm (120-130 degrees). Add warm mixture to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in additional 2-1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 3/4 to 1-1/4 c. flour until dough is smooth and elastic, about 5-8 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 1 hour. Punch dough down several times to remove air bubbles. On lightly floured surface, roll into 20x15 inch rectangle. Spoon 2-1/2 c. of the crumb topping evenly over dough; sprinkle with nuts. Starting with 20-inch side, roll up tightly, pressing edges to seal. Cut into 20 slices. Place cut side down in greased pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 45 minutes. Heat oven to 350 degrees. Uncover dough; sprinkle with remaining crumb topping. Bake for 35 to 50 minutes or until golden brown. Drizzle glaze over warm rolls.

For crumb topping: Combine flour, brown sugar, cinnamon and allspice. Cut in butter with fork or pastry blender until mixture is crumbly.

For glaze: In small bowl, combine all ingredients for glaze, adding enough milk for desired drizzling consistency.

Personal Notes:
Personal Notes:
These just remind me of fall and my friend Carol Beland in Massachusetts.




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