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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow-Rising Pumpkin Thyme Dinner Rolls (recipe is from the Los Angeles times) Recipe

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This recipe for Slow-Rising Pumpkin Thyme Dinner Rolls (recipe is from the Los Angeles times) is from My Oh Meyer That's Good, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (1/4 ounce) envelopes active dry yeast
1/4 cup warm water (110 to 115 degrees)
2 eggs, at room temperature
1 cup canned pumpkin
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
2 teaspoons coarse salt
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
1/4 teaspoon cayenne pepper
3 cups flour, plus up to 1 cup more
Olive oil for greasing the bowl
2 tablespoons melted butter
Directions:
Directions:
Sprinkle the yeast over the water in a large mixing bowl and stir to dissolve. Using a wooden spoon, beat in the eggs, pumpkin, soft butter, sugar, salt, thyme and cayenne. Add 3 cups of the flour and beat until smooth, gradually adding more flour as needed to make a soft, sticky but still manageable dough. Make sure the dough is well mixed. Oil a larger bowl and scrape the dough into it, turning to oil all sides. Cover with a dish towel and let rise in a warm, draft free spot until doubled in bulk, about 1 1/2 hours. Punch the dough down, cover tightly with plastic wrap and refrigerate overnight.
For round dinner rolls, grease 2 (8 inch) cake pans with melted butter. Punch the dough down again and shape into round rolls, arranging in pans with about one-half inch between each. For cloverleaf rolls, butter a 12 cup muffin tin, tear off tablespoon sized balls and place 3 in each muffin cup. (if the dough is too sticky to handle, lightly butter or oil your hands.) Cover the rolls with a dish towel and place in a warm spot until doubled in bulk, about 30 minutes.
Heat the oven to 375º. Bake the rolls until browned, 20 minutes. Serve hot or warm.
Number Of Servings:
Number Of Servings:
12-18 rolls
Preparation Time:
Preparation Time:
30 min. plus 2 hrs standing time and 8 hours chilling
Personal Notes:
Personal Notes:
These are very good rolls. They go great with our Thanksgiving meal.

 

 

 

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