With the high availability of canned pumpkin,
these rolls may be made anytime of the year. The dough may also
be formed into dinner rolls. These rolls may be started in a
bread machine or made by hand.
canned pumpkin purée
¾ cup low-fat buttermilk
package rapid-rise yeast
unsalted butter, melted
teaspoon ground cinnamon
teaspoon powdered ginger
teaspoon ground allspice
teaspoon ground nutmeg
2 tablespoons butter, melted
dark brown sugar
cup chopped walnuts
1. Bread machine method: Measure the
butter, eggs, salt, cinnamon, ginger, allspice,
nutmeg and bread flour
into a bread machine pan. Set on white,
dough and large cycle. When
the cycle completes, follow the
instructions for rolling the dough into a 12
x 9-inch rectangle
in step 4.
2. Hand method: In an extra large bowl, mix the pumpkin,
sugar, yeast, butter and eggs. Measure in the salt,
allspice, nutmeg and enough flour to
make a workable dough.
3. Place the dough on a well-floured breadboard and knead for
Place the dough in a large bowl, spray with oil.
Turn oven on to warm
and turn off just when you can feel
the heat on your hand. Cover the
bowl with a damp towel
and set bowl in oven. Let the dough rise for
to 45 minutes,
or until doubled.
4. Punch the dough down with your fist. On a floured breadboard,
dough to a 12 x 9-inch rectangle.
5. Walnut filling: Toast the walnuts in
a 350˚ for about 3 minutes.
Mix the butter,
sugar and walnuts with a wooden spoon. Use
the back of the
spoon to spread filling over the dough, except
for ½ inch from the
6. Roll up the dough and seal the edge with a little water. Cut
roll into 1-inch slices. Arrange slices in a
13 x 9 x 2-inch glass
baking dish. Let
rise for 30 minutes or until doubled.
7. Preheat the oven to 350˚.
8. Bake rolls for 25 minutes. Cool 10 minutes.
9. Drizzle icing: Mix the sugar and
cream in a small bowl. Pour
plastic bag and snip one corner. Drizzle icing over warm rolls.