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Granny White
Amish Pumpkin Cinnamon Rolls with Caramel Frosting
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/3 cup milk
tbsp. butter
/2 cup canned pumpkin or mashed cooked pumpkin
tbsp. sugar
/2 tsp. salt
egg, beaten
package dry yeast
cup unbleached all purpose flour
cup bread flour
/3 cup brown sugar,packed
tsp. ground cinnamon
tbsp. melted butter
In small saucepan, heat milk and 2 tbsp.butter just until warm(120−130
degrees) and butter is almost melted, stirring constantly. In large
mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and
beat with electric mixer until well mixed. Beat in egg and yeast.
In separate mixing bowl, combine flours. Add half of flour mixture
to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping
sides of bowl frequently. Add remaining flour and mix thoroughly
(dough will be very soft). Turn into lightly greased bowl, then
grease surface of dough lightly. Cover and let rise in warm place
until doubled, about 1 hour. Punch dough down. Turn onto floured
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