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Granny White
Pumpkin Rolls
4
1
1
2
2
1
1
2
3
−1/2 to 4−3/4 cups all−purpose flour
pkg. active dry yeast
−1/4 cups milk
tablespoons shortening
tablespoons sugar
egg
tsp. salt
/3 cup canned pumpkin
tablespoons butter or margarine, melted
In a large mixer bowl, combine 2 cups flour and the yeast. In
saucepan, heat milk, shortening, sugar, and salt just till warm,
(115− 120), stirring constantly till shortening is almost melted.
Add to dry mixture in mixing bowl.
Add egg and pumpkin. Beat 3 minutes at low speed of electric mixer,
scraping sides of bowl constantly. Beat 3 minutes at high speed.
Stir in enough of the remaining flour to make a soft dough. Turn
out on lightly floured surface.
Knead until smooth and elastic, 5 to 8 minutes. Place in greased
bowl, turning once to grease surface. Cover, let rise till double,
1
to 1−1/2 hours. Punch dough down. Cover, let rest 10 minutes.
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