1/2 cup raisins
1/4 cup orange juice
2 tablespoons butter
1 envelope dry yeast
3/4 cup warm water
1/4 cup powdered milk
1/2 cup cooked, pureed pumpkin
1/2 teaspoon salt
1/2 cup brown sugar
1/4 teaspoon cinnamon
4 cups (400 g) flour
1/4 cup orange juice
2 tablespoons butter
1 envelope dry yeast
3/4 cup warm water
1/4 cup powdered milk
1/2 cup cooked, pureed pumpkin
1/2 teaspoon salt
1/2 cup brown sugar
1/4 teaspoon cinnamon
4 cups (400 g) flour
method
1. Combine the raisins and orange juice and heat in a small saucepan, just to a boil. Add butter and let the mixture stand until the butter melts.
2. Dissolve the yeast in the warm water and add the powdered milk. Let bubble for 10 minutes.
3. Add the raisins and orange juice mixture to the yeast mixture in a large bowl, then stir in the pumpkin, salt, brown sugar and cinnamon. Add 3 cups of flour and stir vigorously until smooth. Add 1/2 cup more flour and stir until smooth.
4. Turn the soft dough out onto a floured board and add the remaining 1/2 cup flour as you knead, for about 4 minutes, until smooth and elastic. You may need up to 1/2 cup more flour if dough is sticky.
5. Turn dough into a greased bowl and turn over to coat. Let rise in a warm place for about 1 hour or until doubled in volume.
6. Punch down dough, place on a floured board and roll into a long, thick rope. Cut the rope into thirds, then cut each third into 6 pieces to make 18 rolls. Divide each piece into 3 balls. Place in buttered muffin cups.
7. Allow to rise 1/2 hour, covered with a damp towel, in a warm place. Preheat oven to 375 degrees.
8. Bake rolls for 25 minutes, until golden brown on top. Brush tops with melted butter, if desired.
2. Dissolve the yeast in the warm water and add the powdered milk. Let bubble for 10 minutes.
3. Add the raisins and orange juice mixture to the yeast mixture in a large bowl, then stir in the pumpkin, salt, brown sugar and cinnamon. Add 3 cups of flour and stir vigorously until smooth. Add 1/2 cup more flour and stir until smooth.
4. Turn the soft dough out onto a floured board and add the remaining 1/2 cup flour as you knead, for about 4 minutes, until smooth and elastic. You may need up to 1/2 cup more flour if dough is sticky.
5. Turn dough into a greased bowl and turn over to coat. Let rise in a warm place for about 1 hour or until doubled in volume.
6. Punch down dough, place on a floured board and roll into a long, thick rope. Cut the rope into thirds, then cut each third into 6 pieces to make 18 rolls. Divide each piece into 3 balls. Place in buttered muffin cups.
7. Allow to rise 1/2 hour, covered with a damp towel, in a warm place. Preheat oven to 375 degrees.
8. Bake rolls for 25 minutes, until golden brown on top. Brush tops with melted butter, if desired.
serving amount
makes 18 rolls.
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