Slow-Rising Pumpkin-Thyme Dinner Rolls

December 20, 2011 

The Tri-City Herald's Food & Wine section Dec. 21 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Slow-Rising Pumpkin-Thyme Dinner Rolls

Total time: 30 minutes, plus 2 hours standing and 8 hours chilling

Servings: 12 cloverleaf or 18 dinner rolls

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 puree

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 bowl

2 tablespoons melted butter

Instructions

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 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 them 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 easily, lightly butter or oil your hands.) Cover the rolls with a dish towel, and let rise in a warm spot until doubled in bulk, about 30 minutes.

Heat the oven to 375 degrees. Bake the rolls until browned, 20 to 25 minutes. Serve hot or warm.

Each roll: 188 calories; 317 mg sodium; 40 mg cholesterol; 7 grams fat; 4 grams saturated fat; 26 grams carbohydrates; 5 grams protein; 1.59 grams fiber.

From: Los Angeles Times

Tri-City Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service