Pumpkin Cornmeal Rolls

By BobLongo

Ingredients

• 2 tbsp active dry yeast
• 1/2 cup warm water
• 1 cup pumpkin puree, unseasoned
• 1 cup 1% lowfat milk, plus more for brushing tops
• 1/2 cup dark brown sugar, packed
• 2 tbsp olive oil
• 1 1/4 qt all-purpose flour, plus more as needed
• 3/4 cup cornmeal, plus more for dusting
• 1 1/2 tsp salt
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Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Estimated Time: 180min This recipe serves: 24
1 In a large bowl, stir together yeast and water. Let stand until bubbly, about 5 minutes.
2 In a large saucepan, combine pumpkin, milk, sugar and oil. Warm over medium heat, stirring frequently, until lukewarm, 3 to 4 minutes. Add to yeast mixture. Gradually add most of the flour [5 cups in original recipe], cornmeal and salt, stirring to make a soft dough.
3 Turn dough out on a floured work surface and knead, adding additional flour as needed, until dough is smooth and elastic, 7 to 8 minutes. Place dough in an oiled bowl, turning to coat; cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
4 Lightly oil baking sheets or coat them with nonstick spray. Punch dough down and turn out onto a work surface. Divide into 24 equal pieces [per original recipe].
5 Roll each piece into a round ball. Set rolls on prepared baking sheets; cover loosely with plastic wrap. Let rise until doubled in bulk, 45 minutes to 1 hour.
6 Preheat oven to 375 degrees F (190 degrees C).
7 Brush tops of rolls with milk and sprinkle lightly with cornmeal. Bake for 20 to 25 minutes, switching positions of baking sheets halfway through, or until golden brown. Transfer to wire racks and let cool. (The rolls will keep, well wrapped, in the freezer for up to 1 month.)
Nutrition Facts Number of Servings 24 Per Serving Calories: 141 Cholesterol: 1mg Carbohydrate: 28g Protein: 4g Sodium: 154mg Total Fat: 26g