Baking Banquet: PUMPKIN SWEET ROLLS

Adapted from page 494-495 of the Pillsbury “The Complete Book of Baking”

I searched and searched and finally found a yeast roll recipe without egg! Hooray!

ROLLS

4 ¾ to 5 ¾ cups all purpose flour (use approx. 3 cups all purpose flour and 2 cups white whole wheat flour)

½ cup sugar

2 teaspoons grated lemon peel

¼ teaspoon pumpkin pie spice

1 ½ teaspoons salt

1 pkg. active dry yeast

1 ¼ cups milk

1 cup canned pumpkin

½ cup margarine or butter

CRUMB TOPPING

1 ½ cups all purpose flour

1 cup firmly packed brown sugar

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon pumpkin pie spice (I added this to the recipe)

¾ cup margarine or butter

½ cup chopped nuts (I use pecans)

In large bowl, combine 1 ½ cups flour, sugar, lemon peel, salt, pumpkin pie spice and yeast; mix well. In small saucepan, heat 1 ¼ cups milk, pumpkin and ½ cup margarine until very warm (120 to 130 degrees). Add warm mixture to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 2 ½ to 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in ¾ cup to 1 ¼cups flour until dough is smooth and elastic, about 5 to 8 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 1 hour.

Grease 15X10X1-inch baking pan* (or line a baking stone with parchment paper). In medium bowl, combine 1 ½ cups flour, brown sugar, cinnamon, pumpkin pie spice and allspice. With fork or pastry blender, cut in ¾ cup margarine until mixture is crumbly. Punch dough down several times to remove all air bubbles. On lightly floured surface, roll into 20X15-inch rectangle. Spoon 2 ½ cups of the crumb mixture evenly over dough; sprinkle with nuts. Starting with 20 – inch side, roll up tightly, pressing edges to seal. Cut into 20 slices; Place cut side down in greased pan. Cover loosely with plastic wrap and cloth towel.** Let rise in warm place until light and doubled in size, about 45 minutes.

Heat oven to 350 degrees f. Uncover dough. Sprinkle with remaining crumb topping. Bake at 350 degrees for 35 to 50 minutes or until golden brown. On a Baking Stone it takes about 30 minutes.

Let Cool. Top with Pumpkin Cream Cheese Glaze

http://bakingbanquet.blogspot.com/2012/09/pumpkin-cream-cheese-glaze.html

Yield : 20 rolls

Tips:

*rolls can be baked in two 13 X 9 inch baking pans. Decrease baking time to 25 to 35 minutes. Place on separate oven racks and stagger for more even heat distribution.

** At this point, dough can be refrigerated overnight. Dough may rise in the refrigerator. If necessary, let dough stand at room temperature until almost double original size. Bake as directed above.