Pumpkin Rolls

Name: Pumpkin Rolls
Ingredients: 2 Tablespoons Active Dry Yeast; 3 cups Warm Water; 1/2 cups Molasses; 1/2 cups Maple Syrup; 1 Tablespoon Vegetable Oil; 1/4 cups Pumpkin Puree; 1-1/2 teaspoon Salt; 6 cups Whole Wheat Flour; 4 cups Unbleached All-purpose Flour

9 ingredients

5 steps

Ingredients

2 Tablespoons Active Dry Yeast
3 cups Warm Water
1/2 cups Molasses
1/2 cups Maple Syrup
1 Tablespoon Vegetable Oil
1/4 cups Pumpkin Puree
1-1/2 teaspoon Salt
6 cups Whole Wheat Flour
4 cups Unbleached All-purpose Flour

Directions

1

Add yeast and a dribble of the maple syrup to the warm water. Let sit for a few minutes until foamy.
2

In a mixing bowl, add molasses, maple syrup, oil, and pumpkin puree. Whisk or mix until combined. Dump in salt, flours, and yeast mixture. Either mix with a stand-mixer and dough hook for 2-6 minutes (depending upon how powerful your mixer is), or stir together with a wooden spoon and knead on a floured countertop for a few minutes.
3

Put dough in an oiled bowl and cover with plastic wrap or heavy dishtowel. Let rise in a warm, draft-free place for about an hour. I use my oven, and leave the light on. The dough is completely risen when you push it with your finger and the indentation stays.
4

Shape into desired size roll. Let rise on a baking sheet, covered with a dishtowel, while the oven preheats to 375 degrees.
5

Bake for about 25 minutes. Makes two dozen medium-sized rolls. Freeze what you don't finish the next day.