Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Breads, Fruits

  4. Yield: 2 dozen

  5. 1/2 c Hot milk

  6. 2 T Butter

  7. 3 T Sugar

  8. 1/2 c Pureed pumpkin or winter

  9. - squash

  10. 1 t Salt

  11. 3 1/4 c All purpose flour

  12. 1 T Active dry yeast

  13. 1/4 c Warm water

  14. Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a

  15. 1/4 cup warm water and let stand for 5 minutes or until

  16. bubbly. Add yeast to the first mixture and beat vigorously. Cover and leave in a warm place to rise for 30 minutes or until light.

  17. Stir in 2-3 cups flour until dough leaves sides of bowl. Turn out onto a

  18. floured surface and knead in flour until dough is smooth and elastic,

  19. about 8 minutes.

  20. Place dough in a greased bowl, turning it to grease the top. Cover and place in a warm draft-free place until doubled in size, about 45 minutes.

  21. Punch dough down, and turn out onto a lightly floured board. Roll dough

  22. 1/4 inch thickness. Cut into 2 inch rounds. Place

  23. rounds about 1 inch apart on greased baking sheets. Cover and let rise

  24. for 20 minutes or until almost double in size.

  25. 400 F. oven for 10 to 12 minutes or until golden

  26. brown.

  27. HINT: Place bottom pan on top oven rack and top pan on bottom oven rack

  28. after first six minutes of baking to ensure even brownness.

  29. Baker's note: This recipe rates four stars. It has a wonderful flavour,

  30. and a nice golden brown colour. It would be good to serve at Thanksgiving

  31. dinner. --


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