Aunt Terry makes these Pumpkin Rolls every holiday season and our family fights over them. They all loose out to ME – the pumpkin-roll-troll. I am not above hiding them so I don’t have to share.
Maple-Pumpkin Dinner Rolls
2 1/2 to 3 cups all purpose flour
1/2 cup cornmeal
2 1/4 teaspoons rapid-rise yeast (one package)
1 1/2 teaspoons salt
2 tablespoons butter
3/4 cup canned pumpkin
3/4 cup milk
1/4 cup pure maple syrup
Combine 1 cup of flour, cornmeal, yeast, and salt in a bowl. In a small saucepan melt the butter over low heat. Add the pumpkin, milk, and maple syrup. Stir over low heat until very warm, about 120-130 degrees Fahrenheit. Add the warm pumpkin mixture to the dry ingredients and mix.
Add enough of remaining flour to make a soft sticky dough that pulls away from the side of the bowl. Turn onto a floured surface and knead about 5 minutes. Form into ball, cover and let stand for 10 minutes.
Coat pan with butter. (I used a 9 X 13 pan but they said to space them 2 inches apart on baking sheet)
Uncover dough and cut into 16 equal pieces. Place in greased pan, cover and let rise in warm place for about one hour. Preheat oven to 375 degrees. Bake for 12-15 minutes, or until lightly browned.
Original recipe according to Aunt Terry was from the October 17, 2007 edition in The Bryan/College Station Eagle. She altered the recipe from the one that was printed some, so it is not exact.