Pumpkin Cloverleaf Rolls
"This recipe was a family recipe of Judith Fertig that I found in the Family Fun magazine. I wanted to post it so that I don't lose it as I am planning on trying it out this Thanksgiving. The prep time includes the rising time."
- Ready In:
- 3hrs 15mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 3 3⁄4 cups flour, plus more for sprinkling
- 2 1⁄4 teaspoons instant yeast
- 1 teaspoon salt
- 1⁄4 cup milk
- 1⁄4 cup honey
- 1⁄2 cup canned pumpkin
- 1 egg
- 1⁄2 cup warm water
- 8 sage leaves, fresh and cut into small slivers
- 1⁄2 cup butter
directions
- In a large bowl mix together the flour, yeast and salt, and set aside.
- Pour the milk into a microwave safe bowl (or 4-cup measuring cup) and microwave on high for 30 seconds.Whisk in the honey, pumpkin, egg and water (the liquid mixture should be less than 110 deg or it will kill the yeast).
- With a fork, blend the pumpkin mixture into the flour mixture, until you have a soft dough.Cover with plastic wrap and refrigerate for at least 1 hour.
- Two hours before baking, turn the dough out onto a floured surface and kneed 6 sage leaves worth of slivered sage leaves into the dough.
- Melt the butter and set aside. Divide the dough in half then divide each half into 6 portions, then divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup, continue until all 12 cups are filled.
- Drizzle or brush each roll with 1/2 tsp of leftover melted butter and sprinkle the remaining slivered sage leaves on top. Let the rolls rise in a warm spot (at least 70°F) until they are double in size, about 1 - 1 1/2 hours. The three balls of dough will rise together to form a cloverleaf shape.
- Heat the oven to 350°F and bake the rolls until golden, about 15-17 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious...can be heavy, depending on altitude, humidity, and temperature of your ingredients, but this is one of my favorite yeast roll recipes. -
I tried this recipe this weekend. The rolls never really rose like they should have (both before and during baking). My suspicion is that the temperature for the liquids needs to be a bit hotter than the recipe says -- I had mine at 105 degrees, but the yeast never seemed to wake up. The flavor was yummy, but the rolls were really heavy and dense.
RECIPE SUBMITTED BY
GotBoxer
Urbandale, Iowa
<p>I live in a suburb of Des Moines with my wonderful husband, two children, a Boxer and a neurotic Golden Retriever. Every day I am reminded of how blessed I am when I have one of the five of them gazing at me longingly wanting something I have just cooked! <br />It was my DH that taught me how to cook when we first got married (I think he was tired of my mantra If it can't be cooked in a toaster <br />or a microwave in 60 seconds or less - I'm not making it!) <br />I turned out to be an eager student and he was a VERY patient teacher. Little did he know that for the next 13 years he was going to have to put up with endless nights of Food Network, cookbooks spilling out of every bookcase, and me chasing him through the house trying to stick a fork or spoon in his mouth saying Here - try this!. <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>
