Categories: Bread & Rolls, November2013, Pumpkin, Thanksgiving
Ingredients
- 21/2 teaspoons active dry yeast
- (1 envelope)
- 1/4 cup warm water (110°–115°F)
- 1 cup skim milk, warmed
- 2 Tablespoons canola oil
- 2 Tablespoons honey
- 1 cup pureed pumpkin (not pumpkin
- pie filling)
- 1 cup whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 3 cups all-purpose flour
Directions
-
In a large bowl, dissolve yeast in warm water until foamy. Stir in milk,
-
oil, honey and pumpkin. Combine whole wheat flour, cinnamon and
-
salt; add to pumpkin mixture and beat until smooth. Beat in egg.
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Stir in enough all-purpose flour to make a moderately soft dough,
-
beating until smooth and elastic. Cover with plastic wrap and
-
place in refrigerator to rise overnight. Punch dough down and turn
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onto a lightly floured surface. Divide dough in half, then divide each
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portion twice again in half, then into 3 portions. Using floured
-
fingers, form each portion into a ball by folding dough and pinching
-
edges together at bottom. Place on a large buttered baking sheet.
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Cover and let rise in a warm place until doubled, about 45 minutes.
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Bake at 400°F for 15 minutes. Remove to wire racks to cool.