Honey Whole-Wheat Pumpkin Rolls
Honey and whole wheat flour give these yummy pumpkin rolls extra goodness.
Yield
24 servingsPrep
45 minCook
25 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| ⅓ | cup |
honey
|
|
| 2 | tablespoons |
margarine
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
milk, skim, (non fat) powder
non-fat |
|
| 1 | cup |
pumpkin
canned |
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ¾ | teaspoon |
cloves
|
|
| ¾ | teaspoon |
nutmeg
|
|
| ¾ | teaspoon |
ginger
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 79 | ml |
honey
|
|
| 3E+1 | ml |
margarine
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 237 | ml |
pumpkin
canned |
|
| 7.5 | ml |
cinnamon
|
|
| 3.8 | ml |
cloves
|
|
| 3.8 | ml |
nutmeg
|
|
| 3.8 | ml |
ginger
|
|
| 591 | ml |
all-purpose flour
|
|
| 355 | ml |
whole-wheat flour
|
|
Directions
In a large bowl or food processor, dissolve yeast in water.
Add honey, margarine, salt, dry milk, pumpkin, spices.
Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough.
Turn dough out onto a floured board and knead until smooth about 15 to 20 minutes, adding flour as needed to prevent sticking.
Turn dough over in a bowl coated with nonstick spray, cover punch down dough, knead briefly on a lightly floured board to release air.
Divide dough into 24 equal pieces.
Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray.
Cover and let rise until almost double.
Bake in a preheated 375 degree F oven for 25 minutes or until browned.
Cool on racks.
