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Honey Whole-Wheat Pumpkin Rolls

 
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39

Honey and whole wheat flour give these yummy pumpkin rolls extra goodness.

Yield

24

servings

Prep

45

min

Cook

25

min

Ready

70

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

1 package yeast, active dry
1 cup water
warm
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 10511% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 121mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 33% Vitamin C 1%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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