Photo 10 Jan 6 notes Ingredients 3 3/4 cups flour, plus more for sprinkling 1 package or 2 1/4 teaspoons instant or bread machine yeast 1 teaspoon salt 1/4 cup milk 1/4 cup honey 1/2 cup canned or frozen and thawed pureed pumpkin or squash 1 large egg 1/2 cup warm water 8 fresh sage leaves, slivered (or 1 1/3 teaspoon dried leaves) 1/2 cup (1 stick) butter Instructions In a large bowl, mix together the flour, yeast, and salt, and set it aside. Pour the milk into a microwave-safe bowl or 4-cup glass measuring cup and microwave on high for 30 seconds. Whisk in the honey, squash, egg, and water. (The liquid mixture should be less than 110º; anything hotter might kill the yeast.) With a fork, blend the squash 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 knead 6 sage leaves into the dough. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. 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 12 muffin cups are filled. Drizzle or brush each roll with 1/2 teaspoon of the leftover melted butter and then sprinkle them with the rest of the sage. Let the rolls rise in a warm spot (at least 70º) until they’re double in size, about 1 to 1 1/2 hours. The 3 balls of dough will rise together to form a cloverleaf shape. Heat the oven to 350º. Bake the rolls until golden, about 15 to 17 minutes. Makes 1 dozen. These are delicious dinner rolls and are especially good with stews or Thanksgiving/Christmas dinner. They give you a serving of veggies while still being delicious. I suggest using less butter (dribble some into the dough batter when mixing and then brush the tops before baking) this prevents the rolls from feeling greasy. Remember not to leave leftover pumpkin in the can when storing - the metal will oxidize and spoil the pumpkin. Freeze leftovers in a tupperware container or zipped baggy. Source: http://familyfun.go.com/recipes/pumpkin-cloverleaf-rolls-689132/ 

Ingredients

  • 3 3/4 cups flour, plus more for sprinkling
  • 1 package or 2 1/4 teaspoons instant or bread machine yeast
  • 1 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup honey
  • 1/2 cup canned or frozen and thawed pureed pumpkin or squash
  • 1 large egg
  • 1/2 cup warm water
  • 8 fresh sage leaves, slivered (or 1 1/3 teaspoon dried leaves)
  • 1/2 cup (1 stick) butter

Instructions

  1. In a large bowl, mix together the flour, yeast, and salt, and set it aside.

  2. Pour the milk into a microwave-safe bowl or 4-cup glass measuring cup and microwave on high for 30 seconds. Whisk in the honey, squash, egg, and water. (The liquid mixture should be less than 110º; anything hotter might kill the yeast.)

  3. With a fork, blend the squash mixture into the flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour.

  4. Two hours before baking, turn the dough out onto a floured surface and knead 6 sage leaves into the dough. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. 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 12 muffin cups are filled.

  5. Drizzle or brush each roll with 1/2 teaspoon of the leftover melted butter and then sprinkle them with the rest of the sage. Let the rolls rise in a warm spot (at least 70º) until they’re double in size, about 1 to 1 1/2 hours. The 3 balls of dough will rise together to form a cloverleaf shape.

  6. Heat the oven to 350º. Bake the rolls until golden, about 15 to 17 minutes. Makes 1 dozen.

    These are delicious dinner rolls and are especially good with stews or Thanksgiving/Christmas dinner. They give you a serving of veggies while still being delicious. I suggest using less butter (dribble some into the dough batter when mixing and then brush the tops before baking) this prevents the rolls from feeling greasy.

    Remember not to leave leftover pumpkin in the can when storing - the metal will oxidize and spoil the pumpkin. Freeze leftovers in a tupperware container or zipped baggy.


    Source: http://familyfun.go.com/recipes/pumpkin-cloverleaf-rolls-689132/ 

  1. primalebensmittel posted this

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