I am ready to tackle recipe two in my Thanksgiving pregame lineup. I’ve actually never made yeast rolls before, bread machine or otherwise, so this is totally a new experience for me. We are having 8 for Thanksgiving dinner and this will provide 2 rolls per person. I originally thought to make 2 batches, but have since changed my mind.
This recipe can be made using any winter squash you prefer. You can use canned/pureed or cook and puree your own. I am taking the slightly easier route of using canned pumpkin to save a little time.
Ingredients went into the bread machine pan in the following order:
1 cup canned pumpkin puree (again, any winter squash puree you enjoy can be used here)
1/2 cup water
1/2 cup milk
1/3 cup butter, melted
2 teaspoons salt
4 1/2 cups unbleached all-purpose flour
3 tablespoons light or dark brown sugar (I am using light)
1 Tablespoon dried orange peel
2 1/4 teaspoons SAF yeast
I programmed my machine for the dough cycle and let it begin. While the machine was working, I took the opportunity to grease 16 muffin cups and set them aside.
When the machine beeped at the end of the cycle, I removed the dough to a lightly floured work space. The dough was then divided into 4 equal portions, with each of those 4 being again divided into 4. (I now had 16 portions.) To make the cloverleaf style roll, I then divided each of my 16 portions into 3 equal pieces, rolled each piece into a small walnut-sized ball and arranged each group of 3 into a muffin cup. Once the muffin cups were filled, I loosely covered them with plastic wrap and set them aside to rise until doubled in bulk (about 30 minutes).
While the rolls were rising, I preheated my oven to 375 degrees, Fahrenheit.
Once the oven was heated and the rolls were sufficiently risen, I ended up baking them for 17 minutes (the recipe says 15-18 minutes, or until golden brown.) I then immediately removed the rolls from the pan and set them on a rack to cool completely. Since I am making these ahead of time, once they are cooled, I put them into airtight containers in my freezer to be reheated on Thanksgiving day.
They baked up large and fluffy, and I will post photos and reviews after the holiday.
Not a great photo, but I forgot to take pictures until this morning and these are the only leftovers.
These were really delicious; ever so slightly sweet with just a hint of orange flavor and the delightfully yeasty smell that only seems to come from homemade baking. My sister made black-eyed peas as part of our Thanksgiving feast and several our cousin, Mike, really liked using these rolls to dunk in that yummy broth.