- ⅓ cup light margarine, melted
- 1 cup pumpkin, canned
- 1 cup fat-free milk
- 2 whole eggs
- 2 pkgs dry yeast
- 5 cups unbleached flour
- ½ cup granulated sugar
- 1 whole egg white, slightly beaten
- 1 teaspoon salt
- 1 teaspoon water
In a small saucepan, heat margarine and milk to 105-115 degrees. Dissolve yeast in warm milk mixture. Stir in sugar and salt. In a mixing bowl, combine yeast mixture, pumpkin, two eggs, and 4 cups of the flour. Beat for three minutes. Gradually add remaining flour. On a lightly floured surface, kneed dough until smooth, working in additional four as necessary to form stiff dough. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Cover, let rise in warm, draft-free place until doubled in size (1 hour).
Punch down dough. Knead a few time to work out bubbles. On a lightly floured surface, roll out dough into a 10 x 24 inch rectangle, if dough resists rolling, allow to rest ten minutes. Cut into 24 strips 10 inches long and 1 inch wide. Tie each strip into a knot. Place on lightly sprayed baking sheet. Cover and let rise in draft-free place for 30 minutes.
In a small bowl, combine egg white and water. Brush on rolls. Bake 350 degree preheated oven for 25 minutes, or until golden brown.
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