Recipe from What’s Cooking, Chicago?

I made these rolls to eat with White Chicken Chili.  These have a really subtle pumpkin flavor and a nice orange hue from the pumpkin.  You can also use butternut squash if you’d prefer.

Ingredients:
3 1/2 c AP flour
1 envelope rapid-rise yeast
1 t salt
2 T sugar
3/4 c milk
1/3 c butter, melted
1/2 c canned pumpkin puree
1 T minced fresh sage leaves
1 large egg, for egg wash

Directions:
In a food processor with metal blade, mix together the flour, yeast, salt, sugar and sage.

In a large measuring cup, whisk together the milk, butter and pumpkin puree.  With the processor running, add milk mixture to dry ingredients.  Process until the dough forms a soft ball that rides the blade.  Turn out onto a floured surface and knead 3-4 times. 

Form dough into a ball and place into a large, lightly buttered bowl.  Cover and let sit in a warm, draft-free place for about 45 minutes until dough has doubled in size.

Punch the dough down and set the bowl upside down over the bowl.  Let rest for about 5 minutes.

Preheat oven to 350 degrees and lightly grease a baking sheet.

Divide dough into 24 equal pieces. Form each piece of dough into small boules by pulling the dough under itself to form small balls.  Place rolls on the baking sheet and cover.  Allow to rise for about 15 minutes.

Whisk the egg with 1 tablespoon of water and brush over tops of rolls.  Bake for 20-30 minutes, until golden brown.  Serve warm with butter.

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