“Oh how we love pumpkin season.
You did know this gourd-ish squash has its own season, right?
Winter, Spring, Summer, Pumpkin….
We anxiously anticipate it every year.”
~Trader Joe’s Fearless Flyer, October 2010
This recipe is from my mommy! It’s a great recipe because it doesn’t require proofing the yeast and no hand kneading! Hey, we are busy enough on Thanksgiving getting everything else ready. Nice to know the bread will practically make itself! 🙂
1 cup pumpkin puree
1 cup milk
1 stick butter
3/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 Tablespoon yeast
7 cups all-purpose flour
In medium saucepan (you could do this in the microwave) combine pumpkin, milk and butter. Cook until butter is melted. Remove from heat. Beat mixture with a whisk until smooth. Then beat in eggs and brown sugar. Set aside.
In your mixer combine flour, spices, yeast and salt. With the dough hook running, slowly pour in the pumpkin mixture, beating until a soft dough forms. (Add additional flour or water if needed.) Allow the machine to knead the dough for 6-8 minutes. Lightly oil the dough and let it rest for 1 hour until doubled.
Punch down dough and divide into 2 balls. Roll each ball into a large circle about 1/4 inch thick. Use a pizza wheel (or table knife) to cut the circle into 16 wedges. Starting at the fat end, roll each wedge into a crescent. Place on greased baking sheets about 1 inch apart. Let rest uncovered until doubled, about one hour. Bake rolls at 400F for 10 minutes or until golden on the top.