December 1, 2011

Cranberry Pumpkin Rolls

These rolls are wonderful!  They're lightly sweetened and a little heavier than a typical dinner roll-great with soups and stews!  The only thing I'll do differently next time is add more cranberries!

4-3/4 cups flour
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup packed light or dark brown sugar
1-1/2 teaspoons salt
1 tablespoon instant yeast
3/4 cup canned pumpkin (fresh roasted and drained
works well, you may need to use a tad more flour)
2 large eggs
3/4 cup water
1/4 cup butter, softened
3/4 cup dried cranberries

Mix all of the ingredients except the cranberries, by hand, mixer, or bread machine-knead until you have a soft, almost sticky dough.  Depending on how wet your pumpkin is, add a touch more water or flour.  Knead in the cranberries right at the end .  Place the dough in a lightly greased bowl, turn to coat the top; cover and set aside to rise until almost doubled, about 1-1/2 hours.  Now, turn dough onto a lightly floured surface, gently deflate and divide into 16 pieces.  Roll each piece into a ball.  Place rolls in either a greased standard muffin pan, or a greased 9x13 pan.  Cover lightly and set aside to rise until puffy, about 1 hour.  Bake rolls in a preheated 350 degree oven for about 25 to 30 minutes.  Remove from oven and turn out onto a rack to cool.

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