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1 cup Horizon Organic Whole Milk
1 1/2 cups pumpkin puree
1/4 cup Horizon Organic Salted Butter, melted and cooled
1/2 cup sugar
2 tsp salt
1 Tbsp yeast
5 cups bread flour
Warm milk in a saucepan until heated through and bubbling. Remove from heat and allow to cool until lukewarm.
In a large bowl, combine milk, pumpkin puree, butter, sugar, salt, yeast and 3 cups of the bread flour. Stir until combined. Slowly add the rest of the flour, 1/2 cup at a time. Once combined, lightly flour a surface and knead your dough for 5-7 minutes until fully combined and the dough has a elastic feel. If you’re using an electric mixer, allow to knead for 3-5 minutes. The dough will be sticky.
Oil the inside of a large bowl (you can use cooking spray) and put the dough inside of it. Turn it over, so the dough is all coated in oil. Cover the dough with a moist towel to prevent the top from drying out. Allow the dough to rise for approximately 1 hour or until it has doubled in size.
Remove the dough from the bowl and cut into quarters. Take each quarter and cut into 4 pieces, making 16 pieces. Take each of the 16 pieces and cut in half, making 32 dough balls in total. Softly roll each ball and then place on a baking sheet lined with parchment paper. Cover them and allow them to rise again for 45-60 minutes.
Preheat oven to 375°F. Bake rolls for 10-12 minutes or until lightly browned.
Recipe and photo from Over the Big Moon