In a large bowl, combine the milk, pumpkin, and syrup and whisk together. Add the melted butter and salt and mix again. Sprinkle the yeast over the mixture, then add 3 1/2 cups of the flour and mix thoroughly. If the mixture is moist but not super sticky, don't add any more flour, but if it is very wet and sticky, add the remaining 1/2 cup flour and mix. Don't knead. Place a towel or piece of plastic wrap over the bowl and let it sit on your counter overnight or up to 24 hours, where it will rise very slowly.
About 2 hours before you are ready to bake, give the dough a stir. It will still be soft, but not sticky. Line two baking sheets with parchment paper. Roll each piece into a ball and set at least 3 inches apart on the baking sheets. Let the balls rise in a warm corner of the kitchen for about 2 hours. Pre-heat the oven to 350, then bake the rolls for about 20 minutes, until golden brown. Store in a ziplock bag at room temperature for a day or two. Refresh by popping them in the oven for a few minutes.
Note: If you like a soft crust, brush the rolls with a little nondairy milk when they come out of the oven. They wild dry quickly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (15g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 19 (58%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 43.6mg||2 %|
|Potassium 19.3mg||1 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.6g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 33
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