Pumpkin Almond Sweet Rolls
3/4 cup milk
1/3 cup packed brown sugar
1/4 cup sugar
5 tablespoons butter, divided
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 to 2-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Directions for Rolls
In a small saucepan, heat the milk, brown sugar, sugar, 4 tablespoons butter and salt to 110°-115°; set aside.
In a large bowl, dissolve yeast in warm water. Stir in the milk mixture. Add 1-1/2 cups all-purpose flour, wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 10 to 20 pieces (for small or large rolls); shape into balls. Place on large greased cookie sheet. Cover and let rise for 30 minutes or until doubled.
Melt remaining butter; brush over dough. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack and set aside for glazing.
3 tablespoons hot water
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cups (about) powdered sugar
Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe over rolls. Sprinkle with sliced almonds. Serve warm. Yield: 10-20 rolls.
These are totally yum and you can glaze, sprinkle with powdered sugar or eat plain. Anyway you have them, they are truly yummy, tender, sweet and will become a staple roll recipe in your kitchen. It is also delish as a plain dinner roll and a holiday favorite. At our house, we like them big and dripping with lots of glaze for breakfast!