Pumpkin Rolls II


  • 5 cups bread flour
  • 1 (0.6 ounce) cake compressed fresh yeast
  • 2 teaspoons salt
  • ¼ cup butter, melted and cooled
  • ½ cup white sugar
  • 1 ½ cups pumpkin puree
  • 1 cup milk

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. 2. In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. W...

View full recipe at SpringPad


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