These rolls are melt in your mouth delicious, I had to keep guard over them so Little Foodie wouldn't eat them all. I made a batch of these to take to my sisters house for Thanksgiving and I am sure they are going to be a huge hit. The recipe can make up to 5 dozen rolls but I only made about 3 dozen monster size dinner rolls, perfect for filling with Thanksgiving goodness. Enjoy!
1 pkg of active dry yeast 1/2 cup warm water 2 cups milk 1/2 cup sugar 8 cups all purpose flour
2 TBS melted butter 2 whole eggs 2 tsp salt
Directions: Soften yeast in warm water with a teaspoon of sugar. Heat milk for about 2 minutes in the microwave.
Add the warm milk to the yeast and then add the sugar and enough flour to make medium batter and let stand for about 2 minutes
Add melted butter (which has been cooled), eggs, and salt. Beat well. Add the remainder of the flour. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl.
Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk.
Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
I will say this one time Pumpkin Donut Muffins are the most delicious thing you will ever eat for breakfast! Now this is not a breakfast food that you would want to eat everyday since it has lots of sugar on the outside but I do believe in everything in moderation. I adapted this recipe from one found on taskykitchen.com. Enjoy!!
1-½ cup All-purpose Flour
1-½ teaspoon Baking Powder
1 teaspoon Pumpkin Pie Spice
½ cups Brown Sugar
1 stick Butter
1 whole Egg
1 cup Canned Pumpkin
1 teaspoon Vanilla
½ cups Milk
½ cups Sugar
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon of ground clove
For coating after baking- 1 stick Butter, Melted and cinnamon/sugar
In a mixing bowl, stir together flour, baking powder, cinnamon, sugar and clove, set aside.
In a separate bowl, cream together 1/2 cup brown sugar, butter and egg. Mix in pumpkin and vanilla.
Add flour mixture and milk alternately to the creamed mixture, beating well.
Fill a greased mini muffin pan. Bake at 350F for 15-20 minutes or until golden brown.
While muffins are still hot out of the oven, submerge in melted butter, and then roll in sugar ‘n spice mixture until coated. Serve warm.
I love making homemade goodies for Little Foodies teachers! Mini pumpkin bread makes the perfect Thanksgiving Treat and if you attach a handmade card filled with thanks it is even better. I adapted this recipe from one found on tastykitchen.com. Enjoy!
2 sticks Butter Or Margarine, Softened
2 cups Brown Sugar
3 whole Eggs
1 teaspoon Vanilla
3 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 teaspoon Cinnamon
1 teaspoons Nutmeg
½ teaspoons Cloves
1 can (15 Oz. Can) Pumpkin (not pie mix)
Preheat oven to 350 degrees. Spray two loaf pans or 5 mini loaf pans with non-stick cooking spray.
Cream butter; add sugar and beat well. Add eggs, one at the time, to the creamed mixture. Stir in vanilla. Mix together all of the dry ingredients. Alternately add the dry ingredients and pumpkin puree to the creamed mixture. Pour the mix into the prepared pans, dividing evenly and sprinkle tops with sugar (this gives a nice little crunch). Bake at 350 degrees for an 45 minutes, or until a toothpick inserted in the center of each loaf comes out clean.