Pumpkin Rolls
A big thanks to CSA members Clare and Dave for sharing their much-loved, very popular pumpkin roll recipes with us. Including gluten and dairy free options. Note - these can be made with any kind of squash pure (butternut, pumpkin, kabocha, etc.) or canned.
Clare’s Pumpkin Rolls
9 c. flour
1 1/2 c. sugar
3 eggs, beaten
2 c. warmed milk
2 c. pumpkin puree (I bake my own organic pumpkins and store the flesh in ziplock baggies in the freezer)
2 tsp. salt
1 package (2 1/4 tsp. ) yeast
1/2 c. melted butter
Dave’s Pumpkin Rolls (with a gluten and/or dairy free option)
1 c. pumpkin or squash puree
1 Tbs. to 1/2 c. sugar (adjust to taste)
1 1/2 tsp salt
1 c. milk, scalded (Dave uses unsweetened almond)
1 package (2 1/4 t. ) yeast
1/4 c. warm water
1/2 c. melted butter or shortening (Dave recommends Mikoyo’s for dairy free) plus additional for brushing
2 tsp. grated lemon rind
4 - 5 c. flour (regular or your favorite gluten free blend)
2 tsp. salt
Clare’s Pumpkin Rolls
Mix yeast & 1/2 c. warm water - set aside.
Mix first six ingredients - add yeast mixture, then melted butter. Cover mixed dough with a towel and place in warm place for 2-3 hours. Knead, let rise again, knead again and then roll dough out in several small circles (or rectangles). Cut triangles into dough and roll up into crescent shapes. Bake at 350 degrees until lightly browned….about 15 minutes or so.
Dave’s Pumpkin Rolls (with a gluten and/or dairy free option)
Combine pumpkin through milk in a large bowl and beat until smooth and lukewarm.
Dissolve yeast in warm water and add to the mixture. Add melted butter/shortening and lemon rind and mix well.
Add half of the flour and beat until smooth. Add the rest of the flour to make a soft dough. Mix well with hands or a wooden spoon. Dover dough with wax paper and chill overnight in the refrigerator.
The next day, shape the dough into 32 equal portions. Put balls into a round cake tin or for cloverleafs, put three balls into a medium-sized greased muffin tins.
Brush tops with melted butter. Cover and let rise until double.
Bake at 400 degrees 15-20 minutes until browned on top.
