cat lover
10-29-2006, 08:45 AM
Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all purpose flour, divided
1/2 fresh pumpkin puree (* you can use canned)
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tbsp granulated sugar
1 1/4 tsp salt
1/4 tsp ground nutmeg
Cooking spray
3 tbsp granulated sugar
3 tbsp brown sugar
2 tbsp all-purpose flour
1 1/2 tsp ground cinnamon
2 tbsp chilled butter, cut into small pieces
Glaze:
3/4 cup sifted powdered sugar
1 tbsp hot water
1/4 tsp vanilla extract
To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10" rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1")slices. Place slices in a 9" square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.Preheat oven to 375 degrees.Bake the rolls at 375 degrees for 20 minutes or till golden brown. Cool for 15 minutes in pan on a wire rack.To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
* If you use canned pumpkin add an extra 1 cup of all purpose flour
Makes 12 servings
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all purpose flour, divided
1/2 fresh pumpkin puree (* you can use canned)
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tbsp granulated sugar
1 1/4 tsp salt
1/4 tsp ground nutmeg
Cooking spray
3 tbsp granulated sugar
3 tbsp brown sugar
2 tbsp all-purpose flour
1 1/2 tsp ground cinnamon
2 tbsp chilled butter, cut into small pieces
Glaze:
3/4 cup sifted powdered sugar
1 tbsp hot water
1/4 tsp vanilla extract
To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10" rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1")slices. Place slices in a 9" square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.Preheat oven to 375 degrees.Bake the rolls at 375 degrees for 20 minutes or till golden brown. Cool for 15 minutes in pan on a wire rack.To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
* If you use canned pumpkin add an extra 1 cup of all purpose flour
Makes 12 servings