Categories: Bread & Rolls, November2013, Pumpkin, Thanksgiving

Ingredients

• 21/2 teaspoons active dry yeast
• (1 envelope)
• 1/4 cup warm water (110°–115°F)
• 1 cup skim milk, warmed
• 2 Tablespoons canola oil
• 2 Tablespoons honey
• 1 cup pureed pumpkin (not pumpkin
• pie filling)
• 1 cup whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 3 cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast in warm water until foamy. Stir in milk,

2. oil, honey and pumpkin. Combine whole wheat flour, cinnamon and

3. salt; add to pumpkin mixture and beat until smooth. Beat in egg.

4. Stir in enough all-purpose flour to make a moderately soft dough,

5. beating until smooth and elastic. Cover with plastic wrap and

6. place in refrigerator to rise overnight. Punch dough down and turn

7. onto a lightly floured surface. Divide dough in half, then divide each

8. portion twice again in half, then into 3 portions. Using floured

9. fingers, form each portion into a ball by folding dough and pinching

10. edges together at bottom. Place on a large buttered baking sheet.

11. Cover and let rise in a warm place until doubled, about 45 minutes.

12. Bake at 400°F for 15 minutes. Remove to wire racks to cool.

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