Source:
Cooking LightTo make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.
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
(I used about 5.5 cups due to pumpkin accident)1/2 cup Pumpkin Puree
(I used one full can by accident)1/2 cup 1% low-fat milk
(I used skim)1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces
Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon 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-inch 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-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375°.
Bake the rolls at 375° for 20 minutes or until 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.
Yield: 12 servings (serving size: 1 bun)
(with the added pumpkin and flour, this recipe made about 16 rolls)NUTRITION PER SERVING: CALORIES 219(25% from fat); FAT 6.2g (sat 3.7g,mono 1.8g,poly 0.3g); PROTEIN 3.8g; CHOLESTEROL 16mg; CALCIUM 24mg; SODIUM 311mg; FIBER 1.2g; IRON 1.6mg; CARBOHYDRATE 36.9g
Cooking Light, OCTOBER 2001
Make sure to
read about my mistakes and successes with this recipe.
