So we don\u2019t have a lot of food traditions in my extended family, but one of them is pumpkin rolls at Thanksgiving \u2014 that\u2019s always been my father\u2019s contribution, while mom prepares the turkey and stuffing. And, while the turkey and stuffing has been abandoned for Honeybaked Turkey and Stovetop Stuffing, I\u2019ve taken over the pumpkin roll-making. <\/p>\n
Now, Dad had always used a recipe which he had typed up and put into his own recipe collection, but this past Thanksgiving, he couldn\u2019t find this, so he pulled out the original source cookbook, the Women\u2019s Day Encyclopedia of Cookery, Volume 9, Pec \u2013 Pur, but wasn\u2019t sure which recipe it was, the \u201cpumpkin bread\u201d or \u201cpumpkin rolls.\u201d I picked the pumpkin roll recipe, though it soon became apparent that it wasn\u2019t the original recipe after all \u2014 the dough was wetter, more like a batter, and the recipe didn\u2019t call for kneading. But it was still successful, and it was, in the end, better and easier than the original. <\/p>\n
So after we returned home, I wanted to make this again, so I called my parents up and asked if they could dictate the recipe over the phone, but Dad reported that they had now misplaced that very cookbook volumne, so I figured that it was no big deal and I\u2019d just ask again another time. <\/p>\n
Fast forward to last weekend, when my husband and I were shopping at Ikea. Now, Ikea tends to use actual used books as part of their decor \u2014 and, there in the kitchen display, was the Pec \u2013 Pur volume, which I opened up to the Pumpkin Roll recipe and copied it onto the notepaper we had brought along, and made\u00a0them for dinner tonight. <\/p>\n
And so it is that I present to you: Women\u2019s Day Pumpkin Rolls. <\/p>\n
1\/2 packet active dry yeast
1\/4 cup water
1 cup mashed cooked pumpkin
1 Tbsp butter or margarine
1 cup milk, scalded
1 egg, beaten
1\/2 cup sugar
1\/4 tsp salt
4 cups flour (unsifted, all-purpose)<\/p>\n
Combine the yeast and water (105 \u2013 115 degrees) and let dissolve. Then combine, in a mixing bowl, the pumpkin, egg, butter, sugar, salt and milk. Cool to lukewarm. \u00a0Add the yeast and flour. Let rise \u2019til doubled, shape into rolls, and let rise again (about 20 further minutes), then bake at 350 degrees for 12-15 minutes.<\/p>\n
Notes: the dough is very wet \u2014 I added about 1\/2 cup more dough than called for and it was still shaggy and somewhere in-between batter and dough. It also took more like 20 minutes rather than 15 \u2014 maybe because my rolls were larger than normal? (The 15 minutes was more than sufficient in my parents\u2019 oven, so maybe my oven or theirs doesn\u2019t heat to the proper temperature?)<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
So we don\u2019t have a lot of food traditions in my extended family, but one of them is pumpkin rolls at Thanksgiving \u2014 that\u2019s always been my father\u2019s contribution, while mom prepares the turkey and stuffing. And, while the turkey and stuffing has been abandoned for Honeybaked Turkey and Stovetop Stuffing, I\u2019ve taken over the […]<\/p>\n","protected":false},"author":2209,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[68,160],"class_list":["post-683","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-cookingbaking","tag-recipes"],"yoast_head":"\n