1/2 c Hot milk
2 tb Butter
3 tb Sugar
1/2 c Pureed pumpkin or winter
– squash
1 ts Salt
3 1/4 c All purpose flour
1 tb Active dry yeast
1/4 c Warm water
Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a large
bowl. Stir yeast into 1/4 cup warm water and let stand for 5 minutes or
until bubbly. Add yeast to the first mixture and beat vigorously. Cover
and leave in a warm place to rise for 30 minutes or until light. Stir in
2-3 cups flour until dough leaves sides of bowl. Turn out onto a floured
surface and knead in flour until dough is smooth and elastic, about 8
minutes. Place dough in a greased bowl, turning it to grease the top. Cover
and place in a warm draft-free place until doubled in size, about 45
minutes. Punch dough down, and turn out onto a lightly floured board. Roll
dough with a rolling pin to 1/4 inch thickness. Cut into 2 inch rounds.
Place rounds about 1 inch apart on greased baking sheets. Cover and let
rise for 20 minutes or until almost double in size. Bake in a preheated 400
F. oven for 10 to 12 minutes or until golden brown. HINT: Place bottom pan
on top oven rack and top pan on bottom oven rack after first six minutes of
baking to ensure even brownness. Baker’s note: This recipe rates four
stars. It has a wonderful flavour, and a nice golden brown colour. It
would be good to serve at Thanksgiving dinner.
Yields
2 Dozen
