Ingredients
1/3 cup milk
2 tbsp butter
1/2 cup canned pumpkin or mashed cooked pum, pkin
2 tbsp sugar
1/2 tsp salt
1 egg, beaten,
1 package dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
1/2 cup brown sugar, packed
1 top. ground cinnamon
2 tbsp melted butter
Directions
Here's an Amish recipe that might come in handy if you got a bunch of
punkin' stuff laying around. The date on this is 10/12/88. That's
right++'88! I've had this pile of papers for a *long* time...
In small saucepan, heat milk and 2 Tbs. butter just until warm (120F
to 130F) and butter is almost melted, stirring constantly.
In large mixer bowl, combine pumpkin, sugar and salt. Add milk
mixture and beat with electric mixer until well mixed. Beat in egg
and yeast.
In separate mixing bowl, combine flours. Add half of flour mixture to
pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping
sides of bowl frequently. Add remaining flour and mix thoroughly
(dough will be very soft). Turn into lightly greased bowl then
grease surface of dough lightly. Cover and let rise in warm place
until doubled, about 1 hour.
Punch dough down. Turn onto floured surface. Knead a few turns to
form a smooth dough, sprinkling with enough additional flour to make
dough easy to handle. On lightly floured surface, roll dough into 12-
by 10-inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of
dough with melted butter. Sprinkle with brown sugar mixture.
Beginning with long side of dough, roll up jelly-roll style. Pinch
seam to seal.
With sharp knife, cut roll into twelve 1-inch slices. Place rolls,
cut side up, in greased 9-inch square baking pan. Cover and let rise
until nearly doubled, 30 to 45 minutes,
Bake rolls at 350F for about 20 minutes or until golden.
Remove from pan to waxed paper-lined wire rack. Cool for 10 to 15
minutes.
Makes 12 rolls.
Hayward Daily Review, 10/12/88.
Posted by Stephen Ceideberg; November 1 1992.
Servings: 12 servings
Pumpkin Cinnamon Rolls Recipe brought to you by Recipe Ideas
Categories: Amish; Bread; Breads; Pumpkin; Squash
The History of Recipes
Recipes as a concept can be found back into ancient history, at least as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, mostly, these ancient cook books were just simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to academics are a few stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we have two recipe books which date from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that is popular today, but instead descriptions of the types of meals on the menues of the upper classes of those days. Over the succeeding few centuries, the upper-class families of Europe competed to serve up the most exotic meals, and because of this the best cooks and their recipes were much in demand. However, it wasn`t until the nineteenth century that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes of the day. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Pumpkin Cinnamon Rolls recipe.
