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
It is possible to trace the history of written recipes way back into the far past, certainly as far into history as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move on, we have a couple of interesting recipe books dating from the 14th Century ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that is served today, but rather accounts of the types of food eaten by the rich and powerful. During the following few hundred years, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic banquets, and as a consequence, cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes common in their social group. By the time we get to the 1900s, cooking books are in high demand, mostly due to more people being able to read, more free time and having more money. |
We hope you enjoy this Pumpkin Cinnamon Rolls recipe.
