Moms Pumpkin Rolls Food

MOM'S PUMPKIN ROLLS

Steps:

• Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
• Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
• Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
• Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.

MOM'S SIMPLE PUMPKIN ROLL

Steps:

• Preheat oven to 350 degrees.
• Beat eggs for 5 minutes to make fluffy.
• Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
• Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine).
• Bake for 15 minutes.
• Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
• Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
• Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
• Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
• Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
• Place seam side down and refridge again.
• Sprinkle top with extra sifted powdered sugar for decoration.

THE BEST PUMPKIN ROLL RECIPE

Steps:

• Preheat oven to 375 degrees
• Spray a 10 x 15 inch jelly roll pan (cookie sheet) with non stick cooking spray. Line the pan with parchment paper with some extra paper hanging over the sides of the narrow edge of the pan (10 inch side).
• Then spray the parchment paper in the pan with more cooking spray. (So now both sides of the parchment paper have been sprayed). Set aside.
• In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice with a whisk. Stir just until combined. Set aside.
• In a large mixing bowl mix the sugar and eggs together with a hand mixer. Beat until creamy (about 2 minutes).
• Add in the vanilla and pumpkin puree. Mix until well blended.
• Then add in the flour mixture to the pumpkin mixture. Using a wooden spoon, mix just until combined, Do not overmix.
• Carefully place batter into the prepared pan and spread evenly to cover the entire pan. Place in the preheated oven and cook until cake is set. (About 13-14 minutes) The top should spring back when touched with finger.
• When cake is done cooking, quickly remove from pan by holding onto the overhanging parchment paper on each narrow end of the pan.
• Place on the counter and begin to roll the cake up with the parchment paper. Roll snug, but not so tight that is mashes the cake. When done rolling up, place seam side down against the counter to cool. You could also carefully lift and place on a wire rack to cool for a few hours.
• After the cake is done cooling, make the filling by placing the cream cheese, softened butter, powdered sugar, vanilla, and milk in a large mixing bowl. Cream together with a hand mixer until smooth.
• Unroll the cake very gently. Spread the filling over the entire cake leaving about 1/2 inch leaving about 1/2 inch around the edge on all four sides.
• After your spread on the filling, carefully roll up the cake roll again. But this time do not roll with the parchment paper.
• Cover and chill for about an hour.
• Sprinkle cake roll with powdered sugar and slice into 1 inch thick slices and serve.
• Store cake in the fridge. It also freezes well.

MAPLE-PUMPKIN DINNER ROLLS

Steps:

• In a large bowl, mix cornmeal, brown sugar, yeast, salt, pie spice and 2 cups flour. In a small saucepan, heat 3/4 cup milk, syrup and 2 tablespoons butter to 120°-130°; stir into dry ingredients. Stir in pumpkin and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes., Divide and shape dough into 16 balls. Place in 2 greased 9-in. round baking pans or cast-iron skillets. Cover with kitchen towels; let rise until doubled, about 1 hour. Preheat oven to 375°., Brush remaining milk over dough. Bake 12-15 minutes or until golden brown., Melt remaining butter; brush over hot rolls. Remove from pans to wire racks; serve warm.