By Brooklyn Reader

November 25, 2015, 10:28 am

 

Pumpkin-Asiago-Rolls

Planning your Thanksgiving menu, but you’re ready to try something different? Perhaps you’re preparing one dish to bring to someone else’s event, and you want to make a great impression…

Why not start with a slight spin on a traditional dish that is both healthy, delicious and easy to prepare!

Today’s dish is:

Pumpkin Asiago Rolls

3 c. all-purpose flour

1 c. whole wheat flour

2 1/4 t. dry active yeast

1 T. brown sugar

1/8 t. black pepper

1 1/2 t. salt

1 15 oz. can pure pumpkin puree

1 c. asiago cheese – finely shredded

In a large bowl, combine flour, yeast, sugar, salt, and pepper. Add pumpkin and cheese.  I love when a recipe calls for the entire can of pumpkin, so I am not left wondering what to do with 1/2 c. of pumpkin! Dough will be sticky and will not hold together when stirring.  Flour a clean surface and turn out dough. With both hands, press together and knead gently until a smooth ball forms.  Sprinkle a large bowl with flour and add dough ball, turning to coat.  Let rise in refrigerator overnight or all day.

About an hour before you are ready to bake the rolls, grease a cookie sheet with butter. Remove dough from refrigerator and tear off small handfuls, about 1/2 c. and round out in your hands.  Place balls of dough on cookie sheet about 2 inches apart and cover loosely with a towel.  Let rise for 1 hour. Bake in a preheated oven at 400 degrees for about 25 minutes. Serve warm with a little pat of butter.

Photo and Recipe: Katherine Huysman / Countryspoon.com.


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