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Google is the very best thing that has happened to cooking since the invention of the oven, I think.
On Thanksgiving morning, I decided I wanted to make some rolls to go with dinner. And I wanted them to be made with whole wheat flour. And I wanted to add some canned pumpkin to them. And I wanted to use my breadmaker to make the dough.
So, I put those terms in Google, and out popped girlichef's Whole Wheat Pumpkin Rolls.
The recipe fit all my requirements perfectly. And the photo looked scrumptious.
So, I gave the recipe a try. I did make a few changes, though. Instead of milk, I used water, as I don't mix meat and milk at the same meal. Also, the recipe called for bread flour, which I did not have on hand. Instead, I used all-purpose flour and added 4 teaspoons of vital wheat gluten, which I happened to have on hand from some previous bread-making experiments.
The results: Though mine didn't look quite as beautiful as girlichef's, they were absolutely delicious!
Here's the recipe:
PUMPKIN WHOLE WHEAT BREAD MACHINE ROLLS
3/4 cup warm water4 tbsp butter, melted
1/2 cup pumpkin puree (not pumpkin pie filling!)
1/3 cup honey
1 tsp salt
1-1/2 cup whole wheat flour
1-1/2 cup all-purpose flour
4 tsp vital wheat gluten
1 tbsp yeast
Add the ingredients to the bread machine in the order shown or in the order described by your bread machine's manual. Set on the dough cycle.
When the dough cycle finishes, remove the dough to a floured surface. Knead the dough for 1 minute. Separate the dough into 16 pieces and roll each piece into a ball. Place the dough balls in a 4x4 pattern in a greased 8x8 pan. Cover the pan with a dishtowel and allow the dough to rise for 1 hour in a warm area.
Preheat the oven to 350 degrees. Bake for 15 minutes, then cover the rolls with aluminum foil to prevent overbrowning and bake for another 5-10 minutes. Allow to cool, then remove rolls and break them apart.
Makes 16 rolls.
There are lots more easy and cheap recipes posted here at Frugal Follies. Click here for the list!
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