Pumpkin Buns
IngredientsBuns
4 1/2 to 5 cups all-purpose flour 1 pkg active dry yeast 1/2 cup milk 1/2 cup water 1/4 cup (1/2 stick) butter 1/4 cup sugar 3/4 tsp salt 1 egg 1/2 cup canned pumpkin Maple Streusel Filling 2/3 cup chopped pecans 1/3 cup packed brown sugar 2 tsp maple flavoring 1/2 cup all-purpose flour 1/4 cup snipped dried apricots (optional) 1/3 cup butter, melted |
MethodMakes 16 buns.
Buns In a large mixing bowl stir together 1 1/2 cups of the flour and yeast; set aside. In a medium saucepan, heat and stir milk, water, butter, sugar, and salt until warm and butter almost melts. Add milk mixture to dry mixture; add egg. Beat with an electric mixer on low for 30 seconds. Beat on high for 3 minutes. Stir in canned pumpkin. Using a spoon, stir in as much of the remaining flour as you can. Turn dough onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease surface. Cover and let rise in a warm place for 1 hour. Dough should have doubled in size. Punch dough down; turn onto lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease two baking sheets. Divide each half of the dough into 8 pieces. On a lightly floured surface flatten each piece into a 3 1/2 inch round. Place 1 generous tablespoon of the maple streusel filling in the center of each round. Shape into a ball by pulling the edges of the dough up and over the streusel, pinching edges of the dough to seal. Place rolls, smooth side up, on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (30 to 40 minutes). Preheat oven to 375˚ F. Bake rolls for 12 to 14 minutes or until golden brown. Immediately remove rolls from baking sheets. Cool on wire racks. Makes 16 rolls. The buns can be made a day ahead and baked the next morning. After forming the rolls, place them on the baking sheets and refrigerate over night. The next morning, let the rolls sit at room temperature for about 1 hour to complete the second rise and double in size. Preheat oven and bake the same. Maple Streusel Filling In a medium mixing bowl, combine nuts, brown sugar, flour, apricots, and maple flavoring. Stir in melted butter. Can be made slightly in advance and refrigerated until needed. Let soften and come to room temperature before using (or microwave for about ten seconds if you’re impatient). |