We say goodbye to Anzi tomorrow. We’ve loved having her in our lives for these 2 1/2 weeks. She is such a sweet, gentle girl. We wish her the best, and hope she finds an adoptive home soon!
Yes, her eyes really glow like that.
No, not really 😉
On a different note, last night’s dinner was fantastic! Peppercorn-crusted pork tenderloin, roasted asparagus and potato slices, and – in the true spirit of Fall – these pumpkin yeast rolls, which would look stunning on a Thanksgiving table.
We really only had pork tenderloin because as it turns out, the pork loin I thought was on sale was in fact not on sale, and I had to pick something else up quick. A little pricier per pound than I like to pay, but this time I didn’t mind.
Don’t expect pumpkin flavor in these rolls; the pumpkin is there primarily for color, and probably for moisture as well. But they’re not difficult to make, and if you’re looking for a beautiful presentation and some good dinner rolls, don’t hesitate to give these a try!
Shaping these rolls involves rolling out a few large circles of dough, slicing into 8 pieces, and rolling up into a crescent. This makes very large rolls. Next time I will either divide the dough into more circles before cutting, or cut each one into a few more pieces, so the rolls are smaller.
Pumpkin Yeast Rolls (Original here – I halved it to make 16 rolls, but I’ve included the full recipe below)
- 2 pkgs active dry yeast
- 1 1/2 cups warm water
- 1/3 cup brown sugar
- 2 tsp salt
- 2 eggs
- 1/2 cup melted butter
- 1 cup canned pumpkin
- 7 cups all-purpose flour
- 1/4 cup butter, softened (optional)
Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
Bake at 375 degrees F (190 degrees C) for 15-20 minutes.
This dough begs to be wrapped around sausage, kolache-style, which I’d like to try sometime. I’ll bet you could also make some kick-butt pumpkin cinnamon rolls from this dough. Oh yum…