1/2 c Hot milk
2 T Butter
3 T Sugar
1/2 c Pureed pumpkin or winter
- squash
1 t Salt
3 1/4 c All purpose flour
1 T Active dry yeast
1/4 c Warm water
Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a
large bowl.
Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until
bubbly. Add yeast to the first mixture and beat vigorously. Cover and
leave in a warm place to rise for 30 minutes or until light.
Stir in 2-3 cups flour until dough leaves sides of bowl. Turn out onto a
floured surface and knead in flour until dough is smooth and elastic,
about 8 minutes.
Place dough in a greased bowl, turning it to grease the top. Cover and
place in a warm draft-free place until doubled in size, about 45 minutes.
Punch dough down, and turn out onto a lightly floured board. Roll dough
with a rolling pin to 1/4 inch thickness. Cut into 2 inch rounds. Place
rounds about 1 inch apart on greased baking sheets. Cover and let rise
for 20 minutes or until almost double in size.
Bake in a preheated 400 F. oven for 10 to 12 minutes or until golden
brown.
HINT: Place bottom pan on top oven rack and top pan on bottom oven rack
after first six minutes of baking to ensure even brownness.
Baker's note: This recipe rates four stars. It has a wonderful flavour,
and a nice golden brown colour. It would be good to serve at Thanksgiving
dinner.
