Wednesday, November 5, 2008

Pumpkin Cloverleaf Rolls

These festive cloverleaf rolls are sure to hit the spot in any hungry tummy!

Pumpkin Cloverleaf Rolls

3 3/4 C. flour, plus more for sprinkling
1 pkg or 2 1/4 tsp. instant or bread machine yeast
1 tsp salt
1/4 c. milk
1/4 c. honey
1/2 c.canned or frozen and thawed pureed pumpkin or squash
1 large egg
1/2 cup warm water
8 fresh sage leaves, slivered (or 1 1/3 tsp dried leaves)
1/2 c. (1 stick) butter

1. In lrg bowl, mix together the flour, yeast, and salt, and set it aside.
2. Pour the milk into a microwave-save bowl or 4 c. glass measuring cup and microwave on high for 30 seconds. Whisk in the honey, squash, egg, and water. (less than 110 degrees)
3. With a fork, blend the squash mixture into the flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate at least 1 hour.
4. Two hours before baking, turn the dough out onto a floured surface and knead 6 sage leaves into the dough. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until 12 muffin cups are filled.
5. Drizzle or brush each roll with 1/2 tsp of the leftover melted butter and then sprinkle them with the rest of the sage. Let the rolls rise in a warm spot until double in size (about 1-1/2 hours). The three balls of dough will rise together to form a cloverleaf shape.
6. Heat the oven to 350 degrees. Bake the rolls until golden, about 15-17 minutes. Makes 1 doz.
My kids pulled apart these cloverleaf rolls and spread on the apple butter. Homemade rolls are so delicious! These are a festive fall side dish!
Contributed by Michelle Olsen