Pumpkin rolls
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Pumpkin rolls
  Pumpkin    Rolls    Diabetic  
Last updated 6/12/2012 12:55:18 AM. Recipe ID 17189. Report a problem with this recipe.
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      Title: Pumpkin rolls
 Categories: Diabetic, Breads/bm, Low-fat/cal
      Yield: 24 Servings
 
      1 pk Active dry yeast
      1 c  Warm water (110 F)
    1/3 c  Honey
      2 tb Margarine
      1 ts Salt
    1/2 c  Nonfat dry milk
      1 c  Canned pumpkin
           About 1.5 tb pumpkin spice
           OR
  1 1/2 ts Cinnamon
    3/4 ts Cloves
    3/4 ts Nutmeg
    3/4 ts Ginger
  2 1/2 c  To 3 cups all purpose flour
  1 1/2 c  To 2 cups whole wheat flour
           Nonstick vegetable spray
 
  1.  In a large bowl or food processor, dissolve yeast in water.  Add
  honey, margarine, salt, dry milk, pumpkin, spices.  Beat well to
  blend, then gradually beat in about 4 cups of the combined flours to
  make a stiff dough.
  
  2.  Turn dough out onto a floured board and knead until smooth about
  15 to 20 min, adding flour as needed to prevent sticking.
  
  3.  Turn dough over in a bowl coated with nonstick spray, cover and
  let rise in a warm place until doubled (1 1/2 - 2 hours)  Punch down
  dough, knead briefly on a lightly floured board to release air.
  
  4.  Divide dough into 24 equal pieces.  Shape each into a smooth ball
  and place balls in 2 greased 9-inch round baking pans coated with
  nonstick spray.  Cover and let rise until almost double.
  
  5.  Bake in a preheated 375 F oven for 25 minutes or until browned.
  Cool on racks.
  
  1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g
  fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 1/2
  starch/bread
  




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Recipe ID 17189 (Apr 03, 2005)

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