Monday, October 3, 2016

Fall Favorite Recipes: Pumpkin Rosemary Rolls with Garlic Butter Spread

For those that follow our Instagram feed, you might have noticed the post I made about a few new fall recipes I was excited to share with you this week. We had our annual Holiday Kick Off Party over the weekend and we had lots of yummy fall food, homemade chili, games, a movie and lots of fun being together as family and friends. Every year I like to experiment and try a few new fall recipes, seeing if there's any recipes out there I haven't tried yet. You know, you can really only do so much with pumpkin, right? Well, I'm excited to say I found three NEW pumpkin recipes you are going to love.
The first recipe I want to share with you is for these Rosemary Pumpkin Rolls with Garlic Butter Spread. Who would have thought to put pumpkin in a savory roll? Why didn't I think of this sooner? The pumpkin makes these rolls super soft, moist and give them a slight, sweet texture that makes them so much more interesting than a regular, white roll. I also love that the pumpkin gives some vitamins and nutrients to an other-wise unhealthy roll. The next time I make these rolls I am going to experiment by adding even more than the cup of pumpkin. Besides the great texture, the rosemary and garlic adds a flair that goes perfectly with the pumpkin. These rolls and butter spread would go beautifully with any of your favorite fall soups or chilis. Hope you love them ;)

*Canned pumpkin, flour, sugar and butter are all on sale this week here in Utah (and many other states) for a great deal. Login to our website to find the best deals in your area.



Rosemary Pumpkin Rolls with Garlic Butter Spread

Rolls:
3 cup hot water
1 cup evaporated milk
1 cup pumpkin puree
3 Tbs. yeast
1/2 cup white sugar
2 Tbs. dried rosemary
1/4 cup canola oil
2 tsp. garlic powder
2 Tbs. salt
10-12 cups white flour

Garlic Spread:
2 sticks butter
3 cloves garlic, minced
1 tsp. dried rosemary
Dash salt and pepper, to taste

For the rolls, put the water and evaporated milk into a microwave safe bowl. Put it in the microwave for 2 minutes, or until the liquid is hot. Pour the milk/water into a a large mixing bowl. Add the pumpkin puree and the yeast and let mix for 2 minutes. Put a towel over the top of the mixture and let the yeast begin to grow and become bubbly (about 10 minutes). After the couple minutes, add the sugar, dried rosemary, oil, garlic powder and salt. Let it stir together and then add the flour one cup at a time while the mixture is mixing. Once you have added the ten cups of flour, turn the mixer off and touch the dough. If it is super sticky to the touch, add another cup or two of flour until the dough is begins to pull away from the wall of the bowl and is soft, but not overly sticky. Once the dough is the right consistency, put a towel over the dough and let the dough rest for 30-60 minutes. After the dough has began to rise, pour a little bit of cooking oil on a clean counter. Rub the oil around in a large circle so your hands are slightly covered with oil. Take the dough out of the bowl and place on the counter. Divide the dough in half and then cut the dough into equal parts. Each half should make one cookie sheet of rolls should make about 24 rolls. If you like your rolls extra tall and puffy, you can put 6 row of 5 on a cookie sheet (30) and put the rest of the rolls in a smaller pan or muffin tin. If you like individual rolls, you can grease the bottom of a muffin tin and place the pieces of dough into each tin. This will make rolls that look like the picture above. After you have separated the dough, you can roll them, making the top of the roll smooth and pretty. Put the rolls on a greased cookie sheet. Once all of the rolls are formed and in the pans, cover the rolls with saran wrap. Let the rolls rise for another 45-90 minutes, or until they are the size you want them to be. When they are ready to bake, turn the oven to 350 degrees and bake for 18-20 minutes, or until golden brown on top.

While the rolls are cooking, you can make the garlic spread. Place the sticks of butter into a small bowl. If the butter is not room temperature and soft, you can microwave the butter for a few seconds. To the butter add the minced garlic, dried rosemary, salt and pepper. Mix the butter until it is smooth. Serve the warm rolls with the garlic butter for a delicious side dish to any meal.

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