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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First day: | 2. Place pumpkin in a small saucepan and warm over low heat to a temperature of 105°-110°F. | 3. Remove from heat and stir in brown sugar and yeast. | 4. Let stand 10 minutes. | 5. Place flour, salt, cinnamon, nutmeg and cloves in the food processor (use the dough blade if you have one) and process 10 seconds. | 6. Add pumpkin mixture and eggs and process 30 seconds, stopping once to scrape bowl. | 7. With machine running, add the butter and process 20 seconds. Dough will be very sticky. | 8. Place dough in an oiled bowl. | 9. Cover with oiled plastic wrap and let rise in a warm place until almost tripled in bulk, about 3 hours. | 10. Punch down, using lightly floured hands. | 11. Cover bowl tightly and refrigerate overnight. | 12. Second day: | 13. Generously grease 24 muffin cups. | 14. Remove dough from refrigerator and place on a lightly floured surface. | 15. Turn dough to coat with flour. | 16. Divide dough into 24 portions and press into muffin cups. | 17. Using sharp scissors, make a 1/4" deep cut in the top of each roll. | 18. Cover with oiled plastic wrap and let rise until doubled in size, about 1 1/2-2 hours. | 19. Preheat oven to 425°F. | 20. Beat egg and salt together and brush over tops of rolls. Try not to let it run down the sides. | 21. Place on center rack of oven and bake for 5 minutes. | 22. Reduce heat to 350°F. | 23. Bake 5 minutes more, or until browned. | 24. Serve immediately, or cool and freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin puree	1	cup	canned	-	-	-	-
dark brown sugar	1/4	cup		-	-	-	-
active yeast	2 1/4	teaspoons		-	-	-	-
purpose flour	3 1/3	cups		-	-	-	-
salt	3/4	teaspoon		-	-	-	-
cinnamon	3/8	teaspoon		-	-	-	-
nutmeg	3/8	teaspoon		4.3313	0.4066	0.0482	0.2996
clove	1/4	teaspoon		1.4385	0.344	0.0313	0.0682
egg	4			286.0	1.44	25.12	19.02
butter	8	ounces	unsalted melted cooled	1292.76	59.3989	40.3931	108.86399999999999
egg	1		beaten	286.0	1.44	25.12	19.02
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.