These cute pumpkin-shaped rolls are worth the effort. They’re a festive fall favorite in my household. If you don’t have pumpkin on hand, try using sweet potato. —Veronica Fay, Knoxville, Tennessee,
- 1 tablespoon active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3/4 cup canned pumpkin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons dried minced onion
- 1-1/2 teaspoons each minced fresh oregano, sage, rosemary and thyme
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2-3/4 to 3-1/4 cups bread flour
- 2 cups shredded sharp cheddar cheese
- 1/4 cup butter, melted, optional
- 6 honey wheat braided pretzel twists, halved
image/svg+xml Text Ingredients View Recipe,
In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, garlic powder, onion powder, dried onion, fresh herbs, salt, cayenne, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch down dough; turn onto a lightly floured surface. Divide and shape into 12 balls; flatten slightly. Wrap each ball in 4 pieces of kitchen string, creating indentions to resemble a pumpkin. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes.
Preheat oven to 375°. Bake until golden brown, 15-20 minutes. If desired, brush with melted butter. Remove from pans to wire racks to cool. Cut and discard string. Before serving, insert pretzel halves in top of each roll.
1 roll: 211 calories, 7g fat (4g saturated fat), 19mg cholesterol, 348mg sodium, 28g carbohydrate (1g sugars, 2g fiber), 9g protein.