PUMPKIN ROLLS I
Pumpkin Rolls perfect for Thanksgiving!
Provided by Katy
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h10m
Yield 32
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
- Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
- Bake at 375 degrees F (190 degrees C) for 15-20 minutes.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 23.2 g, Cholesterol 23.1 mg, Fat 4.9 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 200.3 mg, Sugar 1.8 g
PUMPKIN ROLL I
An easy pumpkin roll dessert that tastes great.
Provided by Jackie Smith
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
- In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
- Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g
PUMPKIN ROLL
Learn how to make Trisha Yearwood's easy Pumpkin Roll recipe, complete with a simple cream cheese frosting, for a show-stopping fall dessert.
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
- With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
- Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
- Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
- With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.
MOM'S PUMPKIN ROLLS
A Thanksgiving favorite. They are even better the next day, cut in half, a little mayo, pepper, and leftover turkey, then off to the the mall at 6 am for Black Friday shopping.
Provided by Rachel Digman
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h50m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
- Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
- Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
- Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 33.7 g, Cholesterol 27.4 mg, Fat 2.1 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 91.2 mg, Sugar 9.4 g
PUMPKIN ROLL
My family has been serving this pumpkin roll every Christmas Eve for as long as I can remember. This last Christmas was no exception. Traditions are so heartwarming. This cake is not too sweet-the perfect ending to a special dinner. -Carolyn Rockwell, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 110mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN ROLLS II
This recipe also makes 2 loaves of bread.
Provided by Karen Rummer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 16
Number Of Ingredients 7
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 9 g, Cholesterol 8.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 2 g, Sodium 318.7 mg, Sugar 7.8 g
WORLD'S BEST PUMPKIN ROLL
Don't be intimidated by this recipe, its so simple. This fall treat is made year-round by request. Everyone that has ever tried this recipe tells me it is the best pumpkin roll they have ever had. Disappears with in minutes of taking it out of the fridge!
Provided by oharaj5
Categories Dessert
Time 25m
Yield 1 roll, 18 serving(s)
Number Of Ingredients 10
Steps:
- Beat: eggs, sugar and pumpkin with mixer until fluffy.
- Mix and then add to pumpkin: baking soda, cinnamon, flour mix well.
- Cover roll pan with Pam. Lay down wax paper and spray paper.
- Pour batter in roll pan.
- Bake at 350°F for 12-18 or until golden brown. Be sure not to overcook.
- Remove from oven and lay wax paper over the top of the cake, also spread out a dishtowel.
- Flip roll pan on to dish towel and lift bottom layer of wax paper so that it is not stuck.
- Roll cake up in towel and let cool on counter for a day or in fridge for 3 hours.
- Unroll cake, remove paper and spread filling.
- Roll cake back up and refrigerate until serving. Enjoy !
- * Also freezes really well.
Nutrition Facts : Calories 168.8, Fat 7.8, SaturatedFat 3.5, Cholesterol 49.1, Sodium 148.7, Carbohydrate 22.6, Fiber 0.2, Sugar 17.8, Protein 2.6
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