- 2 teaspoons [10 g] sugar
- 1/2 cup [125 mL] lukewarm water
- 2 tablespoons [30 mL] active dry yeast
- 1 cup [250 mL] milk
- 1 cup [250 mL] cubed cooked pumpkin
- 3 teaspoons [15 mL] cardamom seeds
- 1/4 cup [60 g] melted margarine
- 1/4 cup [60 g] sugar
- 2 teaspons [10 mL] salt
- 1 teaspoon [5 mL] cinnamon
- 1/2 teaspoon [2.5 mL] ginger
- 2 eggs, beaten
- 6 cups [840 g] flour
- Shortening
- 1 tablespoon [15 g] melted butter
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- Dissolve sugar into lukewarm water.
- Sprinkle with yeast; set aside for 10 minutes.
- Pour milk into the bowl of an electric mixer.
- Add pumpkin cubes and cardamom seeds; puree.
- Add melted margarine, sugar, salt, cinnamon and ginger.
- Beat at medium speed.
- Mix in beaten eggs.
- Add dissolved yeast.
- Slowly mix in flour.
- Beat dough for approximately 10 minutes.
- Grease a large bowl; transfer dough into the bowl.
- Cover bowl with plastic wrap; set aside to double in bulk.
- Punch dough down; divide dough into 24 equal parts.
- Shape dough into small rolls.
- Grease muffin tins.
- Arrange dough into muffin tins; set aside to double in bulk.
- Brush top of rolls with melted butter.
- Bake rolls into a preheated 350°F [180°C] oven, for 20 to 25 minutes.
- Serve, warm or cold.
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