Cookaholics Bulletin Board

I am going to start these tonight and then they are going away to be baked tomorrow morning for a going back to Florida breakfast for my mother. Laurie posted about these on the other board and said they were awesome. The recipe calls for 1 cup of pumpkin. A can of pumpkin is more than 1 cup. Any suggestions for the leftover pumpkin?

Treat them like mashed sweet potatoes. Stir in cinnamon, sugar & chopped pecans. Top with butter. Bake along with the rolls. Side dish for one.

My dough is proofing in the Microwave/proofing oven right now. I will roll them out tonight and refrigerate them until tomorrow morning. They will be baked at the house where the breakfast is being held.

they sound great. If I'm serving pumpkin as a side dish I use savory spices in it-ground coriander and cumin, a good grind of pepper, then a dollop of yogurt on top.
It also works well in pancake batter.

If it is just a little bit, stick it into some soup, stew, pasta sauce. It probably won't change the taste much but will boost the nutrition (and deepen the color).

Let me know how the rolls turn out. I just put some pumpkin in the freezer.

Mary

I just got a call and the rolls are just about ready to go into the oven. It's too bad that I won't see the end results on these. If I am lucky I will get to taste one of them.

I checked out the recipe and they looked delicious. I was thinking of having a coffee next week. Would it work if I made and formed the rolls the night before, stuck them in the fridge and let them raise again in the morning? Or would it be better to make them and then rewarm and frost them?

And what about that cinnamon-sugar paste stuff? That looks pretty awesome.

Mary

Mary, Yes you can make the night before, I think that is what Todd did. Let set at room temp for 30 minutes before baking. These are best served warm from the oven. I told Todd, I used the alternate cinnamon-sugar thing with the 3/4 cup of sugar, they were quite sweet and I think next time I may cut it to 1/2 cup of sugar. However it may take away from the sticky goodness of these rolls.

Laurie

Thanks Laurie! You only raise them once though before putting them in the fridge?

Good to know about the sugar, I don't like things that are too sweet.

Mary

Plan on more than 30 minutes if you make these the night before. My refrigerator must be colder than most, because the rolls didn't rise at all. They came out of the refrigerator at 7:00 and they had to put them in the oven at 8:50 and by then, they didn't rise enough. The finished rolls were too dense in my opinion. I think if I had proofed them here using the microwave method, they would have been better. They tasted good. I really like the filling with the Crystallized Ginger.