Ingredients
for the Dough:
2 tsp yeast
2 1/4 cups unbleached white flour
1 tsp kosher salt
1 tsp coarsely ground black pepper ( optional
)
1/2 tsp ground cinnamon
1/2 cup mashed pumpkin or sqash
1 tbsp dark corn syrup or molasses
1/4 stick ( 1 ounce ) unsalted butter,
softened
1 large egg
1/4 cup buttermilk,
sour cream or plain yogurt
Note: these
ingredient specifications are intended
for DAK &
Welbilt model
bread makers. ingredient lists for this
recipe in other models can be found in
Desserts
from your Bread Machine Perfect Every
Time ,
by Lora Brody.
Ingredients
to complete the Rolls:
3 tbsp unsalted
butter, softened
9 tbsp light corn syrup
1 cup pecans, coarsely chopped
1 tsp coarsely ground black pepper
Directions:
1. All ingredients
should be at room temperature. Place all
the ingredients in the machine. Set for
Dough or Manual then start.
2. At the end of
the cycle remove the dough and place it
on a lightly floured work surface. Cover
the dough with a lightly greased sheet
of plastic and allow it to sit for 10
minutes.
3. To prepare the
glaze, melt the buter, add the corn syrup,
then whisk until smooth. Divide the glaze
equally between two 8-inch cake pans.
4. Mix the black-pepper
and the pecan. Sprinkle 1/2 cup of the
mixture over the glaze in each of the
two pans.
5. Divide the dough
into 16 equal pieces and roll them into
balls. Place eight balls into each of
the two pans, spaced evenly apart.
6. Cover the pans
with a lightly greased sheet of plastic
wrap. Set them aside and allow them to
rise for about an hour and a half, or
until they have doubled in bulk.
7. Bake the rolls
in a preheated oven for 20 minutes at
400 degrees F, or until golden brown.
If the rolls appear to be browning too
soon, place a tented sheet of aluminum,
shiny side up, over the rolls for the
last 5 to 10 minutes of baking.
8. When the rolls
are done, remove them from the pan. Spread
any glaze remaining in the pan over the
rolls. Let the rolls cool fully on a wire
rack before serving.
If you like this
recipe you can find it and many others
in Desserts
from your Bread Machine Perfect Every
Time
, by Lora Brody.
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