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.
Time 30m Yield 10 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Beat eggs for 5 minutes to make fluffy. Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through. Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine). Bake for 15 minutes. Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour. Invert cake onto towel, and roll cake and the towel together. Cool in fridge. Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer. Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake. Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides. Place seam side down and refridge again. Sprinkle top with extra sifted powdered sugar for decoration.
More about “moms simple pumpkin roll recipes”
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.
