One of my most favorite baked treats is the one I tend to make least often. That might be a good thing for my waistline, but I’ve decided that is just plain unacceptable.
Now, many of you probably call these cinnamon rolls, but from the time I was a little girl I’ve known them as sweet rolls. Making homemade sweet rolls can take a little time out of your already busy schedules but there isn’t nothing like um…
These rolls have a soft and chewy texture, and their yellow color is a result of using my secret ingredient – pumpkin. And while I’m talking about the color yellow, some of you have noticed that many of my baked goods tend to be more yellow than other similar recipes. That’s because I use our very own farm fresh eggs that our busy little chickens lay for us each day. The yolks in fresh eggs are so much darker and richer than the eggs you purchase in a grocery store. And why? I’m not certain, but I did read somewhere that grocery store eggs are at least 45 days old before they are available for purchase. I suppose that might have something to do with it.
Homemade Sweet Rolls
Makes about 1 1/2 dozen rolls.
Dough
1/4 c. margarine
1/2 c. granulated sugar
1/2 c. milk
1 1/4 tsp. salt
1 egg, beaten
1 tbsp., plus 1 tsp. of yeast
1 c. hot water
1/2 c. canned pumpkin
5 c. all-purpose flour, plus 1 1/4 c. for kneading
Filling
1 c. brown sugar, packed
1 tbsp. cinnamon
1/4 c. margarine, softened (for spreading on the dough)
Icing
1 1/4 c. powdered sugar
1/2 tsp. vanilla
1 – 2 tbs. milk
Put margarine, sugar, milk and salt into a saucepan; heat until margarine melts. In large bowl, add yeast, 2 cups of flour, egg, pumpkin, and hot water; mix completely. Add remaining flour and mix thoroughly. *Note – the dough will be sticky but you want it that way. On a floured surface, using some of the flour you’ve set aside for kneading, knead the dough until it is no soft, tender, and just slightly sticky. Form into a ball and place in a greased bowl. Cover with greased plastic wrap and let rise until double.
Grease a 9”x13” pan. Line the bottom of the pan with a piece of parchment paper and lightly grease the top of the paper.
Once dough has doubled, punch down and cut in half. With a rolling pin, roll each half in equal sized rectangular shapes (about 1/2“ thick). Spread softened margarine on top of the dough, and sprinkle prepared brown sugar filling equally on each piece. Starting with the longest side of the rectangle, roll each piece into a log. With a sharp knife, cut the dough into (about 1 1/2”) slices and place into prepared pan – just so they aren’t touching. Cover with greased plastic wrap and let rise until doubled.
Bake in 350 degree oven for about 20 minutes, or until rolls sound hollow when tapped. Let cool, and prepare icing.
In a bowl, thoroughly mix sugar, vanilla and milk. Drizzle over top of warm sweet rolls.
One thing that’s worth mentioning – when I make sweet rolls I usually cut the very ends off of the logs so that each piece will be equal in size. Most of the time I will fit the odd pieces into the pan between the perfectly shaped rolls. If you are serving the pan of rolls to company and you want them to look perfect then toss the ends out. I just hate to waste deliciousness!
I divided this pan of rolls up and put most of them in the freezer. When I need them (yes, need) I’ll thaw a package and breakfast is served.
Do you freeze baked goods for a rainy day? Or, are you saying what rainy day?
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THE JOY OF CAKING 