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  • Pumpkin Cloverleaf Rolls

  • Pumpkin Cloverleaf Rolls

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    Recipe card click here.

  • Makes 1 dozen


    6 tablespoon, melted and divided 
    2 teaspoon active dry yeast 
    ⅓ cup warm milk 
    1 tablespoon honey or sugar 
    2 ¾ cups all-purpose flour 
    1 ½ teaspoon salt 
    ⅓ cup mashed pumpkin 
    2 eggs 
    1 tablespoon water


    1. Stir together yeast, warm milk, and honey in a large bowl. Let stand until foamy, about 5 minutes. 
    2. Mix flour, pumpkin, 1 egg, and 5 tablespoons butter into yeast mixture with a wooden spoon or mixer until a soft dough forms. Turn dough onto a floured surface and knead. Add enough additional flour to keep dough from sticking. 
    3. Put dough in a large oiled bowl. Turn dough to coat. Cover dough with plastic wrap. Allow to rise in a draft-free place at warm temperature until doubled, 1½ to 2 hours.
    4. Punch dough down and divide in half. Divide each half into six equal pieces. Divide each piece into thirds to make cloverleaf.
    5. Grease muffin tins with 1 tablespoon butter. Place one cloverleaf into each muffin cup. Allow dough to rise to about 1 inch about rim of muffin cups, 1 to 1½ hours. 
    6. Preheat oven to 3750 F. 
    7. Whisk remaining egg and 1 tablespoon water together. Brush tops of rolls. Bake until golden brown, about 20 minutes. Remove from pans and place on a wire rack to cool. 

    This recipe was modified from University of Nebraska–Lincoln Extension.

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