Recipe Review: Orange Pumpkin Cloverleaf Rolls

Hot buttered rolls are something I want morning and night. It’s comforting, satisfying and makes the perfect pairing with either a hot cup of tea/coffee or any entree. These adorable Orange Pumpkin Cloverleaf Rolls have a hint of sweet holiday spices with the most amazing aroma that’s just right for the season.

Recipe: by Ruth Cousineau
Yield: 1 dozen rolls
Time: Total 4-3/4 hour, 40 minutes active
Ingredients:
3/4 stick unsalted butter, melted, divided
2 teaspoons active dry yeast (from a 1/4-ounce package)
1/4 cup warm milk (105–115°F)
1 tablespoon mild honey or sugar
2 3/4 cups all-purpose flour plus more for kneading and dusting
1 1/2 teaspoons salt
1/3 cup canned pure pumpkin
2 large eggs, divided, plus 1 yolk
1/2 teaspoon grated orange zest
2 tablespoons fresh orange juice
1 tablespoon water
Equipment:
a muffin pan with 12 (1/3- to 1/2-cup) muffin cups
Butter muffin cups with 1 Tbsp melted butter.

1. Stir together yeast, warm milk, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

2. Mix flour, salt, pumpkin, 1 whole egg, yolk, orange zest and juice, and remaining 5 Tbsp butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.

3. Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

4. Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap)…Read More

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