Tuesday, October 16, 2012

Pumpkin Butter Rolls

Have you ever noticed that the colors of Autumn sometimes resemble the colors of the spices and some of the foods we use for Fall baking? The colors are at their peak here in Western Pennsylvania and it's absolutely gorgeous! Shades of orange like the colors of pumpkins, butternut squashes and sweet potatoes; the subdued yellows of ground ginger and acorn squash; while the fuchsias, magentas and other shades of red make me think of apples, cranberries, raspberries and grapes! Leaves that have already peaked falling like molasses do not go unnoticed, as specks of cinnamon, cloves, nutmeg, brown sugar, allspice and roasted pecans dot the earth below.

It's no wonder that so many, and I count myself among them, enjoy Fall baking!
I hope you'll enjoy this Fall inspired recipe I'm calling Pumpkin Butter Rolls! We sure did!

First you need a basic sweet roll recipe. Use your favorite, or you can use my favorite posted HERE.
If you don't have a sourdough starter, here's how you make the one I use:

Sourdough Potato Starter
Mix together in a medium to large glass jar the following ingredients:
3 packages active dry yeast
1 cup warm water (105-115 degrees F.)

Seal loosely and refrigerate 3 or 4 days.

Please note this word of caution:
Covering the jar loosely allows the gases from the fermentation process to escape as they build. Failure to do this could cause personal harm if the container explodes. Please use caution and your best judgement!

Remove the jar from the refrigerator and feed to the starter the following ingredients

3/4 cup sugar
3 Tablespoons instant potato flakes
1 cup warm water (105-115 degrees F.)

Stir well with a wooden or plastic spoon. DO NOT use metal utensils as this can react with the fermentation process and kill the yeast.

Cover the jar loosely, and let stand at room temperature at least 12 hours or overnight. Mixture will be bubbly.

When you're ready to bake, stir the contents, remove 1 cup of starter. Cover the jar loosely and return to the refrigerator. Feed and bake weekly until your starter has had time to "grow." If you don't feel like baking, just toss out the 1 cup of starter needed for recipe and return to refrigerator.  (Because my starter is over a year old and well established, I now only feed and bake about every 2 weeks.)

Okay, so now you've finally (if you went the sourdough route) got the bread dough prepared! And it's ready for the filling:

Pumpkin Butter Filling:
1 cup pumpkin butter
2/3 cup brown sugar
1 Tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger

Mix together well and spread over prepared dough that has been rolled into a 1/4 inch thick rectangle (approximately 16 x12), keeping filling about 1 inch from the edge. Sprinkle with 1/2 cupped chopped pecans.

Beginning with the long side, roll the dough into a jelly roll, keeping the edges even. Don't roll too tightly or the filling will squish out! :-)  Pinch edge together to seal. Let dough rest for about 5 minutes.

Cut into 1 inch slices and place on lightly greased cookie sheet. Let rise until doubled- about 45 minutes. Bake at 350 degrees for 20-25 minutes or until lightly browned.
Pumpkin Butter Rolls before baking
Spread cream cheese frosting on warm not hot rolls and serve.
Pumpkin Butter Rolls with Cream Cheese Frosting.
Makes approximately 24 rolls. 
Bottom of Pumpkin Butter Rolls after baking- Ooey Gooey Goodness!

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