Pumpkin Cranberry Twisted Rolls

April 17, 2014

Notes: Somehow I managed to misread the recipe, and made 12 twists instead of 16! It turned out perfect, and they were large enough to make sandwiches on later in the week. I changed the recipe so that you add in the cranberries and nuts before the dough rises the first time - I had a hard time hand kneading in the fruit and nuts, and don't see why you have to wait to add them. All in all, these are the best rolls I've ever made! The nuts added a great crunch, the cranberries added a n

4 1/2 cups bread flour, divided
2 1/4 tsp (or 1 packet) active dry yeast
3/4 cup warm water (about 110 F)
3/4 cup pumpkin puree
1/4 cup maple syrup
3 tbsp vegetable oil
1 tsp salt
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ground ginger
1 egg
1/2 cup dried cranberries
1/2 cup chopped pecans
1 egg, beaten (for egg wash)

In a large bowl or bowl of a stand mixer, stir 1 cup flour, yeast and warm water until combined. In a separate bowl, stir together pumpkin puree, maple syrup, oil, salt, spices, and egg until combined. Add...
See the full directions on my site

Nutritions

Calories
275

Sodium
215mg
8% DV

Fat
6g
10% DV

Protein
6g
12% DV

Carbs
46g
15% DV

Fiber
2g
10% DV