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Cranberry Pumpkin Rolls


 
Photo & recipe courtesy of King Arthur Flour
Ingredients

4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/4 cup (1 3/4 ounces) firmly packed brown sugar, light or dark
1 1/2 teaspoons salt
1 tablespoon instant yeast
3/4 cup (6 ounces) canned pumpkin or squash
2 large eggs
3/4 cup (6 ounces) water
1/4 cup (2 ounces) unsalted butter, softened
3/4 cup (4 1/2 ounces) dried cranberries or golden raisins
1/4 cup (1 1/2 ounces) diced crystallized ginger

 

Directions

 
Mix and knead all of the dough ingredients except the fruit and crystallized ginger — by hand, mixer, or bread machine — until you’ve made a soft, fairly smooth dough. Pumpkin varies in water content, so add extra water or flour if needed. Right at the end, knead in the fruit and crystallized ginger; save out 16 cranberries, to use as a garnish. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it’s almost double in bulk.
 
Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces, roughly 2 3/4 ounces each. Roll each piece into a ball. Place rolls in the lightly greased cups of a couple of standard muffin pans (which will help them maintain their round shape); or onto a greased or parchment-lined baking sheet. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.
 
Bake the rolls in a preheated 350°F oven for 25 to 30 minutes, until they’re lightly browned and the center of one reads 190⁰F on an instant-read thermometer. Remove the pans from the oven and turn the rolls out onto a rack to cool. Serve warm or at room temperature.