Pumpkin Asiago Rolls
by Country Spoon
In my family, Thanksgiving dinner wouldn’t be dinner without rolls to sop up mom’s gravy and to make mini turkey sandwiches with. Moist and healthy pumpkin rolls with nutty asiago cheese make for a little less guilt at the table. Happy eating… Happy Thanksgiving!
Pumpkin Asiago Rolls:
3 c. all-purpose flour
1 c. whole wheat flour
2 1/4 t. dry active yeast
1 T. brown sugar
1/8 t. black pepper
1 1/2 t. salt
1 15 oz. can pure pumpkin puree
1 c. asiago cheese – finely shredded
In a large bowl, combine flour, yeast, sugar, salt, and pepper. Add pumpkin and cheese. I love when a recipe calls for the entire can of pumpkin, so I am not left wondering what to do with 1/2 c. of pumpkin! Dough will be sticky and will not hold together when stirring. Flour a clean surface and turn out dough. With both hands, press together and knead gently until a smooth ball forms. Sprinkle a large bowl with flour and add dough ball, turning to coat. Let rise in refrigerator overnight or all day.
About an hour before you are ready to bake the rolls, grease a cookie sheet with butter. Remove dough from refrigerator and tear off small handfuls, about 1/2 c. and round out in your hands. Place balls of dough on cookie sheet about 2 inches apart and cover loosely with a towel. Let rise for 1 hour. Bake in a preheated oven at 400 degrees for about 25 minutes. Serve warm with a little pat of butter.