A Life Worth Living by Nancy Buxton

Pumpkin Rolls

You thought I forgot all about your didn’t you?  I have to admit, this blog slipped my mind for a day or two.  How could it be?  I’ll tell you how it could be.  THERE ARE TOO MANY HENS IN THE HEN HOUSE,  too many screws in the jar, too many jobs on the list.  I know, I know you get the picture because you are in the same boat.

How did we get on this merry-go-round anyway? If you are like me I have over extended myself.  I have too many interests and don’t want to give any of it up.  I love both my jobs (I even hate to call them jobs because I like them so much), I am crazy about my hobbies.  I even love my family and friends and like to spend time with them.  I love my study time.  But, where does it stop?

This year I am saying “NO” any new committee, hobby, or anyones’s ideas of what would be good for me to do.

When I look a the life of Jesus I never get the idea that he was in a hurry, he seemed to have the perfect amount of time and even found time to rest.  I hate to rest.  Now I wonder . . .do I need to rest, Jesus did.  It brings me back to “be still and know”–I am going to try to “be still.”

Friday afternoon friends called to ask us to come over at 5:30 pm for soup.  I was delighted and Bob volunteered that we would bring a loaf of bread.  I then thought of pumpkin rolls, oh they are so good.  I quick mixed up a batch.  It was 3:30 when I started and the rolls were pulled out of the oven at 5:40.  Yes we were late but they live just around the corner from us and they thought it was worth the wait.

These rolls are better if eaten the same day you make them.  When you pull them out of the oven brush them with butter or spray with Pam.  Enjoy.

Pumpkin Rolls

1 cup sugar
1/2 cup warm water
2 cup warm milk
¼ cup butter, softened or melted
2 cup mashed cooked pumpkin (I usually use one can of pumpkin.)
2 teaspoons salt
1/2 cup wheat germ (can omit and use flour instead)
10-12 cup all-purpose flour (I usually use a mixture of whole-wheat and white flours. I’d recommend going about 1/3 whole-wheat to 2/3 white flour.) –I used 2/3 wheat and 1/3 white.
7 teaspoons dry yeast

In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.

Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour). Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. Bake at 350 degrees for 15-18 minutes, until tops are golden. Brush with melted butter as soon as they come out of the oven. (Note: These rolls usually look somewhat dry when first coming out of the oven. Wait about 15 minutes and they will look and taste beautifully. Don’t ask me why, but that’s how it always works for me!)

Yield: 4 dozen rolls (If you’re not expecting a large crowd for Thanksgiving, I’d recommend halving the recipe. I often do this for smaller groups and it works great!)

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