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Pumpkin Dinner Rolls

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I had a gluteny pumpkin dinner roll at work (I am not gluten-free, adult dd's are) and searched for a gluten-free version but couldn't find one. So I made 1/2 a recipe from this recipe I revised from http://www.recipezaar.com/42322. Its more of a soft muffin/roll than a chewy dinner roll.

The gluten and the gluten-free versions are not pumkin-y tasting, you can't even tell its there except for the orange color. So don't expect to taste the pumpkin ;)

My gluten-free dd thought they were great. When I tried them with just butter, I thought they'd be good with peach/apricot jam or orange marmalade, maybe even honey butter (except I don't care for honey).

These are very easy to make.

Anyhow here is the 1/2 recipe, makes 6.

The pumpkin adds nutrition and pretty orange color plus-less fat!

Pumpkin Dinner Rolls

1/2 T. active dry yeast

3 T. warmed milk, 110 degrees

2 T. shortening

1 1/2 T. honey (or just use 2 T.)

1 egg

1/2 cup pumpkin puree

1/4 cup each: white rice flour, tapioca starch, cornstarch

1/4 tsp. baking soda

1/2 T. baking powder

1 tsp. xanthan gum

1/4 tsp. salt

1/2 tsp. vinegar (full recipe calls for 3/4 tsp.)

1. Proof yeast in warmed milk until bubbly with a pinch of sugar.

2. Mix all ingredients together.

3. Spoon batter into 6 sprayed muffin cups.

4. Smooth tops with the back of a spoon dipped in water.

5. Let rolls rise about 15-20 minutes or until batter is even with the top of pan.

6. Preheat oven to 350 degrees and bake rolls for about 15 minutes or until light brown on edges and toothpick comes out clean.

7. Serve with butter or jam.

Feel free to spice it up or sweeten it more...then post your results! ;)


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