Today's is a day filled to the rim
As a child I looked forward to getting
all dressed up to go out
Trick-or-Treating with my friends.
As an adult I see Halloween as a
fun filled day of memories.
Who say's adults cant have treats on
I have made some type of Sweet Roll's every
year the to be eaten for Halloween breakfast.
This year I decided to create yet
another flavor using my Fall Butter.
For those of you who dont know what
Fall Butter is,~ it has the same consistency
as apple butter. I combine pumpkin, apple,
pear and orange zest, along with several
spices together....it tastes like pumpkin pie!
So you can replace the fall butter in this
recipe for pumpkin.
Basic Sweet Roll Dough
6 C. Hot Water-divided
2 C. Cold Milk
3 TBSP. Salt
1 C. Oil
1 1/2 C. Sugar
3 TBSP. Yeast (heaping)~ I use RedStar
12 C. Bread Flour
In mixing bowl add 5 C. of hot water, milk,
oil, sugar and salt.
In another small bowl add the yeast and the
remaining WARM water,set aside to bloom for 5 minutes.
When the yeast has bloomed add it to the other
ingredients in the mixing bowl.
Mix on low for 30 seconds.
Add in 6 C. of the flour, mix for 5 minutes.
Then add in the remaining flour,
continue to mix for another 5 minutes.
**This Is a "sticky" dough. DO NOT add to much flour!
You want it to be sticky, however it will pull away from your fingers easily.**
Transfer the dough onto a floured surface
and knead for 2 minutes.
Place dough into a greased bowl,
adding a little bit of oil to the top of the dough.
Cover with a light towel and set in a warm
place to raise until double in size.
Make your filling while the dough is rising.
Fall Butter (or Pumpkin) Filling
1 Pint of Lark's Fall Butter*
*Or ~ 1 Cup Pumpkin Pie Filling
1/2 C. Honey
1 Stick Butter~ softened
7 oz. Marshmallow Cream
Beat all ingredients together
until smooth and well blended.
Chill until ready to spread on dough.
When dough has doubled in size
punch down and roll out
half of the dough onto a
well floured surface.
Spread the filling over evenly
and roll up tightly, sealing the seams
by pinching the dough together.
Cut into 2 inch thick rolls, place into a
baking pan that has been lightly
greased. Cover again with a light
towel and let ride for 1 hour
in a warm place.
Bake at 350 for 25-29 minutes.
Cool on a wire rack in the pan.
If desired frost with a cream cheese frosting.