Orange Pumpkin Cloverleafs
InternationalMediumVegetarian

Orange Pumpkin Cloverleafs

A delicious international dish. perfect for vegetarians.

Total Time

279 min

Serves

4

Rating

0.0 (0)

Ingredients

  • 3/4 stick unsalted butter, melted, divided
  • 2 teaspoons active dry yeast (from a 1/4-ounce package)
  • 1/4 cup warm milk (105-115°F)
  • 1 tablespoon mild honey or sugar
  • 2 3/4 cups all-purpose flour plus more for kneading and dusting
  • 1 1/2 teaspoons salt
  • 1/3 cup canned pure pumpkin
  • 2 large eggs, divided, plus 1 yolk
  • 1/2 teaspoon grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 tablespoon water
  • Equipment: a muffin pan with 12 (1/3- to 1/2-cup) muffin cups

Instructions

  1. 1

    Butter muffin cups with 1 tablespoon melted butter.

  2. 2

    Stir together yeast, warm milk, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

  3. 3

    Mix flour, salt, pumpkin, 1 whole egg, yolk, orange zest and juice, and remaining 5 tablespoon butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.

  4. 4

    Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

  5. 5

    Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap).

  6. 6

    Cut log into 6 equal pieces, then cut each piece into thirds. Roll each piece into a 1-inch ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Put 3 balls side by side in each of 6 muffin cups.

  7. 7

    Make more rolls with remaining dough in same manner. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until dough is about 1 inch above rim of muffin cups, 1 to 1 1/2 hours.

  8. 8

    Preheat oven to 375°F with rack in middle.

  9. 9

    Whisk together remaining egg and water and brush on tops of rolls. (You will have leftover egg wash.)

  10. 10

    Bake until golden brown, about 20 minutes. Transfer rolls to a rack and cool at least 20 minutes.

Cooking Timer

04:39:00
Custom Timer (minutes)

Recipe Info

Prep Time:39 min
Cook Time:240 min
Total Time:279 min
Difficulty:Medium
Servings:4