Puffed Pumpkin Rolls
What You Need:
2 TBSP solid shortening
How to Make It:
Place the shortening and sugar into a large mixing bowl. 12 Servings Replace the pumpkin puree with squash puree for something a little different. Puffs can also be glazed by using a little confectioners’ sugar dissolved in milk and spread over the puffs while still slightly warm. If you need some help to get this yummy recipe on the table, sign up for our free Meal Time On Time ecourse – a full week of meal planning tips and ideas.
1 1/4 C sugar
2 lg. eggs, beaten
1 C pumpkin puree
1 tsp. vanilla
3 C all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 C milk
Cream the two together with an electric mixer on medium speed until smooth.
Add the eggs and mix until they are just incorporated into the batter.
Place the pumpkin puree and vanilla into the mixture and continue mixing until well combined.
In a separate bowl sift together the flour, baking powder and salt.
Sprinkle in the cinnamon and nutmeg and toss to combine.
Alternating back and forth between the flour mixture and the milk add each a little at a time being sure to mix slightly after each addition.
Place the dough, covered, in the refrigerator for 1 hour to chill.
Once chilled, roll the dough on a flat, lightly floured surface to 1/4 in. thickness.
Use a cookie cutter, dusted with flour, to cut out the puffs.
Bring the oil in a deep fryer to 365 degrees.
Drop the puffs a couple at a time into the hot oil and fry until a light golden brown.
Place on paper to drain.
