Christmas is known for bringing out the ancestral origins in all of us, with every culture celebrating the holidays enjoying their specific holiday foods. Although my parents were born here in Canada, our German heritage was very evident in my mother’s cooking and baking.
One cookie that has been made specifically for holidays for hundreds of years is gingerbread. Across Europe you will find many versions of the spicy cookies in different shapes, colors and textures.
‘Lebkucken’, a traditional German gingerbread was invented by medieval monks in Franeonia, Germany in the 13th century. Prepared in monastery bakeries with ingredients that not only had symbolic religious meaning but were highly prized for their healing properties.
There are a variety of types of lebkucken, each distinguished by slight alterations in ingredients. Most common ingredients include: * honey, flour, sugar and eggs * gingerbread spice mix or ‘Lebkuckengewurz’ * almonds, hazelnuts and/or walnuts * candied lemon and orange peel. The most critical ingredient being the ‘exotic’ spices from all around the world such as cinnamon, nutmeg, cloves, anise, cardamom, coriander and ginger.
Lebkucken can be round, square or rectangular. They can be glazed or not. Sometimes cocoa is mixed in with the dough making it rich and chocolaty. Other times, roasted apple, marzipan or cashews may be mixed in to add different flavors and textures.
‘Elisen lebkucken’ are the highest quality made. They must have at least 25% almonds, hazelnuts and/or walnuts and must contain no more than 10% flour if any. The ‘Nuremberg lebkucken’, baked in the city of Nuremberg, Germany, are known worldwide to be the best. Marzipan is often an ingredient in these gingerbread.
Of course this brings me back to another memory. Some years ago I had the experience of spending some time in the presence of a Dutch baker. At Christmas time, he would bake these incredible Dutch cookies called ‘Speculaas’ that were filled with marzipan and had that glorious similar spice blend. I just loved it and can’t resist making some version of it every Christmas season since.
Today, I’m making a large batch of lebkucken which I’m going to divide. Half of it is going to be made into ‘glazed’ triangles and the other half I want to dip in white chocolate and add a little holly decoration. Should be good!
Preheat oven to 350 F. Spread hazelnuts on a baking sheet & toast until the skins blister, about 5 minutes. Let cool slightly, then transfer nuts to a clean kitchen towel & rub together to remove the skins. Cool completely.
In a small bowl, combine almond meal, flour, baking powder, baking soda, spices & salt. Transfer hazelnuts to a food processor, add walnuts, candied citrus rind & crystallized ginger along with 1 cup of the dry ingredient mixture; pulse until very finely chopped. Add remaining dry ingredients & pulse ONLY to combine.
In a large bowl, using a mixer, beat butter with brown sugar until creamy. Add honey & beat until smooth. Add eggs & vanilla, beating to combine. Fold in dry ingredients then beat until evenly combined. Divide the dough in half. Wrap in plastic wrap & chill for at least 4 hours or overnight.
Line an 8 x 8-inch square baking dish with 2 pieces of parchment paper (this will allow you to easily remove squares fro the pan). Spread the half of the chilled dough evenly into baking pan & bake in the center of the oven until surface is dimpled & a toothpick inserted into the center comes out clean, about 20 minutes. The cake should be springy but firm. Let cool on a wire rack for 15 minutes.
In a bowl, whisk powdered sugar with your choice of flavoring & water to make a thin but spreadable glaze. Spread glaze on just-warm cake & let cool completely. Remove cake (with parchment) from pan onto cutting board. Cut 16 squares then cut each square into 2 'triangles' giving you 32 pieces.
Making Individual Cookies
Line a large cookie sheet with parchment paper. Scoop about 1 1/2 Tbsp dough out at a time. Roll into balls. Place on parchment about 2-inches apart & bake at 350 F. for 15 minutes or test with a toothpick. Remove from oven & cool completely.
White Chocolate Icing
In a microwave safe bowl, melt white chocolate chips with 1 Tbsp shortening on HIGH for 10 second intervals, stirring between intervals, until melted, smooth & fairly runny. Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess. Place on parchment paper to set at room temperature.
For the holly decoration, melt candy melts, one color at a time. Place in a small piping bag with a #4 tip & pipe decorations. Allow to set up at room temperature. You should have around 26 cookies.
If you would like a dark depth of flavor, add 2 Tbsp dark, unsweetened cocoa to your cookie dough as well as using a dark brown sugar instead of the light.
If you prefer to not make 2 different versions, make the whole recipe into either bars or rounds -- your choice!
This is one of those cookies that gets better as it ages.
Something I did & found it worked well was to portion out my cookies before chilling the dough.
Creativity and imagination is part of the fun of baking from scratch. The pairing of flavors been going on ever since people put food to mouth, but the science of it has now become big business.
As a rule of thumb, desserts usually have one or two predominate flavors, but some may have small amounts of additional flavor elements to help support the main flavor combination.
I have always loved the sweet, nutty flavor of hazelnuts especially in baking. The other day I was thinking about a square my mother used to make at Christmas. It had a very simple ‘shortbread’ base that was neither too sweet or buttery. My next thought was to pair hazelnuts, dried cranberries and glazed citrus peel to form the top layer. To add a little pizzazz, I baked them individually in different shaped tartlet pans.
I was real curious to see what Brion would think of these little ‘bites’. After tasting one, he felt they had good flavor but were a little dry. My solution to this was to make an orange coulis sauce to serve with them.
There’s something about the citrus notes of orange with the tarty sweetness of cranberries that makes for an aromatic amorous marriage of flavors. The end result produced a great tasting Christmas dessert!
Hazelnut & Dried Cranberry Bites with Orange Coulis
In a medium bowl, combine flour, sugar, salt & orange zest. Add butter, mix until well combined. Divide shortcrust among 24 tartlet pans. Evenly press pastry on bottom & up the sides of each. Set aside.
In a large bowl, beat eggs with sugar, flour, extract, corn syrup & melted butter. Fold in chopped hazelnuts, cranberries & citrus peel.
Preheat oven to 375 F. Place tartlet pan on a foil lined baking sheet. Carefully fill tartlet pans (should be enough for 24). Bake for about 20-25 minutes or until lightly golden. Remove from oven & cool on a wire rack.
Peel orange in a circular fashion, being careful not to go to thick & getting the pith. Cut in slivers. Juice the orange, straining into a small saucepan. Heat water, orange juice & sugar, bring to a boil. Add slivers of orange peel; simmer about 15 minutes until peel is cooked.
When ready to serve, make a design with some coulis on dessert plates, place tartlets on top. Decorate with a bit candied orange rind!
If you don't care for the orange coulis, try serving these little bites with a bit of Grand Marnier flavored whipped cream OR some white "Old English" cheddar.
The humble meatball is one of the most versatile foods. They seem to exist in just about every culture and can be used in any number of ways, not only with pasta and rice but as a tasty little hors d’ oeuvres.
I find apricots to be a good compliment to meatball hors d’ oeuvres. Using Mediterranean (also known as Turkish) apricots is a good choice as their flesh is thicker and plumper as well as having great flavor.
Many people prefer to fry meatballs but it seems to me that usually ends up with a charred outside and they are still raw inside. Baking them in the oven will result in a much more even cooking. Personal choice I guess.
This recipe for APRICOT-SPICE MEATBALLSis one I’ve used many times over the years. They work well at Christmas events when hot hors d’ oeuvres are in demand. Make the meatballs up, bake and freeze ahead of time — thaw when needed! At serving time, make the spicy apricot nectar sauce and your ready to go.
Preheat oven to 350 F. Line a 15 x 10 x 1-inch baking pan with foil; lightly grease. Set aside.
In a bowl, combine bread crumbs & milk. Let stand for 5 minutes. Stir in egg white, onion, apricots, salt, garlic & chili powder. Add ground pork & turkey; mix well. Shape meat mixture into 30 meatballs. Place on prepared baking pan. Bake for 15-20 minutes or until meatballs are cooked. Remove meatballs from pan to paper towels.
Spiced Apricot Sauce
In a small saucepan, combine sauce ingredients. Cook & stir over medium heat until thickened & bubbly.
Place meatballs in a slow cooker. Add sauce, stirring gently to coat. Turn heat setting to low. This should keep meatballs warm, while being used by guests for about 2 hours.
If you find your sauce gets to thick or you prefer it thinner to begin with, just use a little more apricot nectar.
This meat combination makes a real flavorful meatball.
Pork tenderloin can be stuffed with anything, imagination is the limit. What’s not to like — easy to prepare, boneless and fork tender. The pairing of pork with cornbread seems perfect, add caramelized onions and you got it!
Cornbread is one of those nostalgic foods for me. It always brings me back to my mother’s kitchen. I remember very clearly that wonderful smell of fresh cornbread coming out of the oven and that small Pyrex, rectangle baking pan she always baked it in. Those special memories came to mind today as I was trying to come up with a supper ‘idea’.
I love stuffing or dressing, whatever you prefer to call it. Of course, my ultimate favorite is the one I grew up with. On the other hand when you just need a very small amount, I see nothing wrong with using a box of ‘Stovetop Stuffing’. Of course I can’t resist telling you just a bit of the history about the product itself —
In 1972, General Foods which is now known as Kraft Foods introduced ‘Stovetop Stuffing’. It was quick, convenient, tasty and therefore was an instant hit.
The secret lies in the crumb size. If the dried crumb is too small, adding water to it makes a soggy mass; too large, and the result is gravel. The nature of the cell structure and overall texture of the dried bread crumb used in this invention is of great importance if a stuffing which will hydrate in a matter of minutes to the proper texture and mouthfeel is to be prepared.
Ruth Siems, a home economist that spent more than three decades on the staff of General Foods was instrumental in arriving at the precise crumb dimensions — about the size of a pencil eraser.
That being said, here is my idea for this great little combination. We really enjoyed it!
Stuffed Pork Rolls with Cornbread & Caramelized Onions
In a large skillet, heat oil. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with cider vinegar. Cook & stir until golden. Sprinkle with brown sugar; cook & stir until caramel brown color.
Prepare as directed on package.
Slice tenderloin into 4 pieces. Using a meat mallet, pound into thin slices. Divide caramelized onions between them and spread over meat. Top with a layer of prepared cornmeal stuffing. Roll tightly encasing the filling inside & tie with kitchen twine. Roll pork rolls in the 1/4 cup flour that has been seasoned with salt & pepper to coat lightly.
In a large skillet, heat butter & oil; brown pork rolls well on each side. Remove rolls to a platter,
Red Wine Gravy
Stir 'brown bits' remaining from frying rolls, with garlic, thyme & red wine. Simmer about 5 minutes. In a small dish, combine cornstarch with chicken broth; add to wine mixture, season to taste. Return pork rolls to the pan. Cover, simmer gently for another 8-10 minutes.
Place pork rolls on serving platter & stir fresh parsley into gravy. Spoon gravy over pork rolls & serve immediately.
In a small saucepan, bring sugar, salt & water to a boil. Add cranberries, reduce heat & simmer for 15 minutes, stirring occasionally. Cool slightly then process for a few seconds in a food processor. Add orange zest; stir & set aside to cool completely.
Pumpkin Spice Roll
Preheat oven to 375 F. Line a 15 x 10-inch jelly roll pan with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, spices & salt. In a large bowl with an electric mixer, beat eggs, vanilla & sugar until mixture is pale yellow & fluffy. Add pumpkin puree & mix to combine. Fold in the dry ingredients. Using a rubber spatula, spread the cake batter evenly into prepared pan. Bake for about 10-13 minutes or until top of cake springs back when touched & tests done in the middle.
While cake is baking, make CREAM CHEESE FILLING. In a medium bowl, beat cream cheese, powdered sugar, butter & vanilla until smooth. Refrigerate until ready to use.
Remove cake immediately from the oven; invert onto a clean tea towel that has been lightly sprinkled with powdered sugar. Remove parchment paper & carefully roll cake in jelly roll fashion in tea towel.
When cake has cooled completely, carefully unroll & spread with a layer of cranberry jam. Next top with a layer of cream cheese filling. Carefully re-roll cake. Wrap in plastic wrap & refrigerate at least one hour or overnight.
Decorate with remaining cream cheese topping & cranberries (I saved a few whole ones from the cranberry jam). Add a few 'kiwi' leaves & you got it!
Over the years, our travels have taken Brion and I to many interesting places in the world. Each has left us with amazing memories.
In November of 2009, before Egypt was in such disarray, we explored this ancient country. You could safely say that time has not lessened the mystique of the world’s oldest tourist attraction. No matter how many pictures you look at, or how much you read on the internet, there is just nothing as powerful as seeing the real thing. Brion’s ability to speak fluent Arabic was a huge bonus for us while in Egypt.
The flight from Edmonton, Alberta, Canada to Cairo, Egypt was a bit grueling at 16 hours long but we ‘recovered’ fairly fast. To make the most of our vacation, we divided it into four segments; – five days in Cairo, six days in Alexandria, eight days on a Nile River cruise and the last week at Sharm El Shiekh on the Red Sea.
The Nile River cruise was definitely the highlight of the vacation. We boarded the ‘Helio’ cruise ship in Luxor which took us to Aswan and back. Each day the ship would dock at various sites along the way and our personal guide would take us to explore temples, tombs, the high dam and the beautiful botanical gardens at Kitchener Island. It was such an incredible experience viewing the sights and sounds as you slowly sailed along. Travel is a good reality check to make us appreciate what we have in our own lives and so often take for granted.
Every evening, the supper buffet on the ship was created with a different theme. One of the items Brion really enjoyed was ‘EGYPTIAN KOFTA’. Egypt’s local and rich resources of fresh foods coming from the Nile Valley, has given the world some of the most coveted cuisines. Egyptian food is a mixture of all the different civilizations that came to Egypt in the history of its existence.
The word kofta (or kefta) has its origins in Persia. Although you can make meat, seafood or vegetarian kofta, the most popular in Egypt is a mixture of ground beef and lamb combined with onions, garlic, parsley and a ‘BAHARAT’ spice blend.
Along with my recipe today, I thought you may enjoy to look at some of the photos from our Nile River cruise.
Halloween is one of the oldest holidays in the world. Few people are aware that its roots date back to Samhain, the ancient Gaelic harvest festival celebrated in Celtic countries, such as Scotland, Ireland and Wales. It was believed that spirits from the underworld and ghosts of dead people could visit the world of the living on the night of October 31st. These spirits could harm the living or take them back to the underworld. To avoid this, people started dressing up as ghosts and spirits, if they left their homes, to confuse the underworld spirits. Bonfires and food played a big part in the festivities.
Over the years, Samhain became merged with the later Christian holidays of All Saint’s Day on November 1st and All Soul’s Day on November 2nd. This explains our modern holiday’s focus on spirits and the dead.
Halloween traditions were brought to America by the Irish and Scottish immigrants. Through time other traditions have blended into Halloween for example the harvest time tradition of craving pumpkins.
Brion and I live in a ‘young’ neighborhood. We’ve been very fortunate to have great neighbors on either side of us. One family has two boys and the other side has two girls. It is fun to make something special just for ‘our’ little people. This year, I’m making some Halloween cookies for their treat. My choices are SPIDER WEB & 3-D PUMPKIN cookies! Hope they will like them.
In a large bowl, with an electric mixer, cream together butter & sugar until light & fluffy; add orange zest. Beat in eggs & milk. Whisk flour, baking powder, baking soda & salt together in a small bowl. Combine flour mixture with butter/egg mixture.
When dough is mixed, divide into thirds. Place one third in a plastic bag & place in the refrigerator. From the remaining dough, take a small amount & knead green food coloring into it. Once the color is fully worked into the dough, place it in another plastic bag & refrigerate. With remaining dough, add orange food color, knead it in, place in a plastic bag & refrigerate for at least 30 minutes or longer. When dough has chilled, cut into pumpkins & spider web cookies.
3-D Pumpkin Cookies (30)
For each 3-D pumpkin you'll need:
(2) Orange scalloped or plain circle cookies 1 7/8" diameter.
(2) Orange scalloped or plain cookies 2 1/4" diameter with a 1 1/4" or 1 1/2" circle cutout.
(1) Green scalloped circle 1 1/4" or 1 1/2" diameter with a hole cutout in the center using a straw.
(1) Green stem, made from rolling a small amount of green dough into a 'snake', & cutting it into pieces about 3/4" long, then bake. Feel free to adjust the sizes a bit based on the cutters you have, or the finished size you desire.
Place chilled orange colored dough on a LIGHTLY floured work surface. Place a piece of parchment paper on top of dough. This helps to roll out the dough without adding additional flour. Roll out the dough to about 1/4 of an inch thick. Cut out pumpkin pieces ( 4 per cookie ). Place cookies on prepared baking sheet, topped with either silicone liners or parchment paper. Remove green colored dough from refrigerator; roll as above, cut lid circles & stems ( 1 each per cookie ). Make sure to only put cookie pieces of similar size on the same baking sheet to ensure even baking. Place entire baking sheet (with cookies on it) in the freezer or refrigerator for about 3-5 minutes. This will help them to keep their shape while baking. Preheat oven to 350 F.
Bake cookies for 5-6 minutes depending on their size. Bake ONLY until they are just barely beginning to take on a golden tone. After a minute or so, remove cookies from baking sheet to cooling rack. Once cooled, you are ready to assemble the pumpkins.
Starting with one of the solid circles & one cutout circle. Add a line of your 'cookie icing' onto the solid circle, then place cookie 'ring' on top.
Add a line of cookie icing onto the first cookie 'ring'. Add the second cookie 'ring'. The base of your pumpkin is now complete.
Assemble the pumpkin top by first attaching the small green stem to the green circle (using a bit of cookie icing). Then add a line of icing onto the bottom of the green circle, & place the green circle on top of a solid orange circle.
Allow the pumpkin top & pumpkin base to dry completely for at least 1-2 hours. Fill pumpkin cavity with mini M&M candies. Arrange on serving dish with tops.
Spider Web Cookies (24)
Place remaining chilled dough a LIGHTLY floured work surface. Place a piece of parchment paper on top of dough. Roll dough to 1/8" - 1/4" thickness. Cut circles using a 3-inch round cookie cutter. Place cookies on a parchment lined baking sheet. Bake for about 6-8 minutes, until just golden. Do not allow cookies to brown. After a minute or so, remove cookies from baking sheet to cooling rack. Cool completely.
Reserve some regular chocolate chips for spider bodies, however many you plan to make. Place remaining regular chocolate chips in a microwave safe bowl with 1 TBSP shortening. Heat in microwave on high for 1 minute bursts, stirring after each minute, until chocolate is melted & smooth. Dip half of each cookie into chocolate & set aside.
In a separate bowl, quickly melt white chocolate chips with 1 TBSP shortening the same way as the semi-sweet chocolate. Pour melted white chocolate into a zip lock baggie & cut off a tiny piece of one corner. Make semi-circles on the dipped chocolate part of the cookie. Use a toothpick & draw lines through both dark & white chocolate from the center out to the outside edge of the cookie to create a web effect.
Place a little drip of melted chocolate on the cookie near the web. Use a toothpick to draw out 8 legs from the chocolate. Place a regular chip at one end for the spider body & a mini chocolate chip at the other for the head. Place the cookies on wax paper & allow chocolate to cool & harden before serving.
1 egg white
1/2 tsp orange extract
orange gel food color
1 1/2 cups powdered sugar
With an electric mixer, whip egg white, extract & color until frothy. Slowly beat in powdered sugar, a little at a time, until mixture is thick but still liquid enough to beat. Beat on high until the mixture becomes thick & glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it.
Royal Icing will set to a firm, glossy finish when applied to cookie. This icing can be stored , tightly covered, in the refrigerator for up to a week.
The humble pot pie was once the height of culinary style. During the Elizabethan era, these savory pastries — decorated with flowers, fancy designs, etc. were elaborate assertions of the chef’s skill in the royal households of France and England. Among the lower classes, pot pie were popular because the addition of a crust helped feed another mouth or two, while individual pastries, empanadas and perogies were well suited for sale by street vendors as portable meals.
Fortunately, the resurgence in so called ‘retro’ foods has brought pot pies back to the table. There is no reason why they shouldn’t do just as well in the 21st century. To some, chicken pot pie is a staple comfort food. The recipes mix of meat and vegetables in a chicken broth seasoned with herbs, produces a spectrum of flavors that’s like no other.
The trick is getting all the ingredients to the right degree of doneness at the same time. It may be these timing issues that led to the abandonment of the homemade pot pie in favor of the frozen variety. One thing for sure, is that they are definitely worth the time and effort. It makes good sense to make a big recipe, freeze them unbaked (if you choose) and there ready when you need them.
In a large skillet, heat 1 Tbsp oil. Add chicken, season with 1 tsp salt. Cook, stirring occasionally, until chicken is no longer pink on the outside but not dry, 4-6 minutes. Remove from skillet & set aside.
Decrease heat & add remaining oil. When oil is hot, add onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 tsp salt, pepper, dried thyme & savory; stir to combine. Cook, stirring occasionally, until onions have softened, about 5 minutes. Add margarine & melt.
Stir in the flour & cook for 1-2 minutes; gradually stirring in chicken broth & milk. Bring to a simmer, continue stirring until sauce thickens, about 3 minutes. Remove from heat & stir in peas, thyme, mustard & reserved chicken. Cover & set aside while preparing pastry.
In a large bowl, whisk together flour, baking soda, baking powder & salt. With a pastry blender, cut in white & yellow Crisco. In a measuring cup, place the egg & vinegar; add enough cold water to make 1 cup & whisk together. Make a well in flour; pour in all of the liquid & combine.
Roll out pastry. For 6 individual pies, prepared in mini foil pot pie pans, cut 6 - 8" (20 cm) circles for the bottom shells & 6 - 5 1/2" (14 cm) circles for the tops. Preheat oven to 350 F.
Place pastry lined pans on a baking sheet & divide chicken filling among them. Moisten edges with milk or water; place pastry circles on top, crimping edges with a fork. Whisk together 1 egg & 1 Tbsp water; brush tops of pot pies with egg wash. Bake 20-25 minutes or until golden.
This amount of pastry will actually make enough for a double recipe of filling or just some extra for another time. If wrapped tightly it will freezes well.
Sour cream is often thought of as topping for potatoes or an addition to sauces. Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results. The use of sour cream has been associated with the cooking traditions of Eastern Europe, Germany, Ukraine and Russia since the first half of the 20th century. Originally made by allowing cream to sour naturally, today’s commercial version can contain the addition of lactic acid, gelatin or guar gum.
Probably one of the first recipes I ever used sour cream in was coffeecake. I just couldn’t believe how tender and moist it was and the heavenly smell when it came out of the oven. Looking through my mother’s recipe files, I see there were many recipes that contained sour cream that she had used.
I saw this recipe on a site called love2cooksweets.ca It was posted back in 2010. Nothing fancy but makes a wonderful sour cream oatmeal cookie. These can be filed under ‘comfort food’ I’m sure.
Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda & salt. In a medium bowl, cream butter with sugars; beat in egg & vanilla. Add flour mixture alternately with sour cream. Stir in raisins & oats.
Preheat oven to 375 F. Scoop dough onto cookie sheet a few inches apart. Bake 12-15 minutes. Allow to cool on pan about 30 seconds then remove to wire racks.
With tomorrow being Thanksgiving Day, it seems like baking some special little dinner rolls for the occasion would be in order.
Bread making has always been a carefully protected symbol of civilization. The Greeks would let only priests make bread — they reasoned that dealing with the ‘staff of life’ was the business of those trained in religious matters. The Romans, a practical-minded people, turned bread baking over to the Civil Service and enforced rigid sanitary regulations. In any case, it has always been an integral part of history.
Pan or dinner rolls, a name given to small pieces of dough, shaped and baked in a pan with their sides touching. This prevents them from flattening out, instead springing upwards.
At our house we love pan buns. For some strange reason, both of us enjoy baked goods when they are very lightly baked rather than dark and crispy. Pan buns usually fit that description.
These PUMPKIN DINNER ROLLS check all the boxes. For Thanksgiving, they’re just a little bit more special as well as being a suitable accompaniment for soups and stews during the fall and winter months. If you like pumpkin, I think you will enjoy them.
In a microwave-safe bowl, heat milk & butter about 45 seconds. Whisk until butter has melted smoothly into the milk; add egg, pumpkin puree & whisk again to combine. Heat again about 15 seconds to warm total mixture. In a large mixing bowl, add remaining dough ingredients along with pumpkin/milk mixture.
Combine & knead dough on a lightly floured surface 5-8 minutes, until smooth & elastic. Grease bowl lightly, place dough in bowl & turn to grease all sides of dough ball. Cover with plastic wrap & allow to rise in a draft-free place until dough has doubled in bulk.
Spray work surface with baking spray, punch dough down & turn onto surface. Divide dough into 10 equal portions; roll each into a ball. Place dough balls into a sprayed, 9 x 9-inch square pan; cover with plastic wrap & place in a draft-free area until doubled in bulk, about 45 minutes.
Preheat oven to 375 F. In a small bowl, melt butter & add honey; stir to combine. Before baking, generously brush the rolls with honey butter; reserving any extra to brush on after baking.
Bake 15-17 minutes or until puffed & golden. After removing from oven, brush with any remaining honey butter & allow to cool slightly before serving.
For some extra 'butter' to serve with rolls, whisk together equal parts softened butter & honey until fluffy.
MAKE AHEAD OPTION: Once you have the rolls in the baking pan, cover with foil & place in refrigerator overnight. When ready to bake, bring the rolls to room temperature & allow to rise about 45 minutes before baking.