Quick and Easy Pumpkin Bread
INGREDIENTS:
3 To 3 1/2 cups sifted flour 2 tb Butter
1/4 c Sugar 1 Egg
1 ts Salt 1/2 c Semi-sweet chocolate chips
1 pk Active dry yeast 2 tb Butter
1 c Water 1/2 c Pecans, chopped
3 To 3 1/2 cups sifted flour 2 tb Butter
1/4 c Sugar 1 Egg
1 ts Salt 1/2 c Semi-sweet chocolate chips
1 pk Active dry yeast 2 tb Butter
1 c Water 1/2 c Pecans, chopped
In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. Heat water and 2 Tbsp. butter until hot (120-130 degrees). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remaining flour as you can until dough pulls cleanly away from sides of bowl.
On floured surface, knead about 2 minutes. Roll dough into a 15x7" rectangle. Melt chocolate chips and 2 Tbsp. butter together; cool and spread over rectangle. Sprinkle with pecans. Starting with long side, roll dough up jelly-roll fashion. Cut into 12 slices.
Sprinkle a greased 13x9" pan with Topping ingredients (to follow). Place dough slices on top. Cover loosely with plastic wrap or a towel. Let rise in warm place until nearly double (35 to 40 minutes). Bake at 375 degrees for 25 to 30 minutes; turn out onto a serving platter. If desired, drizzle Chocolate Glaze (to follow) over the top of rolls.
TOPPING:
1/2 cup brown sugar 1/4 cup pecans, chopped 1/2 cup butter, softened 2 Tb corn syrup
In a small bowl, combine all topping ingredients and mix well.
CHOCOLATE GLAZE:
1/3 cup semi-sweet chocolate chips 1 Tb butter
In a small saucepan, melt chocolate chips and butter over low heat. Drizzle chocolate mixture over rolls, after you have turned them out onto serving platter.
On floured surface, knead about 2 minutes. Roll dough into a 15x7" rectangle. Melt chocolate chips and 2 Tbsp. butter together; cool and spread over rectangle. Sprinkle with pecans. Starting with long side, roll dough up jelly-roll fashion. Cut into 12 slices.
Sprinkle a greased 13x9" pan with Topping ingredients (to follow). Place dough slices on top. Cover loosely with plastic wrap or a towel. Let rise in warm place until nearly double (35 to 40 minutes). Bake at 375 degrees for 25 to 30 minutes; turn out onto a serving platter. If desired, drizzle Chocolate Glaze (to follow) over the top of rolls.
TOPPING:
1/2 cup brown sugar 1/4 cup pecans, chopped 1/2 cup butter, softened 2 Tb corn syrup
In a small bowl, combine all topping ingredients and mix well.
CHOCOLATE GLAZE:
1/3 cup semi-sweet chocolate chips 1 Tb butter
In a small saucepan, melt chocolate chips and butter over low heat. Drizzle chocolate mixture over rolls, after you have turned them out onto serving platter.