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Orange Pumpkin Cloverleafs

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Orange Pumpkin Cloverleafs

Orange Pumpkin Cloverleafs

amanda

Equipment

  • - KitchenAid Stand Mixer with Paddle Attachments: Description - Versatile and reliable for mixing doughs and batters; includes paddles which can be used to cream butter and sugar, a common step in cookie recipes.

  • - Oxo Good Grips Stainless Steel Ice Cream Scoop: Description - Useful for portioning doughs evenly and creating uniform shapes; helpful if making pumpkin ice cream to accompany desserts.

  • ayer Cookie Scoop: Description - Perfect for doughs and shaping cookies into consistent sizes, particularly useful when making cloverleaf designs or uniform shapes.

  • - KitchenAid Handhoc Mixer with Whisk Attachments: Description - Convenient alternative to a stand mixer; suitable for many cookie recipes despite not being as powerful for heavy doughs.

  • - Mini KitchenAid Hand Blender: Description - Can assist in mixing certain types of cookie dough that require a smoother texture, primarily used for pureeing or blending ingredients like pumpkin.

  • - ProCook Countertop Food Chopper/Processor: Description - Helps with quick chopping of nuts or spices used in making pumpkin cloverleaf cookies.

  • - Oxo Good Grips Handheld Ice Cream Scoop with Handle Protection: Description - Allows for even dough portioning and is useful in small batch cooking or limited space scenarios.

  • - Ninja Food Processor/Blender Combo Kit: Description - Multi-function device that can help grind spices, mix doughs, or puree ingredients for cookies.

  • - KitchenAid Prep Food Slicer Set with Adjustable Blade: Description - Assists in slicing fruits, vegetables, and potentially shaping cookie dough before baking; may aid in creating specific dough shapes.

  • - Bridal & Wedding by OXO Good Grips Silicone Cookie Cutter Set: Description - Helps create various shapes for cookies including cloverleaf designs through cutting rather than manual shaping.

  • - Prep Station by OXO Good Grips with Storage Combo: Description - Organizes kitchen space and may include accessories useful for cookie preparation such as measuring spoons and bowls, not directly related to baking but can be supportive.

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

Instruction 1

Butter muffin cups with 1 tablespoon melted butter.
2

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 8

Preheat oven to 375°F with rack in middle.
9

Instruction 9

Whisk together remaining egg and water and brush on tops of rolls. (You will have leftover egg wash.)
10

Instruction 10

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