Food for a Perfect Autumn Day

What a great Autumn Day it was in Kansas State land today. This is ideal football weather - temps in the 70's, no wind, clear skies, and a mid-day game schedule. And a K-State Win  over Texas! 

An added delight were the white gulls that flew in by the hundreds (thousands?) from Lake Tuttle north of Manhattan. They streamed in, circled and swooped over the stadium as the band played the National Anthem and the KSU alma mater. They seemed to be dancing to the Pride of Wildcat Land's music. At the end of "long, long may thy colors fly", the birds flew away. 

Our day in Manhattan started with brunch at the Human Ecology White Tent. In a place called "Cat Town" near the Bill Snyder Family Stadium, Wildcat fans gather to share fun and friendship before heading in to watch the game. Often we eat at the College of Agriculture's Animal Science (my husband's alma mater) tent - good hamburgers and brats. But on 3 special Saturdays a season the College of Human Ecology (my college major) hosts a White Tent. The menu is prepared by the students in Hotel and Hospitality Management and demonstrates their skills for later careers. 

yes, that is a whole roasted pig!

                        

Today's menu: Pulled pork breakfast slider on petit jalapeño cheese buns

Harvest Sweet potato rolls with maple icing

Orange, raisin, and almond peach scones or fresh cranberry scones with orange glaze

Potato stratta

Baked pineapple

Fresh Fruit

Here's a recipe for Sweet Potato (or Pumpkin) Rolls 

From the National Festival of Breads and Kansas Wheat Commission

Ingredients

1 cup cooked and mashed sweet potatoes or pumpkin 

3 tablespoons margarine or butter 

1 package RED STAR® Active Dry Yeast 

1 ¼ cups lukewarm water (110-115°F)

1 egg 

1 teaspoon salt 

3 tablespoons granulated sugar 

5 ¼ - 5 ½ cups bread flour 

Instructions

1. In large mixing bowl, blend lukewarm (110°F) sweet potatoes or pumpkin together with margarine. 

2. Dissolve yeast in water; stir into potatoes or pumpkin. Add egg, salt, and sugar; blend. Gradually add 4 cups flour. Stir in enough remaining flour to make a soft, slightly sticky dough. 

3. Knead until smooth and elastic, 10 to 12 minutes, being careful not to add extra flour. (The dough will be sticky.) Place dough in a greased bowl; turn to grease top.* Cover; let rise in warm place until double. 

4. Punch down dough; cover and let rest 10 minutes. Shape into desired shapes. Cover; let rise in warm place until double. 

5. Bake in preheated 400°F oven 15 to 16 minutes, or until golden. 

*note: Dough may be covered and refrigerated at this time for later baking. Punch down whenever double in size. Use within 2 days. To use, keep covered and let dough reach room temperature. Proceed with directions as stated.