Pumpkin Dinner Rolls
Pumpkin Dinner Rolls – Tender, light pumpkin dinner rolls, ready in less than 3 hours. Makes great toast if you do a loaf of bread. I know another pumpkin recipe! This didn’t start out to be one and then when I went to grab a couple of eggs I spotted some leftover pumpkin in the refrigerator from something I made the other day and knew instantly it was going into these rolls. Not only did it add a pretty color it added a nice hint of pumpkin to the dinner rolls. From start to finish these took under 3 hours to make. These dinner rolls would be great for sandwiches or even hamburgers. I decided not to be too fancy about cutting the rolls, I rolled the dough out on a floured surface and cut my dough into squares with a pizza cutter. I did straighten up the edges before cutting and used that and the leftover dough to make a loaf of bread for toast in the morning. So you can make 12 large dinner rolls and a loaf of bread with this recipe. It was wonderful toasted! Pumpkin Dinner Rolls Author: Mary Ellen Prep time: 2 hours 30 mins Cook time: 15 mins Total time: 2 hours 45 mins Serves: 20 dinner rolls or 12 and a loaf of bread 4 1/2 teaspoons instant yeast 1 1/4 cups water 1/2 cup milk 1/2 cup sugar 1/3 cup butter 3/4 cup pumpkin 1 1/2 teaspoons salt 2 eggs 5 cups all-purpose flour 4 1/2 teaspoons instant yeast 1 1/4 cups water 1/2 cup milk 1/2 cup sugar 1/3 cup butter 3/4 cup pumpkin 1 1/2 teaspoons salt 2 eggs 5 cups all-purpose flour Add 1/4 cup warm water to a tablespoon of the sugar and the yeast. Set aside for 5 minutes until it starts to bubble. Add the remaining water, milk, sugar, pumpkin, butter and eggs to a mixing bowl. Mix until well combined. Add the yeast. Mix well. Stir in the flour and salt. Using a dough hook continue to mix until the mixture begins to pull away from the sides of the work bow. You may need to add a little additional flour. Knead with the dough hook for about 5 - 7 minutes until the dough is satiny and elastic. Cover the bowl, set in a warm place and allow the dough to rise. If you have time punch down when the dough has doubled and let rise a second time. If not place the dough on a floured surface and spread out the dough into 16 x 20 area. Trim the sides to square up the dough. Cut the dough into squares. I did a dozen rolls and used the remaining dough to make a loaf of bread. Allow the rolls to rise, covered. Bake at 350 degrees. Bake time for the rolls is 15 minutes and about 40 minutes on the bread. Add 1/4 cup warm water to a tablespoon of the sugar and the yeast. Set aside for 5 minutes until it starts to bubble. Add the remaining water, milk, sugar, pumpkin, butter and eggs to a mixing bowl. Mix until well combined. Add the yeast. Mix well. Stir in the flour and salt. Using a dough hook continue to mix until the mixture begins to pull away from the sides of the work bow. You may need to add a little additional flour. Knead with the dough hook for about 5 - 7 minutes until the dough is satiny and elastic. Cover the bowl, set in a warm place and allow the dough to rise. If you have time punch down when the dough has doubled and let rise a second time. If not place the dough on a floured surface and spread out the dough into 16 x 20 area. Trim the sides to square up the dough. Cut the dough into squares. I did a dozen rolls and used the remaining dough to make a loaf of bread. Allow the rolls to rise, covered. Bake at 350 degrees. Bake time for the rolls is 15 minutes and about 40 minutes on the bread. Maybe you’d like to try? Pretzel Rolls Cibatta Rolls