Pumpkin Dinner Rolls
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Pumpkin Dinner Rolls
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Pumpkin Dough
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/4 cup warm water (120-130 degrees F)
- 3/4 cup warm milk (120-130 degrees F)
- 1 cup canned pumpkin puree
- 1/3 cup butter, melted
- 1/4 cup brown sugar, packed
- 1 1/4 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- Pinch cayenne pepper
- 4 1/2 -5 cups flour, plus more for dusting
Savory Butter Option
- 3 tablespoons butter, melted divided
- sesame seeds
Whipped Brown Sugar Butter Option
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
Pumpkin Roll Stems
- 15 pecan slices
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Instructions
- In the bowl of your standard mixer, dissolve yeast in warm water and let sit 5-10 minutes or until slightly foamy. (If it doesn't foam, start again)
- Add all remaining Dough ingredients except flour and whisk gently to combine. Add 3 cups flour and stir until combined.
- Fix mixer with dough hook and generously spray hook with nonstick cooking spray.
- With the mixer running on low, gradually mix in 1 1/2 cups more flour. Once dough has pulled away from the bowl, knead on medium-low speed for approximately 5 minutes (or by hand for 10) until dough is smooth and elastic. If dough seems too sticky (it should still be somewhat sticky for light rolls), gradually add up to 1 cup additional flour, one tablespoon of flour at a time.* (I used a total of 5 cups flour)
- Remove dough and spray mixing bowl with nonstick cooking spray. Knead dough a few times on a lightly floured surface, then knead dough into a ball and place back into your greased mixing bowl. Cover tightly with greased plastic wrap and let rise at room temperature until doubled in size, about 2 - 2 1/2 hours.
- Remove dough and punch down. Divide dough into 15 equal pieces, then roll each into a ball and place equally spaced on a greased baking sheet (or use a nonstick slip mat). NOTE: If you do not want your rolls to touch, then use two baking sheets instead.
- Flatten each ball with the palm of your hand. Using scissors or a knife (I find scissors much faster), make 8 equally spaced cuts about ½ inch deep around the outside of each ball, leaving the center uncut.
- Cover rolls with a towel or greased plastic wrap and allow to rise until almost double in size.
- Using the handle of a wooden spoon, poke a deep hole into the top center of each roll (this will be the hole for your stem).
- Brush rolls with either 1 ½ tablespoon melted butter OR 1 ½ tablespoons melted Brown Sugar Butter (recipe follows). If using butter only, then also, sprinkle with sesame seeds.
- Bake rolls at 350 degrees F for approximately 20 minutes or until golden brown and sound slightly hollow when tapped.
- Remove from oven and brush with 1 ½ tablespoons additional melted butter or melted Brown Sugar Butter.
- Insert pecan pieces into pumpkin rolls for stems.
- Serve with butter or remaining Brown Sugar Butter. Also delicious with honey.
- BROWN SUGAR BUTTER: Beat butter, brown sugar, and cinnamon together with an electric mixer until creamy and smooth. Remove 3 tablespoons to a small bowl to melt.
Notes
- Total time does not include rising time as this will vary between individuals.
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