Pumpkin Dinner Rolls are a great seasonal twist to the usual dinner rolls. Serve with your Thanksgiving feast or at a holiday buffet party. If pressed for time on the big day, prepare up to a week in advance and store in the freezer for easy re-heating the day of your event.
Ingredients
1 (1/4oz.) pkg. active dry yeast
1/3 cup sugar, divided
3/4 cup milk, lukewarm
7 cups all-purpose flour
1 tsp fresh nutmeg, grated
1 tsp salt
1 1/2 sticks unsalted butter, cold and cut into small pieces
1 lg. egg, slightly beaten
2 cups pumpkin puree
1 lg. egg yolk only
1 Tbsp water
Instructions
Pour the yeast and 1 tsp of sugar into the lukewarm milk.
Cover and allow to rest 5 minutes or until the mixture becomes foamy.
In a large mixing bowl, combine flour, remaining sugar, salt and nutmeg.
Add in the butter pieces and beat on low-speed until the mixture is coarse.
Add an egg and the pumpkin into the mixture. Stir well.
Add the yeast mixture and work with your hands to form a soft dough.
Place the dough on a lightly floured flat surface and knead for 8 minutes.
Dough will have an elastic but smooth texture when done.
Butter the inside of a large bowl and place the dough in it. Roll the dough to completely coat with butter.
Cover and let the dough rise to about twice its size (roughly 1 hour).
Cut the dough into 12 pieces.
Butter a spring form pan and place the dough pieces in the pan.
Cover and let rise in a warm spot for about 45 minutes.
Heat the oven to 350F degrees.
Whisk egg yolk and water together.
Brush the rolls with the egg wash.
Bake for 35 minutes until a light golden brown.
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Pumpkin Dinner Rolls
Ingredients
- 1 1/4oz. pkg. active dry yeast
- 1/3 cup sugar divided
- 3/4 cup milk lukewarm
- 7 cups all-purpose flour
- 1 tsp fresh nutmeg grated
- 1 tsp salt
- 1 1/2 sticks unsalted butter cold and cut into small pieces
- 1 lg. egg slightly beaten
- 2 cups pumpkin puree
- 1 lg. egg yolk only
- 1 Tbsp water
Instructions
- Pour the yeast and 1 tsp of sugar into the lukewarm milk.
- Cover and allow to rest 5 minutes or until the mixture becomes foamy.
- In a large mixing bowl, combine flour, remaining sugar, salt and nutmeg.
- Add in the butter pieces and beat on low-speed until the mixture is coarse.
- Add an egg and the pumpkin into the mixture. Stir well.
- Add the yeast mixture and work with your hands to form a soft dough.
- Place the dough on a lightly floured flat surface and knead for 8 minutes.
- Dough will have an elastic but smooth texture when done.
- Butter the inside of a large bowl and place the dough in it. Roll the dough to completely coat with butter.
- Cover and let the dough rise to about twice its size (roughly 1 hour).
- Cut the dough into 12 pieces.
- Butter a spring form pan and place the dough pieces in the pan.
- Cover and let rise in a warm spot for about 45 minutes.
- Heat the oven to 350F degrees.
- Whisk egg yolk and water together.
- Brush the rolls with the egg wash.
- Bake for 35 minutes until a light golden brown.
