These delicious pumpkin dinner rolls are meltingly tender, with a slight flavor of pumpkin and a hint of sweetness. They will be sure to disappear in a blink of an eye.
These rolls were easier to put together than I thought they would be, and the fact that they made about 40 rolls are perfect for those large holiday gatherings. Even if you don’t use them all, they freeze quite nicely.
Don’t like pumpkin? Use pureed butternut squash or a pureed yam, your results will still be stunning.
First, scald your milk in the microwave for about 3 minutes. I find that using whole milk will result in a richer, more moist and tender roll.
After you scald your milk, mix your butter and sugars together.
Now add in your pumpkin. Stir until all is incorporated and your butter has melted. Place this mixture in your large mixing bowl.
Now we need to proof the yeast. Place the yeast in a small bowl with about 1 teaspoon of sugar. Add the 1/4 cup of hot water (not too hot, you don’t want to kill the precious little yeast), but then again if it isn’t hot enough, it won’t wake them up. When my tap water is uncomfortable to the touch, I know it is just right.
Here’s the yeast after about two or three minutes. See how it gets nice and foamy. That’s when you know you are going to have success!
Add the yeast into the mixing bowl with the pumpkin mixture.
Add in one egg. See him? Give the mixer a good whirl.
Now start adding in your all-purpose flour, one cup at a time. About five cups will do the trick.
Once the flour has been incorporated the dough might still be slightly wet. Place the dough onto a lightly floured surface and incorporate just a little more flour so the dough is no longer sticky.
Ahhhh, this will form a nice, soft ball of dough.
Place in a lightly greased glass bowl and cover with a dish towel. Set the bowl of dough in a warm, draft free area. It will take about 1 hour or so to completely rise. It will almost double in size.
After the dough has risen, punch it down. On a lightly floured surface divide the dough and roll the dough out into two long ropes.
Equally cut each rope of dough into 20 rolls, yielding 40 total rolls.
Line a cookie sheet with parchment paper. Don’t have parchment paper? That’s okay, just lightly grease your baking sheet. Roll each cut piece of dough into balls and place on the baking sheet.
We need to let these puppies rise one more time, about 45 minutes. Be sure to find a warm area for them.
Now pre-heat your oven to 350 degrees and bake these delicious little bundle of joys for 8-10 minutes, or until golden brown.
When they come out of the oven lightly brush a little bit of butter over the top of them.
Just look at this, would ya! These are so light, tender and moist that I think you won’t be able to eat just one!
I am sure that these will be the center of attention at your Thanksgiving feast this year.
May your day be blessed with family, friends and, of course, good food.
Pumpkin Dinner Rolls
Makes about 40 rolls
2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar
1/4 cup (about 110 degrees…uncomfortable to the touch) water
3/4 cup whole milk, scalded and cooled
1 cup pumpkin puree, canned (you can also roast and puree butternut squash or yams for delicious results, too)
1/3 cup light brown sugar
1/3 cup white sugar
6 tablespoons butter
1/4 teaspoon salt
5 cups all-purpose flour
In the microwave in a small glass bowl, scald your milk for about 3 minutes. Remove from microwave. Add in the 6 tablespoons of butter, stir until melted. Then add in both sugars and pumpkin puree. Place this mixture in the bowl of your electric mixer.
In another small bowl add the yeast and 1 teaspoon of sugar, to that add the 1/4 cup of hot water. Gently stir and allow the mixture to puff up (or proof). Once the yeast mixture looks foamy and puffy (about 3 minutes) add to the pumpkin mixture in the mixing bowl, add the egg. Now gradually add in the flour, one cup at a time. The dough should be soft, but pull away from the sides of the bowl. If it is too sticky, add a bit more flour.
Remove the dough from the mixing bowl and place on a lightly floured surface. Knead the flour for about 1 more minute and form into a round ball. Place the dough ball in a lightly greased glass bowl, covered, and put in a warm place until the dough has doubled, about 1 hour.
Once the dough has doubled, place the dough onto a lightly floured surface, punch the dough down. Divide the dough and roll each half into a long rope. Cut each rope into 20 equal pieces. Roll each piece into a small ball. Place the rolls to a parchment-lined baking sheet, spaced about 2 inches apart. Cover lightly with plastic wrap and set aside, in a warm environment, until they have doubled again and look light and puffy.
Pre-heat your oven to 350 degrees f. Bake one pan at a time. Bake each pan for about 8 to 10 minutes, or until golden brown. Remove the rolls from the oven and brush each roll with a little bit of butter. Serve hot or at room temperature.