I have baked bread earlier with pumpkin puree and those were a huge hit at my home for snacking. This time I wanted to bake some dinner rolls with the fruit of the season pumpkin that would be perfect with a bowl of soup at our dinner table. I searched for some recipes and ended up baking these golden pumpkin dinner rolls from King Arthur Flour.
I tweaked the recipe a bit. The original recipe was for 2 dozen rolls. I halved the recipe and got a dozen dinner rolls, perfect for my small family. I made sandwiches with the leftover ones. Tasted great. I have also added whole wheat flour to the recipe along with all purpose flour. The addition of the whole wheat enhanced the flavor and gave a rich deep taste to the rolls. The pumpkin spice added a great aroma to the rolls.
These are slightly sweet with a beautiful golden color and a hint of pumpkin. Perfect for your Thanksgiving dinner. Cut the roll in half while still warm and slather butter and savor the fruit of labor.
Enjoy with a warm bowl of soup on a chilly winter night.
While kneading the dough, it may feel very sticky but continue to knead for a while and it will turn into a smooth dough. You may need some extra flour but add the flour gradually as and when required. I ended up using ¼ cup flour. You may store the cooled rolls in an airtight container for couple of days or freeze them to use later. You may substitute the pumpkin spice by combining 1 1/2 teaspoon of ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and a scant 1/2 teaspoon of ground ginger. Mix well and store in a spice jar. Use as and when required.
I am sending these freshly baked rolls to Yeastspotting.
Pumpkin Dinner Rolls
By November 23, 2014Published:
- Yield: 12 rolls (12 Servings)
- Prep: 15 mins
- Cook: 25 mins
- Ready In: 2 hrs 20 mins
These are slightly sweet with a beautiful golden color and a hint of pumpkin. Perfect for your Thanksgiving dinner.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teapsoon pumpkin spice see tips
- 1 teaspoon salt
- 21/2 teaspoon instant yeast
- 1/4 cup brown sugar
- 1/4 cup milk lukewarm
- 2 tablespoons butter softened
- 1 large egg beaten
- 1/2 cup pumpkin puree
- In a large bowl combine all the dry ingredients . In another bowl combine all the liquid ingredients. Add the liquid mixture to the dry ingredients and with the help of a wooden spoon mix well until it forms a lump of dough.
- Lightly flour the surface of the wooden board and transfer the dough. Start kneading the dough until it forms a smooth dough. The dough might feel very sticky at first but continue to knead till it is smooth. You might need additional flour to knead .
- When the dough is soft and smooth and is slightly springy, transfer to a greased bowl and cover to let it rise in a warm place about double in size. Meanwhile lightly grease a 9' round cake pan and set aside.
- Once the dough has doubled, gently deflate the dough and divide into 12 equal portions. Round each portion into a smooth ball. Place each ball on the prepared pan spacing in between.
- Cover and let it rise for the second time until the rolls are crowded against one another and puffy. Towards end of the rising Pre-heat the oven to 350F.
- Uncover the rolls and brush with egg wash. Bake the rolls for 20-25 minutes or until the rolls are golden brown in color and the edges slightly spring back when pressed.
- Remove the rolls from oven and brush with some melted butter. Cool slightly on a wire rack.
- Enjoy the rolls warm.