Pumpkin Dinner Rolls recipe

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Ingredients

¾ cup milk
⅓ cup packed brown sugar
5 tablespoons butter, divided
1 teaspoon salt
½ cup warm water (110 to 115 degrees F/43 to 46 degrees C)
2 (.25 ounce) packages active dry yeast
1 ½ cups pumpkin puree
1 ½ cups all-purpose flour, or more as needed
1 ½ cups whole wheat flour
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

Nutrition Info

234.7 calories
carbohydrate: 39.1 g
cholesterol: 16.7 mg
fat: 6.8 g
fiber: 4.1 g
protein: 6 g
saturatedFat: 4 g
servingSize: -
sodium: 373.9 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk, brown sugar, 1 tablespoon butter, and salt in a small saucepan over medium heat, heat to about 110 degrees F (43 degrees C), 2 to 4 minutes. Remove from heat.

  2. Mix warm water and yeast together in a bowl until yeast is dissolved. Combine yeast mixture and milk mixture in a large bowl. Add pumpkin puree, all-purpose flour, whole wheat flour, cinnamon, ginger, and nutmeg, beat until dough is smooth, adding more all-purpose flour if needed to form a soft dough.

  3. Grease a large bowl.

  4. Turn dough onto a floured surface and knead until smooth and elastic. Place dough into the greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled in size, about 1 hour.

  5. Grease an 9x13-inch baking dish.

  6. Punch dough down and divide into 10 pieces. Shape each dough piece into a ball. Place dough balls into the prepared baking dish, cover and let rise until doubled in size, about 30 minutes.

  7. Preheat oven to 375 degrees F (190 degrees C).

  8. Melt remaining butter in a saucepan over medium-low heat, 2 to 3 minutes. Brush melted butter over dough.

  9. Bake in the preheated oven until golden brown, 20 to 25 minutes. Transfer rolls to a wire rack to cool slightly before serving.

Recipe Yield

10 rolls

Recipe Note

These are awesome.

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