PUMPKIN DINNER ROLLS

Posted By: Emily
JANUARY 08, 2019

Serves: 12-15 Rolls
Total Time: 3 Hours * Active Time: 40 Minutes
Courtesy of: Maryanne

Ingredients

  • 2 Teaspoons Dry Active Yeast
  • 1 Cup Whole Milk
    • Warmed to 110 Degrees F
  • 1/3 Cup + 1 Tablespoon Sugar
  • 3/4 Cup Canned Pumpkin
  • 3 Tablespoons Butter
    • Melted and Cooled
  • 1 Large Egg
    • Whisked
  • 4 1/3 Cups Flour
  • 2 Teaspoons Sea Salt
  • Melted Butter for Topping
  • Poppy Seeds to Garnish

Directions

ASSEMBLE

  1. In the bowl of a stand mixer, whisk together dry active yeast, warm milk and 1 Tablespoon of sugar. Let stand 5-7 minutes until mixture is foamy and yeast is fragrant.

  2. Add remaining sugar, pumpkin puree, melted butter and egg. Whisk to combine.

  3. In a separate bowl, whisk together flour and salt and set aside.

  4. Attach dough hook to mixer and running on low speed, add half of the flour mixture. Continue mixing on low speed and add remaining half of flour mixture.

  5. Once the dough has come together, increase the speed to medium and knead for about 5-10 minutes until smooth. Dough will be sticky and tacky, do NOT add additional flour.

  6. Transfer the dough to a greased bowl and cover with plastic wrap and then a dish towel. Leave to rest at room temperature for 1 hour, or until it has doubled in volume.

  7. Place dough on a lightly floured work surface and divide into 12-14 equal parts. Roll into balls and place on a parchment lined baking sheet.

  8. Cover with plastic wrap and allow to rest and rise for another hour.

Preheat the oven to 350 degrees.

BAKE

  1. Uncover dough and if desired, brush the tops with melted butter and sprinkle with poppy seeds.

  2. Bake for 25-28 minutes until lightly browned on top.

  3. Allow to cool before serving.

Notes:
When separating and rolling the individual rolls, it is suggested to keep all dough covered to help it maintain its moisture.

I thought I had overcooked them because the tops looked brown, but I think that’s just the shade of the bun. They turned out light and fluffy and tasted nothing like pumpkin.