The Best Pumpkin Dinner Rolls
These Pumpkin Dinner Rolls are the perfect way to bring a little autumn warmth to your dinner table. Soft, fluffy, and just slightly sweet, these rolls are made with pumpkin puree, which gives them a subtle richness and a beautiful golden color.
Ingredients
- 4 cups (500g) all-purpose flour
- 2 ¼ tsp (7g) active dry yeast , or 1 cube (25g) fresh yeast
- 1 tsp (5g) salt
- 1/2 tsp (2g) cinnamon
- 2 tbsp (30g) brown sugar
- 1/2 cup (120g) pumpkin puree
- 3/4 cup (180ml) lukewarm milk
- 2 eggs
- 1/4 cup (60g) butter , softened
For brushing the top
- 1 ½ tbsp (20g) butter , melted
Instructions
- In a large bowl, add the active dry yeast and ¼ cup lukewarm milk. Let it rest for 5 minutes to activate the yeast.
- Add the rest of ingredients, flour, sugar, salt, cinnamon, remaining milk, eggs, pumpkin puree and softened butter.
- Stir to combine.
- Knead until the dough is soft, a bit sticky but quite elastic and pulls away from the sides of the bowl.
- Transfer the dough to an oiled bowl and cover with plastic wrap.
- Let it rise for about 90 minutes in a warm area, until doubled in size.
- Sprinkle flour on the working surface, place the dough and cut in 15 pieces.
- Form into rolls and place on a parchment paper lined (9×13 inch – 23x33cm) pan with distance between them to allow them to rise.
- Cover with a greased plastic wrap and let it rise for another hour at room temperature.
- After the second rise the rolls are touching one another.
- Preheat the oven to 375F (190C). Bake the rolls for 13-15 minutes or until lightly brown.
- Remove the rolls from the oven and brush with melted butter. Serve the rolls warm.
Video
Nutrition
Serving: 1 pumpkin rollCalories: 183kcalCarbohydrates: 28.7gProtein: 4.8gFat: 3gCholesterol: 34mgSodium: 168mgPotassium: 63mgSugar: 2.6gCalcium: 21mgIron: 2mg