Breads & Bakingclosetcooking
Pumpkin Dinner Rolls
My supply of pumpkins and squash has been steadily declining but I still had some left. I do not normally make yeast based breads all that often but when I came across the idea of
👥 18 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 2h🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
📝 Preparation Steps
1
Mix the yeast, sugar and milk in a bowl and set aside.
sugar1 teaspooncup sugar1/3
2
Mix in the flour, nutmeg, salt and sugar in a large bowl.
nutmeg1 teaspoonsalt1 teaspoonsugar1 teaspooncup sugar1/3
3
Slowly mix in the oil.
4
Mix the yeast mixture, egg, pumpkin puree into the flour mixture until it forms a dough.
egg (beaten lightly)1egg yolk1pumpkin puree2 cups
5
Knead the dough on a floured surface until smooth and elastic-y adding more flour as required.
6
Place the dough in an oiled bowl, cover and let rise to double its original volume, about ⏱️ 1 hour.
7
Place the dough on a floured surface and form it into a disc.
8
Cut the disc into 16 pieces and form them into balls.
9
Place the balls in an oiled spring form pan.
10
Cover the pan and rise to double its original volume, about ⏱️ 1 hour.
11
Mix the egg and water and brush onto the top of the dough.
egg (beaten lightly)1egg yolk1water1 tablespoon
12
Bake in a preheated 350F/180C oven until golden brown, about ⏱️ 30-40 minutes.
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