Pumpkin Rolls II

Pumpkin Rolls II
  • PREP TIME
    30 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    16 People
  • VIEWS
    82

Delight in these warm, tender pumpkin rolls, perfect for a comforting breakfast, a festive side dish, or a delightful afternoon treat. This versatile recipe yields enough dough for both rolls and two loaves of bread, bringing the cozy flavors of pumpkin spice to your table.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    9 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    2 g
  • Sodium
    319 mg
  • Sugar
    8 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gently warm the milk in a small saucepan over low heat until it just begins to bubble around the edges (approximately 2-3 minutes). Remove from heat and allow to cool until lukewarm. This is crucial for activating the yeast without killing it.

Image Step 02
02 Step

Recipe View In a large mixing bowl, combine the lukewarm milk, pumpkin puree, sugar, melted and cooled butter, salt, yeast, and 2 cups of bread flour. Stir well with a wooden spoon or spatula until a thick batter forms (approximately 3-5 minutes).

Image Step 03
03 Step

Recipe View Gradually add the remaining bread flour, 1/2 cup at a time, mixing thoroughly after each addition. The dough will become increasingly stiff. Once the dough pulls away from the sides of the bowl, transfer it to a lightly floured surface (approximately 5-7 minutes).

Image Step 04
04 Step

Recipe View Knead the dough by hand for 8-10 minutes, or until it becomes smooth, elastic, and slightly tacky but not sticky. If using a stand mixer fitted with a dough hook, knead on medium speed for the same duration. The kneading process develops the gluten, resulting in a light and airy texture.

Image Step 05
05 Step

Recipe View Lightly grease a large bowl with oil. Place the kneaded dough in the bowl, turning to coat all sides. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place until doubled in volume. This typically takes about 1 hour, but the rising time may vary depending on the temperature of your environment.

Image Step 06
06 Step

Recipe View Once the dough has doubled, gently punch it down to release the air. Divide the dough into four equal portions. Further divide each portion into four smaller pieces, and then divide those into half, yielding 32 pieces. Shape each piece into a smooth, round roll (approximately 15-20 minutes).

Image Step 07
07 Step

Recipe View Place the shaped rolls on lightly greased baking sheets, leaving some space between each roll to allow for expansion. Cover the rolls loosely with a damp cloth and let them rise again in a warm place until doubled in volume. This second rise usually takes about 40 minutes.

Image Step 08
08 Step

Recipe View While the rolls are rising for the second time, preheat your oven to 375 degrees F (190 degrees C).

Image Step 09
09 Step

Recipe View Bake the rolls in the preheated oven for 10-15 minutes, or until they are golden brown on top. Keep a close eye on them to prevent over-browning (approximately 10-15 minutes).

Image Step 10
10 Step

Recipe View Remove the baked rolls from the oven and let them cool slightly on the baking sheets before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

For an extra touch of flavor, brush the warm rolls with melted butter and sprinkle with a mixture of cinnamon and sugar.
To make bread, divide the dough into two equal parts after the first rise. Shape each part into a loaf and place in greased loaf pans. Let rise until doubled, then bake at 375 degrees F (190 degrees C) for 25-30 minutes, or until golden brown.
If you don't have fresh yeast, you can substitute 2 1/4 teaspoons of active dry yeast. Be sure to proof the active dry yeast in warm water with a pinch of sugar before adding it to the other ingredients.
The pumpkin puree adds moisture and a subtle sweetness to the rolls. You can use either canned pumpkin puree or homemade pumpkin puree.

Karl Runte

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 27 Ratings)
Total Reviews: (4)
  • Opal Ohara

    I made these for Thanksgiving, and they were a huge hit. Everyone loved them!

  • Mckenzie Wuckert

    I added a cream cheese frosting to the rolls, and they were divine!

  • Cathryn Pfannerstill

    The recipe was easy to follow, and the rolls turned out beautifully. I'll definitely be making these again.

  • Yvette Mckenzie

    These rolls are amazing! So soft and flavorful, and the pumpkin taste is perfect.

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