TABLE OF CONTENTS
Pumpkin Dinner Roll Recipe
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Ingredients
- 4 cups all-purpose flour
- 1½ tsp instant yeast
- 2 Tbsp sugar
- 1½ tsp salt
- 1 cup pumpkin puree canned or homemade
- ¾ cup milk
- 3 Tbsp butter
- 1 egg for dough
- 1 egg for egg wash
Instructions
- In a large bowl, whisk together 4 cups flour, 1½ tsp instant yeast, 2 Tbsp sugar, and 1½ tsp salt until well combined.
- Warm ¾ cup milk and 3 Tbsp butter in the microwave for 45-60 seconds until butter melts and mixture is lukewarm (not hot). Stir in 1 cup pumpkin puree and 1 egg until smooth.
- Pour the pumpkin mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms, about 1 minute.
- Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. The dough will feel slightly sticky but should pull away from your hands cleanly.
- Place dough in a lightly oiled bowl, turning once to coat all sides. Cover with a damp towel and let rise in a warm place for 1½ to 2 hours until doubled in size.
- Punch down the risen dough and divide into 9 equal pieces (about 3 oz each). Shape each piece into a ball by pulling the edges toward the center, pinching to seal, then rolling gently between your palms until smooth.
- Arrange balls in a greased 9×9 inch baking dish, leaving slight space between each. Cover and let rise for 45-60 minutes until puffy and touching each other.
- Preheat oven to 375°F. Beat together 1 egg and 1 Tbsp water, then brush over the tops of the rolls for a glossy finish.
- Bake for 18-22 minutes until tops are deep golden brown and internal temperature reaches 190°F. Cool in pan for 5 minutes before serving.
Nutrition
Calories: 288kcalCarbohydrates: 49gProtein: 9gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 49mgSodium: 443mgPotassium: 180mgFiber: 3gSugar: 5gVitamin A: 4439IUVitamin C: 1mgCalcium: 48mgIron: 3mg
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