PUMPKIN DINNER ROLLS
For a delicious roll at your Thanksgiving dinner table, try this roll. It is a very easy yeast roll recipe and are on the table in no time.-Connie Thomas, Jensen, Utah
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks.
Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 161mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 4g protein.
PUMPKIN DINNER ROLLS
First saw this recipe posted in the Bread Forum and just had to try it. But since it's not posted here, decided it needed to be so everyone can have it. Add some pumpkin to your dinner rolls to celebrate the season. These rolls even look like mini pumpkins. They are easy to make from scratch and will look so gorgeous on your dinner table The dough recipe is from Delicious Dishes. They were soft and tender with a hint of sweetness. But you can use any of your favorite dinner roll recipe to shape these cute minis. They didn't take as much time as I thought it would.
Provided by Bonnie G 2
Categories Breads
Time 50m
Yield 15-20 rolls, 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
- In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
- Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
- If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
- Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hours.
- Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.
- Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
- Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
- Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
- Preheat oven 350ºF for 20 minutes.
- If the center indentation is not obvious on the rolls, poke them again with your finger.
- Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
- Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
- Insert pecan slices on top to mimic pumpkin stem.
Nutrition Facts : Calories 269.6, Fat 8, SaturatedFat 3.5, Cholesterol 25.8, Sodium 247.8, Carbohydrate 43.8, Fiber 2.1, Sugar 10.6, Protein 6
PUMPKIN DINNER ROLLS
These are very light rolls pleasantly flavored with pumpkin, that could be served with a main dish. Home cooked pumpkin could be used instead of the canned pumpkin. BTW, one 15 oz can of pumpkin contains about 2 cups. This recipe yields about 3 pounds of dough. Prep time includes rising times. Each roll is 1 1/2 oz
Provided by mianbao
Categories Yeast Breads
Time 3h25m
Yield 32 rolls
Number Of Ingredients 9
Steps:
- Put warm water into a large bowl and sprinkle the yeast over the surface; stir to moisten yeast and wait a few minutes for it to start dissolving.
- Stir in pumpkin, butter, sugar, egg, salt and 3 cups of the flour.
- Beat until smooth.
- Mix in enough remaining flour to make a dough that can be handled, but still soft.
- Knead on a lightly floured surface until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, about 1 hour.
- Punch down dough and divide it in half.
- Round off each half to make 16 balls, place the dough balls into a greased 9-inch square pan.
- Do the same with the remaining dough.
- Let rise until double, about 45 minutes.
- Heat oven to 350º F.
- Bake until golden and cooked through, 20 to 25 minutes.
- (In my oven there were areas that browned too quickly; I covered them with foil and continued baking until done.).
Nutrition Facts : Calories 109.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.4, Sodium 112.5, Carbohydrate 17.5, Fiber 0.6, Sugar 2.1, Protein 2.4
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