Thanksgiving Countdown: Pumpkin Dinner Rolls

I saw these pumpkin rolls over at Aprils, and had to give them a try. This time of year I always seem to have leftover pumpkin in the fridge, and this is a great way to use it up. But dont wait for leftover pumpkin, go open a can and give this recipe a try. And don't worry, we'll use up that leftover pumpkin in tomorrows post.


Sorry for the ugly pictures but they came out... funny looking. But dont judge these babys by appearance only. When they first came out of the oven, I said, "they look like gut bombs." I figured my post would be on how not to make pumpkin rolls. But I served them and everyone loved them. Either they were really good or my familys taste buds have fallen off their tongue. They were heavy and chewy and perfect with our soup. April made Clover Rolls out of her dough but I made them my way. 12 perfectly ugly dinner rolls. With a pinch (teaspoon) of pumpkin pie spice.
Would I make them again? You bet I would. I'm thinking for Thanksgiving. You know, to go with my prime rib.



Pumpkin Rolls
Adapted from: Family Fun Magazine

3 3/4 cup all purpose flour, plus more for sprinkling
1 package or 2 1/4 tsp instant or bread machine yeast
1 tsp salt
1/4 cup milk
1/4 cup honey
1/2 cup canned or frozen and thawed pureed pumpkin
1 large egg
1/2 cup warm water
1/4 cup (1 stick) butter

In a large bowl, mix together the flour, yeast, and salt, and set it aside.

Pour the milk into a microwave-safe bowl or 4-cup glass measuring cup and microwave on high for 30 seconds. Whisk in the honey, pumpkin, egg and water. (The liquid mixture should be less then 110 degrees, anything hotter will kill the yeast.)

With a fork, blend the pumpkin mixture into the flour mixture until you have a soft dough. cover with plastic wrap and refrigerate for at least 1 hour.

Two hours before baking, turn the dough out onto a floured surface. Knead lightly. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions.
Drizzle or brush each roll with 1/2 tsp of butter. Let the rolls rise in a warm spot until they are doubled in size, about 1 to 1 1/2 hours.

Heat the oven to 350 degrees. Bake the rolls until golden, about 15-17 minutes.


Enjoy!






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