1 hr 50 mins
1 hr 30 mins
This recipe is easily prepared in any moderate to large food processor, though you can also make the dough in a stand mixer with a dough hook or by hand. The rolls bake up moist and tender, though the recipe calls for minimal added fat. Canned, unseasoned pumpkin puree adds plenty of moisture, along with autumnal flavor and beautiful color. Maple syrup, rather than refined sugars, gives the rolls a delicate, earthy sweetness. For the best flavor, use dark B grade maple syrup. In a pinch, you can substitute an equal amount of dark brown sugar for the syrup. These rolls are best served hot from the oven, but you can also let them cool for reheating in a 350 degree F oven for 5-8 minutes when needed. Or freeze in a zip-close plastic bag for up to two months. Reheat wrapped in foil in a 350 degree F oven. The rolls are delicious on their own but are quite nice served with apple butter or a spoonful of cranberry sauce. In the unlikely event that you have any leftover, they make an excellent base for a mini-ham sandwich spiked with a grainy country-style mustard. Prep time includes rising time as well.
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Units: US | Metric
- 1In food processor, combine 2 cups of the flour, the cornmeal, yeast and salt; pulse to combine. (Alternatively, in a medium bowl, whisk the ingredients together then proceed with the recipe using a stand mixer).
- 2In small saucepan, melt the butter over low heat.
- 3Add the pumpkin puree, 3/4 cup milk and maple syrup.
- 4Stir over low heat just until very warm, about 120 F to 130 F on an instant-read thermometer.
- 5Add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined.
- 6Pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl.
- 7If using a processor, process for 2 minutes to knead.
- 8If using a stand mixer, knead with a dough hook for about 5 minutes.
- 9Turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand for 10 minutes.
- 10Coat two baking sheets with cooking spray.
- 11Uncover the dough and cut it into 16 equal pieces.
- 12In the palm of your hands, roll each piece into a smooth round ball.
- 13Set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap.
- 14Let the rolls rise in a warm place until doubled in size, about 1-1 1/2 hours.
- 15Near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 degrees F.
- 16Brush the tops of the rolls with milk and sprinkle with a dusting of cornmeal.
- 17Bake for 12-15 minutes, or until browned.
- 18Serve warm, or let cool and reheat before serving.
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Nutritional Facts for Maple-Pumpkin Dinner Rolls
Serving Size: 1 (54 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 123.6
- Calories from Fat 20
- Total Fat 2.2 g
- Saturated Fat 1.2 g
- Cholesterol 5.4 mg
- Sodium 263.9 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 1.2 g
- Sugars 3.4 g
- Protein 3.0 g