Prep 3 hrs
Cook 25 mins
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
- 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.).
Used my ABM.. Easy and soft, fluffy rolls. Great colour and looks $$. Thanks
Very easy and delicious! Between my stand mixer and warming drawer to proof the dough, these were hardly any work. Love the pumpkin flavor and a bit of extra nutrition from it. Moist, crusty, fluffy, just a terrific dinner roll. The pumpkin flavor is so mild these go great with just about any dish. The only changes I'll make next time are a pinch more salt and an egg wash as the tops were quite pale in color.
Edited to add fresh pumpkin puree as an alternative for canned pumpkin. You can also get a stronger flavor by substituting butternut squash puree. Watch out - this recipe makes a lot of rolls; you may want to halve it.