Pumpkin Dinner Rolls
why make this recipe
Pumpkin Dinner Rolls are a delightful and simple way to add a touch of autumn to your meals. These rolls are soft, fluffy, and have a subtle hint of pumpkin flavor that enhances any dinner. They are perfect for family gatherings, holiday meals, or just as a comforting side dish. The use of canned pumpkin not only brings warmth to the flavor but also adds moisture, making these rolls irresistibly tender. Enjoy them warm with butter, or as a side for soups and salads.
how to make Pumpkin Dinner Rolls
Ingredients
- 1/2 cup Warm Whole Milk (105F)
- 1/4 cup Honey, Divided
- 2 1/4 tsp. Active Dry Yeast
- 1/4 cup Salted Butter, Melted
- 1 can (15 Oz. Size) Canned Pumpkin (Not Pumpkin Pie Filling Or Mix)
- 1 Large Egg
- 1 1/2 tsp. Salt
- 5 cups All-purpose Flour, Or More As Needed
Directions
- Place warm milk and 1 teaspoon of the honey in a small bowl. Sprinkle yeast on top. Allow to activate for 5 minutes.
- Place the milk mixture and remaining ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until a shaggy dough forms. Switch to the dough hook. Knead on medium-low speed for 15 minutes. Add more flour if the dough is too wet, but it should be quite sticky.
- Scrape the dough into a greased bowl. Cover and allow to rise until doubled, about 1 1/2 to 2 hours.
- Scoop the dough onto a floured surface and divide it into 15 to 24 pieces. Shape them into balls and place in a greased pan.
- Cover and let rise until the rolls fill the pan, about 1 1/2 to 2 hours.
- Preheat the oven to 375 F half an hour before baking. Bake for 25-30 minutes or until golden and the center reaches 200 F with an instant-read thermometer.
- Allow to cool for 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature.
how to serve Pumpkin Dinner Rolls
Pumpkin Dinner Rolls are best served warm with a smear of butter. They pair wonderfully with soups, stews, and salads. You can also use them as a base for sliders or sandwiches. Enjoy them alongside your favorite autumn dishes or even with a cozy cup of tea.
how to store Pumpkin Dinner Rolls
To store leftover Pumpkin Dinner Rolls, allow them to cool completely. Place them in an airtight container or zip-top bag. They can be stored at room temperature for up to two days. For longer storage, you can freeze them. Wrap the rolls tightly in plastic wrap and then place them in a freezer bag. When ready to eat, thaw at room temperature or warm them in the oven.
tips to make Pumpkin Dinner Rolls
- Temperature Matters: Make sure the milk is warm but not too hot. If it is too hot, it can kill the yeast.
- Kneading: Kneading the dough well is key for the perfect texture. If you don’t have a mixer, you can knead by hand for about 10-15 minutes.
- Adjust Flour: The amount of flour needed can vary. Use just enough to keep the dough manageable and sticky.
- Check Doneness: Use an instant-read thermometer to check the internal temperature; it should be around 200 F.
- Experiment with Spices: Feel free to add cinnamon or nutmeg for extra flavor.
variation
You can add herbs like rosemary or thyme for a savory twist. For a sweeter version, incorporate cinnamon and sugar into the dough. These variations can give a delightful twist to the traditional recipe.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to cook and mash it thoroughly before adding it to the dough.How can I tell if my yeast is active?
If the yeast mixture becomes frothy after about 5 minutes, it is active and ready to use. If not, the yeast may be too old, and you should try again with fresh yeast.Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. After the first rise, you can refrigerate it overnight. Just allow it to come to room temperature and rise again before shaping and baking.
Pumpkin Dinner Rolls
Ingredients
Method
- Place warm milk and 1 teaspoon of the honey in a small bowl. Sprinkle yeast on top. Allow to activate for 5 minutes.
- Place the milk mixture and remaining ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until a shaggy dough forms.
- Switch to the dough hook and knead on medium-low speed for 15 minutes. Add more flour if the dough is too wet, but it should be quite sticky.
- Scrape the dough into a greased bowl. Cover and allow to rise until doubled, about 1 1/2 to 2 hours.
- Scoop the dough onto a floured surface and divide it into 15 to 24 pieces. Shape them into balls and place in a greased pan.
- Cover and let rise until the rolls fill the pan, about 1 1/2 to 2 hours.
- Preheat the oven to 375°F half an hour before baking.
- Bake for 25-30 minutes or until golden and the center reaches 200°F with an instant-read thermometer.
- Allow to cool for 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature.