Spiced Pumpkin Dinner Rolls

by Nicole Weston, Posted Dec 23rd 2005 @ 8:01PM

Homemade things many not always be the most time-saving option when you're preparing food, but when you mix the ingredients yourself there are so many more opportunities to customize a recipe to your taste. They're also a great way to impress friends and family, who may be used to buying table-staples, like dinner rolls. Spiced Pumpkin Dinner Rolls are a great choice to accompany a holiday meal. The rolls pair perfectly with meats and hearty stews, but are equally nice as a snack with butter. They are easy to make, moist and slightly sweet, with the flavors of pumpkin and spice.

Pumpkin Spiced Dinner Rolls
1 packet active dry yeast (2 ¼ tsp.)
1 cup warm milk (105-110F)
1 cup pumpkin puree
2 tbsp butter, melted
2 tbsp brown sugar
1 ½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
1 tsp vanilla extract
2-3 cups all purpose flour

In a large bowl, combine yeast and warm milk. Let stand for 5 minutes, until slightly foamy. In a stand mixer with the dough hook or by hand, stir in pumpkin puree, butter, sugar, salt, cinnamon, ginger, cardamom and vanilla until smooth. Stir in 2 cups flour (substitute 1 cup whole wheat flour for 1 cup of all purpose, if you wish). Add remaining flour, 1 or 2 tablespoons at a time, mixing until dough pulls away from the sides of the bowl.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to coat dough with the oil, cover with plastic wrap and let stand in a warm place to rise until doubled, 1-1 ½ hours.

Once it is risen, turn the dough out onto a lightly floured surface. Flatten gently into a rectangle. Divide dough into quarters and divide each quarter into four pieces. Shape each piece into a ball and place on a lightly floured baking sheet about 1 inch apart.

Cover with a clean dishtowel and let stand for 30 minutes.

Preheat the oven to 350.

Bake rolls for 20-25 minutes, until browned.
Allow to cool on wire racks.
Makes 16 rolls.

[Photo by Nicole Weston]

Filed Under: Ingredients, Methods
Tags: baking, bakingsheet, bread, dinner, grains, holiday, pumpkin, pumpkin rolls, recipe, rolls, winter, yeast, yeast rolls

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Reader comments (Page 1 of 1)

12-23-2005 @9:47PM Huffy said... If these rolls are like Nic's usual offerings, they will be keepers. Her Pumpkin Oatmeal Bread, an adaptation of one of Beth Hensperger's recipes, was a gem; it came together beautifully and was a delight to eat.

And although I don't really need to cook/bake another thing at the moment, I just might have to do up a batch of these for Christmas Day.

Huffy
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