Pumpkin Rolls
Pumpkin Rolls made with either fresh pumpkin puree or canned pumpkin are delicious swerved with soup, stews, salads and any meal!
Servings: 9 rolls
Calories: 482kcal
Ingredients
- 1/4 cup warm water
- 1/3 cup milk
- 2 tablespoons sugar
- 1 tablespoon instant yeast
- 2 eggs
- 1/4 cup unsalted butter
- 3/4 cup pumpkin puree
- 1 teaspoon salt
- 3 1/2 - 4 cups bread flour or all purpose flour
Topping Ingredients:
- 2 tablespoons melted butter
- 1/4 teaspoon pumpkin pie spice optional
Instructions
- Heat water and milk to lukewarm, approximately 115 F.
- In a shallow bowl, combine milk, water and 1 tablespoon of the sugar. Give it a quick whisk.
- Sprinkle yeast on top and let rest for 5 minutes, until yeast looks foamy.
- In the bowl of an electric mixer, beat the eggs, melted butter and pumpkin with the paddle attachment.
- Add the proofed yeast mixture, remaining sugar, salt and 1 cup of the flour. Using the dough hook, mix until you have a shaggy dough.
- Add 2 more cups of flour and knead on medium speed, adding up to an additional 1 cup of flour, until you have a soft dough that is smooth and elastic, about 10 minutes.
- Using a rubber spatula, scrape down the sides of the bowl, as necessary.
- Knead once or twice by hand.
- Place in a greased bowl and cover with plastic wrap sprayed with nonstick cooking spray and a kitchen towel.
- Leave it to rise in a warm place for about 1 hour, until doubled in size.
- After the first rise, turn dough a few times by lifting the bottom of the dough and pulling it towards the top.
- Grease a muffin tin or spray with non-stick spray. Punch dough to remove air bubbles.
- Divide dough into walnut size pieces of dough (or larger depending how small or large you want your cloverleaf rolls to be) and shape into little dough balls. Place 3 balls in each cavity of the muffin pan.
- Brush the tops with the remaining tablespoon of butter. Cover with a kitchen towel and let rise another 30-45 minutes, until doubled in size.
- Preheat oven to 400 F.
- Bake for about 20 minutes, until golden brown.
- Brush the top of the rolls with melted butter.
- Sprinkle a little pumpkin pie spice on top.
Notes
Make your own homemade Pumpkin Puree!
Nutrition
Calories: 482kcal | Carbohydrates: 81g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 302mg | Potassium: 179mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3482IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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