Pumpkin Rolls
The addition of pumpkin creates a super moist, soft roll without adding a strong pumpkin flavor.
Pumpkin Rolls
Makes: 24 rolls
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Ingredients
- 4 ½ tsp active dry yeast (or 2 pkgs)
- 1 cup milk (warmed)
- ⅓ cup butter (softened)
- ½ cup white sugar
- 1 cup pumpkin (canned or cooked)
- 2 large eggs
- 1 ½ tsp salt
- 5 ½ cups all-purpose flour (may need up to 1/2 cup more)
Egg Brush:
- 1 large egg
- 1 Tbsp water
- poppy seeds or sesame seeds (for garnish)
Instructions:
- In a mixing bowl, dissolve the yeast in warm milk. Allow to sit until foamy.
- When foamy, add the butter, sugar, pumpkin, 2 eggs, salt, and 3 cups of flour. Beat until smooth.
- Stir in enough flour to make a soft dough.
- Knead on a floured surface until smooth, about 6-8 minutes.
- Place in a greased bowl, cover, and let rise until doubled – about 1 hour.
- Once the dough has risen, punch it down, divide in half, and shape each half into 12 balls.
- roll each ball into an 8-inch rope. Tie each rope into a knot and tuck the ends under.
- Place 2 inches apart on greased baking sheets, cover, and let rise about 30 minutes.
- In a small bowl, mix the remaining egg and 1 Tbsp of water. Brush over the tops of the risen rolls and sprinkle with sesame or poppy seeds if you like.
- Preheat the oven to 350°.
- Bake the rolls for 17 minutes or until golden.
- When baked, remove from the oven and place on wire racks to cool
Notes:
Make Ahead: These are best served the day they’re made, but you could make the dough up through forming into rolls, then freeze on a baking sheet. Once frozen, transfer to an air-tight bag and keep in the freezer until the day you want to serve them. Several hours before serving time, remove from the freezer and place on greased baking sheets in a warm spot to thaw and rise. Continue the recipe where you left off.
*These are super good served with pumpkin butter.
These are delicious. They don’t have much of a pumpkin flavor, but the pumpkin makes them exceptionally soft and moist.