Monday, November 21, 2011

Pumpkin Dinner Rolls

Looking for the perfect rolls to make this Thanksgiving? Look no further! I made these this weekend (hoping to freeze them for Thanksgiving dinner) and they were so incredibly soft and delicious they got gobbled up by my family. So I will be making these again this week. Yes, they were that good. The pumpkin gives the rolls a beautiful color, and the taste is very subtle. My kids are not huge fans of pumpkin, but they really loved these rolls. Pumpkin non-lovers can enjoy these dinner rolls just as much as the die hard pumpkin lovers. You can make these rolls ahead of time and freeze them. On the day you are serving them, defrost on the counter, and then reheat wrapped in foil for 15 minutes @ 325 degrees.
Pumpkin Dinner Rolls
recipe from Tammy's Recipes
makes 2 dozen rolls (can double recipe if you need more!)

Ingredients:
1/2 cup sugar
1/4 cup warm water
1 cup warm milk
2 Tablespoons butter, softened or melted (I warm it with the milk above)
1 cup pure pumpkin puree (canned)
1 teaspoon salt
1/4 cup whole wheat flour (or wheat germ)
5 cups (or more) bread flour (or all purpose flour)
3 1/2 teaspoons instant or active dry yeast (about 1 1/2 packets)

Directions:In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat flour, 3 cups of the flour, and yeast. At this point, I used my Kitchen Aid mixer dough hook to finish the mixing and kneading. Continue adding remaining 2 cups of flour and kneading until dough is elastic and not sticky. If the dough is still sticky, you may need to add more flour. Add small amounts at a time, being careful not to add too much.Place dough in greased bowl; grease top of dough (I used non-stick spray), cover with a towel, and set in a warm place until doubled (about 90 minutes). Punch dough down and divide in half. Sorry, no picture of that step. Divide each half in half again, giving you 4 pieces. Divide each quarter in half again, giving you 8 pieces. Divide each of those pieces into thirds, giving you 24 pieces. Shape into balls by rolling in the palm of your hand, and pinching the seams together on the bottom.Place on greased baking sheets, and grease tops with non-stick cooking spray. I used a 11x15-inch baking sheet. Cover loosely with plastic wrap, and let rise until almost doubled, about 40 minutes. Bake at 350 degrees for 18 to 20 minutes, until tops are golden. Brush tops with butter if desired. Remove rolls to wire cooling rack.
Let cool slightly.
Serve warm with butter.
These were truly delicious and will be a great addition to your big turkey dinner. Or any dinner, really. Enjoy!

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