Pumpkin Rolls

Put your own stamp on dinner by serving pumpkin rolls instead of the usual bread rolls at dinner. These tasty rolls are not the heavy, fattening pumpkin rolls made with cream cheese. The pumpkin flavor signals that's wonderful Fall weather.

  • 4-1/2 cups white unbleached bread flour
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1/4 ounce dry yeast
  • 1/4 cup butter, melted
  • 1 cup lukewarm milk
  • 1 egg
  • 1/2 cup pumpkin puree
  1. Lightly grease two baking sheets. In a mixing bowl with a hook attachment, put all your wet ingredients -- butter, egg, milk and pumpkin. Mix for a minute. Add the sugar, salt and yeast and mix for another minute. Slowly add the flour until it is all incorporated, and mix on medium or knead by hand for about 7 minutes. Spray with cooking spray and cover with plastic wrap. Let rise in a warm place for about an hour, or until doubled in bulk.
  2. Turn the dough onto a lightly floured surface, punch down and cut into 12 equal-sized pieces and shape into desired roll. To make knots, shape each piece of dough into a long roll and tie it into a knot pulling the ends through. To make trefoils, divide each piece of dough into three balls and place them together in a triangular shape on the baking sheet.
  3. Place the rolls on the prepared sheets, spacing them well apart, cover them with plastic wrap and let rise for about 30 minutes in a warm place. They are ready to bake when you lightly press into a roll with your finger and you leave an indention in the roll. You can at this point preheat the oven to 425 degrees. Take an egg and add a little water to make a glaze and sprinkle with poppy seeds or sesame seeds, cheese, herbs or even kosher salt.
  4. Bake the rolls for about 15 to 20 minutes or until golden. Remove from the oven and let cool a few minutes before serving.


Ready in: 45 Min

Recipe editor Patricia Mitchell