Pumpkin Dinner Rolls for #BreadBakers

November is cruising by and with the festival season around, I'm sure all of you must be planning or at least thinking of your holiday menus. So you are in luck because our #BreadBakers group is baking up some special and festive loaves or rolls or breads that you can bring to a family feast or celebratory dinner. Actually I'm lucky to be hosting this month's event, big thanks to Stacy and Renee for the opportunity. Don't forget to scroll down to the bottom of the post for the list of breads by my fellow bread bakers.
Pumpkin Dinner Rolls for #BreadBakers
We went apple picking last month and ended up with 4 little pie pumpkins from the patch. I kept them for display till Halloween, then roasted a couple and made pumpkin puree out of them. With that puree I made these Pumpkin dinner rolls. Recipe is from King Arthur Flour site.
Pumpkin Dinner Rolls for #BreadBakers
They are great to serve for Thanksgiving dinner. They are soft and delicious with a spicy pumpkin flavor. I ate a couple hot right out of the oven. My son ate them with Nutella. Stored well wrapped, they keep well for about 3~4 days at room temperature. For longer storage, freeze them well wrapped.

Recipe from King Arthur Flour Site:

November is cruising by and with the festival season around, I'm sure all of you must be planning or at least thinking of your holiday menus. So you are in luck because our #BreadBakers group is baking up some special and festive loaves or rolls or breads that you can bring to a family feast or cele...

Pumpkin Dinner Rolls

Summary

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  • Coursebreads
  • Cuisineamerican
  • Yield24 Buns 24 Buns
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M
  • Passive Time2 hours

Ingredients

All purpose flour (I used 2cups wholewheat flour and 2cups all purpose flour)
4 cups
Instant Yeast
2½ tsps
Brown Sugar
¼ cup
Lukewarm Milk
½ cup
Unsalted Butter, softened
4 tbsps
Salt
2 tsps
Pumpkin pie Spice (homemade or storebought)
2 tsps
Large Eggs (I used 2tbsp egg replacer whisked with 6tbsp water)
2
Pumpkin Puree
¾ cup

Steps

  1. Combine all the ingredients for the dough in a large bowl or the bowl of a stand mixer. Mix and knead to make a soft and smooth dough.
  2. Transfer the dough to a greased bowl and allow to rise for 60~75minutes, until it's puffy though not necessarily doubled in bulk.
  3. Gently deflate the dough and transfer to a lightly greased work surface. Divide the dough into 24 equal pieces. Form and roll each piece into a smooth ball.
  4. Lightly grease 2 9" round cake pans or square baking pans. Space 12 rolls in each pan. Alternately place all the 24 rolls in a 9"x13" baking pan.
  5. Cover the pans and set aside to rise until they're very puffy and crowded against each other; about 1~2hours.
  6. Preheat the oven to 350°F.
  7. Uncover the rolls and bake them for 20 minutes. Lightly tent with an aluminum foil and bake for an additional 5 minutes or so, or until the edges of the center bun spring back when touched lightly.
  8. Remove the buns from the oven and brush with melted butter, if desired. Turn them over on to a wire rack after couple of minutes. Serve warm. Store completely cooled rolls, wrapped well at room temperature for 3~4 days. For longer storage, wrap and well and freeze.
Pumpkin Dinner Rolls for #BreadBakers

Let's take a look at what my fellow bakers have baked for this month’s Family Feast Breads event:

We take turns hosting each month and choosing the theme/ingredient.

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