Golden Pumpkin Dinner Rolls

• Vegetarian

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 cup Brown sugar
  • 2 1/2 tsp Instant yeast
  • 4 cups King arthur all-purpose flour, Unbleached
  • 2 tsp Pumpkin pie spice
  • 2 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Milk

Found on kingarthurflour.com

Description

Ingredients

• 2 1/2 teaspoons instant yeast
• 1/4 cup brown sugar
• 1/2 cup lukewarm milk
• 4 tablespoons softened butter
• 2 teaspoons salt
• 2 teaspoons pumpkin pie spice; or substitute 1 1/4 teaspoons ground cinnamon + 3/8 teaspoon ground cloves +3/8 teaspoon ground ginger
• 2 large eggs
• 3/4 cup pumpkin purée (canned pumpkin)
• 4 cups King Arthur Unbleached All-Purpose Flour

Directions

• Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until its puffy though not necessarily doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 24 equal pieces. Round each piece into a smooth ball, or shape into knots. Lightly grease two 9 round cake pans. Space 12 rolls in each pan. Alternatively, put all 24 rolls in a 9 x 13 pan. Cover the pans, and allow the rolls to rise until theyre crowded against one another and quite puffy, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F. Uncover the rolls, and bake them for about 20 minutes. Tent lightly with aluminum foil, and bake an additional 5 minutes or so, until the edges of the center bun spring back lightly when you touch it. A digital thermometer inserted into the middle of a center roll should register at least 190°F. Remove the rolls from the oven, and brush with melted butter, if desired. After a couple of minutes, turn the rolls out of the pan onto a cooling rack. Serve warm. Store completely cooled rolls, well-wrapped, at room temperature for several days; freeze for longer storage. Yield: 2 dozen dinner rolls.

Nutrition