PUMPKIN DINNER ROLLS
For a delicious roll at your Thanksgiving dinner table, try this roll. It is a very easy yeast roll recipe and are on the table in no time.-Connie Thomas, Jensen, Utah
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks.
Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 161mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 4g protein.
PUMPKIN ROLLS I
Pumpkin Rolls perfect for Thanksgiving!
Provided by Katy
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h10m
Yield 32
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
- Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
- Bake at 375 degrees F (190 degrees C) for 15-20 minutes.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 23.2 g, Cholesterol 23.1 mg, Fat 4.9 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 200.3 mg, Sugar 1.8 g
THE BEST PUMPKIN YEAST ROLLS
These yeast rolls are full of delicious pumpkin flavor.
Provided by Jennifer
Categories Breads
Time 2h5m
Number Of Ingredients 12
Steps:
- Add milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl.
- Add the butter and heat on high for 45 seconds. Stir until the butter has melted into the milk.
- Add the egg and the pumpkin puree, and whisk to combine.
- To the bowl of a stand mixer fitted with the dough hook, add the remaining dough ingredients.
- Pour the wet mixture over the dry ingredients.
- Turn mixer to low speed, and knead for 5 to 8 minutes, or until dough is smooth and has come together.
- Turn the dough out into a mixing bowl that's been lightly sprayed with cooking spray. Flip the dough over once so both sides are lightly greased, and cover the bowl with plastic wrap.
- Place the bowl in a warm area until the dough has nearly doubled in bulk, about 45 to 60 minutes.
- Punch the dough down and turn it out onto a nonstick surface.
- Divide the dough into 8 to 12 equally-sized portions, rolling each portion into a ball. You should end up with 9 or 10 rolls.
- Place the dough balls into a parchment-lined 9-inch square pan.
- Cover pan with a damp towel, place pan in a warm, draft-free environment until the dough has nearly doubled in bulk, about 45 minutes.
- In the last minutes of rising, preheat the oven to 375F.
- To make the honey butter, melt the butter in a small microwave-safe bowl, about 45 seconds on high power.
- Add the honey and stir to combine.
- Before baking, generously brush dough with honey butter; reserve any extra and brush it on after baking.
- Bake for 15 to 17 minutes, or until puffed, golden, domed, cooked through, and when tapped, the rolls should sound hollow.
- Allow rolls to cool in the pan until they're cool enough to handle before serving.
Nutrition Facts : Calories 182 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 155 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PUMPKIN DINNER ROLLS IN THE BREAD MACHINE
A light, fluffy dinner roll perfect for Thanksgiving with a hint of pumpkin and spice flavor. Wonderful with honey butter and easy to make with your bread machine.
Provided by Gideon'sMommy
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 18
Number Of Ingredients 10
Steps:
- Place pumpkin, water, milk, egg, oil, flour, sugar, salt, pumpkin pie spice, and yeast into a bread machine pan in the order suggested by the manufacturer. Select Dough setting and press Start.
- Turn dough out onto a lightly floured work surface. Shape into dinner rolls and place on lightly greased baking sheets. Cover with a towel and let rise until almost doubled in size, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until rolls are golden brown, about 15 minutes. Remove from the oven and immediately remove rolls from pans and cool on a wire rack to prevent crusts from becoming soggy.
Nutrition Facts : Calories 108 calories, Carbohydrate 20 g, Cholesterol 10.7 mg, Fat 1.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 161.2 mg, Sugar 3.6 g
PUMPKIN KNOT YEAST ROLLS
These are the softest and most delicious rolls I've ever had. There's NOT a bit of pumpkin flavor....the pumpkin just seems to add moistness and color. My father and brother (who don't eat pumpkin) love these rolls when I make them at holiday dinners. I have to make a double batch because some people just sit and fill up on these rolls instead of dinner. They stay soft for days if wrapped. Prep time includes the waiting time for rising.
Provided by Parsley
Categories Breads
Time 2h16m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flour. Stir in enough of remaining flour to form a soft dough. Turn onto a lightly floured surface----knead until smooth and elastic-like (should take about 5-7 minutes). Place in a large greased bowl and turn once to grease top. Cover with a clean towel or paper towels and let rise in a warm place until doubled---takes about 1 hour. Punch dough down; turn onto lightly floured surface; divide in half. Shape each portion into 12 balls (so you'll have 24 balls total). Roll each ball into about a 10" rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover again with towels and let rise until doubled---takes about 30 minutes.
- Meanwhile, in a small bowl, whisk together water and 1 remaining egg. When rolls are done doubling again, brush them with the egg wash. Bake at 350 for about 15-16 minutes or until lightly golden brown. Remove and serve or place on wire racks to cool slightly. Serve warm or cooled with butter or honey butter.
Nutrition Facts : Calories 162.4, Fat 3.7, SaturatedFat 2, Cholesterol 30.8, Sodium 136.4, Carbohydrate 27.6, Fiber 1.2, Sugar 5.1, Protein 4.5
PUMPKIN PAN ROLLS
Serve these spicy-sweet pumpkin rolls for dinner-or at any time of day-and get ready to hear a chorus of yums in your kitchen! -Linnea Rein, Topeka, Kansas
Provided by Taste of Home
Time 40m
Yield 20 rolls.
Number Of Ingredients 12
Steps:
- In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter and salt to 110°-115°; set aside. , In a large bowl, dissolve yeast in warm water. Stir in milk mixture. Add 1-1/2 cups all-purpose flour, whole wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide into 20 pieces; shape into balls. Place in a greased 13x9-in. baking pan. Cover and let rise for 30 minutes or until doubled. , Preheat oven to 375°. Melt remaining butter; brush over dough. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PUMPKIN-SHAPED ROLLS
These cute pumpkin-shaped rolls are worth the effort. They're a festive fall favorite in my household. If you don't have pumpkin on hand, try using sweet potato. -Veronica Fay, Knoxville, Tennessee
Provided by Taste of Home
Time 1h15m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, garlic powder, onion powder, dried onion, fresh herbs, salt, cayenne, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough; turn onto a lightly floured surface. Divide and shape into 12 balls; flatten slightly. Wrap each ball in 4 pieces of kitchen string, creating indentions to resemble a pumpkin. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 15-20 minutes. If desired, brush with melted butter. Remove from pans to wire racks to cool. Cut and discard string. Before serving, insert pretzel halves in top of each roll.
Nutrition Facts : Calories 211 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 348mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.
PUMPKIN YEAST ROLLS
These are pumpkin flavored and shaped like pumpkins, they are easy and look great on your table at Thanksgiving. I will post a picture after Thanksgiving.
Provided by Pumpkie
Categories Yeast Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Place almonds in small resealable plastic bag.
- Add food color, seal bag.
- Shake bag until almonds are evenly colored.
- If you would like them to be a darker green add more color, I also dye a few extras in case any break.
- Place almonds on wax paper to dry.
- Combine hot roll mix, yeast package from mix, and pumpkin pie spice in large bowl, stir to mix well.
- Combine cider and warm water in small saucepan.
- Heat over medium heat until cider mixture is hot (120 to 130F) pour over dry ingredients.
- Add butter and whole egg; stir until dough pulls away from side of bowl.
- Place dough on lightly floured surface; knead until smooth and elastic, about 5 minutes.
- Cut dough into 16 equal pieces; roll each piece into a ball.
- Combine egg white and cold water in small bowl; beat lightly with fork until well blended.
- Brush egg white mixture evenly onto rolls, covering them completely.
- With a sharp knife, lightly score surface of each roll, beginning at top center and comming down around sides of roll to resemble a pumpkin.
- Insert 1 almond sliver into top of each roll for stem.
- Lightly grease baking sheet.
- Place rolls 2 inches apart on prepared baking sheet.
- Cover loosley with towel; let rise in warm place 20- 30 minutes or until doubled in size.
- Remover towel.
- Preheat oven to 375°F Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 140.7, Fat 6.1, SaturatedFat 2.1, Cholesterol 16, Sodium 382.3, Carbohydrate 18.2, Fiber 0.6, Sugar 3.4, Protein 2.9
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