The Best Pumpkin Yeast Rolls Recipes

PUMPKIN YEAST ROLLS

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.

THE BEST PUMPKIN YEAST ROLLS

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.

PUMPKIN KNOT ROLLS

Steps:

• In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form 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 in half. Shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 15-17 minutes or until golden brown. Remove from pans to wire racks.

PUMPKIN KNOT YEAST ROLLS

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.

PUMPKIN ROLLS I

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.