Pumpkin Dinner Rolls
These pumpkin dinner rolls are light, fluffy, and perfect to serve along your next bowl or soup or Thanksgiving dinner with your family!
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Servings: 12 rolls
- 2.5 tsp active dry yeast
- 1/2 C water 105-115 degrees F
- 3 Tbsp brown sugar
- 1 Tbsp granulated sugar
- 1 C canned pumpkin
- 2 eggs room temperature
- 3 Tbsp butter softened
- 3.5 C unbleached all purpose flour
- 1/2 tsp salt
- 2 Tbsp butter melted
- 1 Tbsp honey
Dissolve the water and yeast in the bowl of your KitchenAid and let stand 5 minutes. The mixture should froth/foam up - if it doesn't, toss and start over with fresh yeast.
Add the sugar, pumpkin, eggs, butter, salt, and flour to the mixer. Using the hook attachment, stir to mix well - the mixture should pull away from the sides of the bowl but still be rather sticky.
Oil your hands, then turn out the dough onto a lightly floured surface... knead for just 1-2 minutes.
Shape into a ball and place in a well-oiled bowl - turn to coat the surface. Cover and rise 1 hour - until doubled in size.
Punch down, let dough rest 1-2 minutes.
Divide the dough into 12 equal sized portions. Form into rolls - pull the top/sides down and pinch under, placing the rolls seam side down in your baking pan. In the meantime, heat the oven to 350 degrees F.
Once the rolls have risen (30-40 min), bake 9-12 minutes or until golden brown.
Optional: Combine the melted butter and honey in a small bowl. Brush rolls with the honey butter glaze before serving.
Calories: 216kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 153mg | Potassium: 103mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg