Description
These Pumpkin Rolls II deliver a perfect balance of sweet and savory, infused with real pumpkin puree and warm spices. Ideal for any fall meal or holiday gathering.
Ingredients
Scale
- 1 cup milk (whole milk preferred for richness)
- 1½ cups pumpkin puree (not pumpkin pie filling)
- ½ cup white sugar
- ¼ cup butter, melted and cooled
- 2 teaspoons salt
- 1 (0.6 ounce) cake compressed fresh yeast (or 2¼ teaspoons active dry yeast)
- 5 cups bread flour (plus extra for kneading)
- Optional Add-ins:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup chopped pecans or walnuts
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Warm the milk in a saucepan to about 110°F. If using active dry yeast, dissolve it in the milk with 1 teaspoon sugar and let sit until foamy.
- In a mixing bowl, combine pumpkin puree, sugar, melted butter, and salt. Mix well.
- Add the milk mixture to the pumpkin mixture and stir to combine.
- Gradually add bread flour, one cup at a time, mixing well. Add spices with the first cup, if using.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough and knead in nuts if desired.
- Divide the dough into 16 pieces and shape into balls.
- Place rolls on a greased baking sheet and let rise until puffy, about 30-45 minutes.
- Preheat the oven to 375°F during the final rise.
- Bake rolls for 18-22 minutes until golden brown and hollow-sounding when tapped.
- Optional: Mix glaze ingredients and drizzle over warm rolls.
Notes
- Brush tops with melted butter after baking for extra tenderness.
- For shiny tops, use an egg wash before baking.
- Store in an airtight container for up to 2 days at room temperature or freeze for up to 3 months.
- Prep Time: 90 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 195
- Sugar: 7
- Sodium: 310
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 34
- Fiber: 2
- Protein: 5
- Cholesterol: 9
Keywords: pumpkin rolls, fall baking, easy bread recipe, vegetarian bread, homemade rolls