Pumpkin Dinner Rolls

  • 15 mins
  • 11 ingredients
  • Servings 24 rolls
  • Prep overnight min
  • Cook 15 min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 1 envelope dry yeast
  • 1/4 cup luke warm water
  • 1 cup milk, warmed
  • 2 tbs canola oil
  • 2 tbs honey
  • 1 cup pureed pumpkin (not pie filling)
  • 1 cup whole wheat flour
  • 1/2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 large egg
  • 3 cups ap flour

 

  • In a large bowl, dissolve yeast in warm water until foamy.
  • Stir in milk, honey and pumpkin.
  • Combine whole wheat flour, cinnamon and salt and add the pumpkin mixture, then beat until smooth.
  • Beat in egg, then stir in enough ap flour to make a soft dough, beating until smooth and elastic.
  • Cover with plastic wrap and place in the refrigerator to rise overnight.
  • Punch dough down and turn onto a lightly floured surface.
  • Divide dough in half, then divide each portion twice again in half, then into 3 portions.
  • Using floured fingers, form each portion int a ball by folding dough and pinching edges together at bottom.
  • Place on a large buttered baking sheet.
  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake in a preheated 400 degree oven for 15 minutes, then remove to wire racks to cool.

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