Pumpkin Rolls Recipe (Softest Pumpkin Dinner Rolls)
Coooking Temperature: 375°F 190°C/ Gas Mark 5
Calories: 12
Adjust Servings Here: 9 rolls
Description
Add a seasonal touch using pumpkin puree to your next batch of dinner rolls with these pumpkin dinner rolls. A simple and easy recipe that creates soft, light, and fluffy bread you can eat on its own or serve with your meal.
Ingredients
- 150 g (⅔ cups) Warm milk or water (110°F)
- 120 g (½ cup) Pumpkin puree
- 5 g (1½ tsp) Instant dry yeast or 14 g Fresh Bakers Yeast
- 30 g (2 tbsp) Sugar or honey
- 50 g (3 tbsp) Unsalted butter soft, room temperature
- 355 g (2¾ cups) All-purpose flour
- 6 g (1 tsp) Kosher salt
Egg wash
- ½ med Egg beaten
- 2 tbsp Milk or cream Or
Instructions
- Yeast mixture - In the bowl of a stand mixer, with the hook attachment, combine warm milk (110°F), yeast, sugar, pumpkin puree, and butter.150 g Warm milk or water, 120 g Pumpkin puree, 30 g Sugar, 5 g Instant dry yeast, 50 g Unsalted butter
- Combine - Add the flour and salt. Combine at medium-high speed until all the flour is well incorporated for about 3 minutes.355 g All-purpose flour, 6 g Kosher salt
- Knead - Continue to knead on medium speed for 4 to 5 minutes until you have a soft, smooth, and elastic dough.
- Bowl - When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Punch - When the dough is doubled in volume, transfer to a well-dusted floured surface, but avoid adding too much flour. Punch down and reshape it into a ball. Then roll it into a small log.
- Divide - Using a dough scraper, divide this log into three portions, and then each of those portions into three again. This should give you nine dinner rolls.
- Shape - Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom, then place the ball on a non-flour surface while still holding it in your hand. Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
- Tray - Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan.
- Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost doubled in size.
- Bake - When the rolls are almost double in volume, after about 30 minutes, preheat the oven to 375°F, 190°C/ Gas Mark 5
- Eggwash - Brush the rolls with egg wash, milk, or cream.2 tbsp Milk or cream, ½ med Egg
- Bake for about 20 to 22 minutes until lightly golden on top. When baked, brush with melted butter.
- Cool - Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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