Pumpkin Dinner Rolls

This week I made some of the best rolls in the entire world! I made a Thanksgiving-themed dinner roll, also called Pumpkin Dinner Rolls.

These dinner rolls are awesome because they aren’t overly pumpkin-tasting. The perfect ratio of pumpkin to dough… just enough to make them tender.  The recipe comes from a new cookbook that my mom had from Donna Currie: Make Ahead Bread- 100 Recipes for Melt-In-Your-Mouth Fresh Bread Every Day.  There were a lot of recipes that looked good in this book, but this one looked the best!

When the rolls rise in the oven, they reveal their true beauty. They have a very nice consistency, even for the next few days after making them.

When I made these rolls, I had one specific idea come to mind. It was to use these rolls as mini-sandwiches using leftovers from Thanksgiving. Pretty genius right? So basically, all of that yummy turkey, stuffing, and cranberry sauce doesn’t have to go to waste. Forget the holiday… I can’t wait until after Thanksgiving to eat sandwiches with these rolls! Please enjoy these rolls as much as I do, and maybe even more!

Pumpkin Dinner Rolls

RecipeBoy.com (shared from Make Ahead Bread: 100 Recipes for Melt-In-Your-Mouth Fresh Bread Every Day by Danna Currie)

These would be great with your Thanksgiving dinner!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rise & Refrigeration Time: 10 hours hrs

Total Time 10 hours hrs 50 minutes mins

Course Bread

Cuisine American

Servings 12 rolls (1 per serving)

Calories 177 kcal

Ingredients

  

1x2x3x

• 1 cup canned unsweetened pumpkin puree
• ½ cup room temperature water
• 2¼ teaspoons active dry yeast
• 2 tablespoons honey
• 3½ cups bread flour, plus more as needed
• ¼ cup nonfat dry milk
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt

Instructions

 

• Day one: Line a baking sheet with parchment paper.
• Combine all of the ingredients in a stand mixer and knead with the dough hook until smooth. You can also mix the ingredients in a large bowl, using a hand-held electric mixer, then knead by hand.
• Cover the bowl with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
• Flour your work surface and turn out the dough. Divide it into 12 equal pieces and roll each piece into a ball. Arrange the balls on the prepared baking pan and cover the pan with plastic wrap. Refrigerate overnight or up to 24 hours.
• Day 2 (baking day): Take the pan out of the refrigerator and heat the oven to 350℉.
• Remove the plastic and bake the rolls until nicely browned and the internal temperature is 205℉. on an instant-read thermometer, about 30 minutes. Transfer to a wire rack and let cool.

Nutrition

Serving: 1rollCalories: 177kcalCarbohydrates: 33gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 210mgPotassium: 131mgFiber: 2gSugar: 5gVitamin A: 3291IUVitamin C: 1mgCalcium: 43mgIron: 1mg

Keyword dinner rolls, pumpkin, rolls

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