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
- 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
- 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.