Wednesday, October 21, 2015

Pumpkin Dinner Rolls


I have been busy cutting up, and baking pumpkins to make puree. I like trying different recipes this time of year when the pumpkins are bountiful. The idea of shaping these dinner rolls into pumpkin shapes came from pinterest. At first I was going to make pumpkin butterhorn rolls but I think this is a better look for the season! So fun to eat as you pull the sections apart. They are delicious served with butter, jam, or honey butter.
  • 3/4 cup milk, scalded
  • 2 tablespoons sugar
  • 1/4 cup butter, softened
  • 3/4 cup pumpkin, canned..I cook and puree my own
  • 1 egg, room temperature
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • 4 1/2 to 4 3/4 cups flour
  • Egg wash..in a small bowl, whisk together an egg and 2 teaspoons water
  • 14 pecan halves
  1. In a mixing bowl, whisk together milk, sugar, butter, pumpkin, and egg until blended.
  2. Stir in salt, yeast, and 4 cups of flour. Add the rest of the flour as needed and knead 5 minutes to make a smooth soft dough. It may be slightly sticky. Place in a greased bowl, cover and let rise for 1 hour in a warm place.
  3. Punch dough down and divide into 14 equal pieces.
  4. Roll each piece into a ball and place on a parchment lined pan, flatten each one slightly with your hand. Cut each ball into 8 slices, being careful not to slice all the way to the center. Cover and let rise until doubled in size, approx 45 minutes.
  5. Using the end of a wooden spoon poke an indentation into each roll. Brush with egg wash.
  6. Bake in 375 oven for 15 minutes. Remove from oven and place a sliced pecan in each indentation.
  7. Yield: 14 rolls

11 comments:

  1. Awesome idea!!!!! This is a "keeper"!!!!!!!

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  2. Am I reading this correctly? You bake your pumpkins in the oven to cook them? Unpeeled?

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  3. Yes Linda I do. I wash the pumpkins, cut them in half and bake in a covered roaster at 400 degrees until tender. Scrape out the seeds and membranes. Scoop out the cooked pumpkin and mash. I like using pie pumpkins as they are smaller, have less moisture and have a beautiful orange color.

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  4. Thanks for the info,Linda

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  5. Oh - how cute!!! I have to try this.

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  6. I'm trying to make this recipe, and, it doesn't list how much flour. It says in the directions to add 4 cups of flour, then add the rest, as needed. How much is the 'rest as needed' amount???? Like I said, flour is not listed at all under ingredients. HELP!!!!

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  7. I figured it out. Sorry, for some reason I kept skipping over the flour, to the egg mixture. I didn't find the flour info until the dough was rising. They turned out great. I'll make them again. Thanks.

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    1. I'm happy you figured it out Cheryl and that they turned out great for you. We love them too!

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  8. I finally tried these and they were quite tasty, not sweet or traditionally spicy pumpkin flavored, but a lovely color. I cut my dough with a scissors, and I should have pushed the slices closer together, as even with an additional rising they never came back together like you show, but remained a sort of truncated daisy. Yummy, though.

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