Homemade Pumpkin Dinner Rolls ~ Holiday Dish

November 20, 2015 Erin, The $5 Dinner Mom

Homemade Pumpkin Dinner Rolls

 

There’s just something about homemade bread.

But I know it can be intimidating to make homemade bread, from scratch. If you’ve never done it before, fret no more. I’ve got detailed “by hand” directions for making the dough below. If you have a bread machine, you have no excuse 😉 You can use the dough cycle to make the dough and then form the rolls, let them rise and then bake them.

This recipe for Homemade Pumpkin Dinner Rolls calls for just a little pumpkin puree. It’s a great way to use up any extra leftover pumpkin you might have from another recipe! It gives just a lovely extra touch of flavor to the rolls. Top them off with a smidge of rosemary and you’ve got yourself some spectacular homemade rolls to serve your family and friends this Thanksgiving!

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Homemade Pumpkin Dinner Rolls

Recipe from my Holiday Entertaining Guide

Yield – 18 dinner rolls

Preparation Time – 2+ hours, mostly rising time

Cooking Time – 10 minutes

Ingredients

  • ½ cup warm water
  • ½ cup milk
  • 1 egg, slightly beaten
  • ¼ cup honey
  • ½ cup canned pumpkin puree
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 2 ½ cups all-purpose flour
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • ¼ cup butter, melted for brushing
  • 1 teaspoon dried or fresh rosemary

Directions

  • Bread Machine Directions
  • Place all the ingredients in the order listed, except the melted butter and rosemary. Turn the bread machine onto the dough cycle.
  • Once the dough cycle has completed, place the dough onto a clean and floured surface.
  • Knead the dough and divide into 18 small dough balls.
  • Place dough balls onto 2 greased baking sheets. Let rise for about an hour in a warm place.
  • Just before baking, brush the melted butter and rosemary over top of the rolls.
  • Bake at 350 for 8 to 10 minutes, or until slightly golden on top.
  • Serve Pumpkin Dinner Rolls warm with butter.
  • By Hand Directions
  • In mixing bowl, combine the warm water plus 1 cup of flour. Add the yeast and sugar. Whisk
    together to make a “spongy” dough. Let sit for 10 to 15 minutes. Then, whisk in the milk, honey, egg, and pumpkin puree.
  • Add the other 1 cup of all-purpose flour and the wheat flour to the spongy dough and stir with wooden spoon. When dough becomes thick enough, knead it by hand for 6 to 8 minutes on a floured surface or in a floured bowl, until reaches the consistency of soft baby skin.
  • Place in floured or greased bowl and let rise for 45 minutes to 1 hour.
  • Once the dough has risen and doubled in size, the dough is ready to be formed. Divide the dough down into 18 small dough balls.
  • Place dough balls onto 2 greased baking sheets. Let rise for about an hour in a warm place.
  • Just before baking, brush the melted butter and rosemary over top of the rolls.
  • Bake at 350 for 8 to 10 minutes, or until slightly golden on top.
  • Serve Pumpkin Dinner Rolls warm with butter.
  

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