Ah, pumpkin season—nothing quite like it, right? These soft and easy pumpkin dinner rolls are the essence of cozy autumn evenings, or maybe just an excuse to eat more butter. Imagine biting into warm, fluffy goodness with a hint of pumpkin spice; it’s like a hug for your taste buds, even if your kitchen’s a bit of a mess right now.
Steps
- In the bowl of a stand mixer, combine 3 cups of flour, yeast, brown sugar, pumpkin, pumpkin pie spice, salt, warm milk, butter, and egg. Attach the dough hook and mix on the lowest speed until the flour is incorporated, scraping the bowl as needed.
- Increase the mixer speed to medium and beat for 2 minutes. Add 1/2 cup flour and mix with the dough hook until incorporated, then add another 1/2 cup flour and repeat, mixing for another 2 minutes until a dough ball forms.
- Continue adding flour as necessary until the dough is slightly sticky, soft, and pulls away from the bowl. Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and let it rise until doubled in size, about 45 minutes.
- Once risen, remove the cover and gently punch down the dough. Pinch off pieces and shape them into 24 rolls, weighing them if needed to ensure uniform size.
- Place the rolls on a lightly greased baking sheet or dish, cover with a towel or plastic wrap, and let them rise again at room temperature for another 45 minutes or until doubled in size.
- Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 15 minutes until they are golden brown and cooked through, using foil to tent them if they brown too quickly.
- Once baked, remove the rolls from the oven and brush them with melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.
Ingredients
- 4 ½ to 5 ½ cups of all-purpose flour
- 4 ½ teaspoons rapid rise or instant yeast
- ? cup brown sugar
- 1 teaspoon salt
- 1 cup warm milk (110° – 115°F)
- 1 cup pumpkin puree (pure pumpkin, not pie filling)
- 1 teaspoon pumpkin pie spice
- 5 tablespoons unsalted butter, softened
- 1 egg, at room temperature
- 2 tablespoons melted butter (for brushing on top of the rolls)
Nutritional Values
Calories: 3120kcal | Carbohydrates: 552g | Protein: 96g | Fat: 72g | Saturated Fat: 24g | Cholesterol: 312mg | Sodium: 2928mg | Potassium: 1992mg | Fiber: 24g | Sugar: 96g | Vitamin A: 11832IU | Vitamin C: 24mg | Calcium: 504mg | Iron: 24mg
FAQ
- Can I prepare these pumpkin dinner rolls ahead of time?
- Absolutely! You can shape the rolls and place them on a baking sheet or in a baking dish, then cover them with plastic wrap and refrigerate overnight. Allow them to come to room temperature and rise before baking.
- Is it possible to freeze these rolls?
- Yes, you can freeze them. Follow the recipe through shaping the rolls, then place them on a baking sheet to freeze for 30 minutes. Transfer to a freezer-safe bag. Allow them to thaw and rise before baking. You can also freeze them after baking.
- What is the best way to ensure the yeast activates properly?
- Ensure the milk is warmed to about 110° – 115°F before adding it to the yeast. Too hot, and it might kill the yeast; too cold, and it won’t activate fully.
- How can I make sure my rolls bake evenly?
- Weigh the dough pieces to ensure they are about the same size, around 2 ounces each. This helps them bake evenly. If you’re concerned about consistency, pat the dough into a rectangle and cut into equal pieces.
- What should I do if my rolls are browning too quickly in the oven?
- If the rolls start to brown faster than you’d like, cover them with a piece of foil to prevent them from over-browning while they finish baking.
Tips
- Ensure all ingredients are pre-measured before beginning the recipe, which streamlines the process and allows you to focus on mixing them effectively.
- Carefully monitor the milk temperature, aiming for around 110°F, as this activates the yeast. Use a thermometer to avoid overheating, which can kill the yeast.
- To achieve evenly sized rolls, form the dough into a rectangle and cut into uniform pieces, or use a kitchen scale for accuracy. This helps ensure consistent baking.
- Check the rolls at the 12-minute mark and cover with foil if they are browning too quickly. This prevents over-browning while ensuring they are thoroughly cooked.
Equipment
- Stand mixer with a dough hook attachment
- Kitchen thermometer (to check the temperature of the milk)
- Quarter baking sheet or 9 x 13 baking dish
- Plastic wrap or reusable silicone covers (for covering the dough while it rises)
