#PumpkinWeek ~ Pumpkin Bread Rolls
#PumpkinWeek is here again and we couldn't be more excited. Hosted by Terri from Love and Confections, 21 Bloggers will be sharing 81 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!
These rolls are tender, lightly flavored, with just a touch of color from the addition of the pumpkin puree. They are delicious and go BEAUTIFULLY with the whipped pumpkin butter I'll be sharing on Friday (can't wait!!) This is another wonderful addition to any pumpkin-friendly table, and would be fantastic at Thanksgiving.
I have been enjoying finding so many ways to incorporate pumpkin into dishes this past week - I made a pumpkin rice to go with the curry that I'll be sharing tomorrow which was creamy and delicious, and have gotten even MORE great ideas from my fellow #PumpkinWeek bloggers already! Pumpkin soup is high on my to-make-soon list.
If you want some homemade dinner rolls and have some pumpkin puree you'd like to add in, definitely give this recipe a try - we really enjoyed them!
All the amazing Pumpkin goodies shared today:
Autumn's Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.
Bean Soup with Pumpkin and Zucchini from Feeding Big.Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor's Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milkshake from Cindy's Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table
1 packet (2 1/4 teaspoons) instant yeast
1 cup whole milk, warm
1/4 cup granulated sugar
3 tablespoons butter, melted
1/2 cup pumpkin puree (I used homemade)
2 large eggs, divided 1 teaspoon salt
3 3/4 cups all-purpose flour (more as needed)
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the warm milk, yeast, and about 1 tsp of the sugar. Allow yeast to proof for about 5 - 10 minutes (until frothy). Add in the remaining sugar, melted butter, pumpkin puree, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
- Remove dough from the bowl, add about a tsp of olive oil, and return the dough ball to the bowl. Cover with a kitchen towel and keep in a warm place until doubled in size (about 45 minutes).
- Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 350°F. In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown.