Pumpkin Dinner Rolls

Few things are as good as a nice, homemade roll, and this recipe is one of my favorites for fall.

 

 

 

These rolls always turn out well and they have a fun orange-ish color to them. I don't notice any pumpkin flavor, but the texture is great. :)

Plus, since this recipe calls for 1/2 c. of pumpkin,  it is a great way to use up that last little bit of pumpkin you get at the end of a can sometimes.

 

And look at me and my bad self, I went all out one Sunday and made rolls and a roast! I have to admit I'm a bit on the lazy side for Sunday dinners and tend to usually just go with easy--a crock pot or even grilled cheese and tomato soup. Even my 5-year-old commented on the "fancy dinner" I made--she seemed impressed that I put it all on a platter. :)

 

 

Anyway, give these rolls a try this fall; they won't disappoint!

 

 

Pumpkin Dinner Rolls

12 rolls

Click here to print the recipe.

 

Ingredients:

½ c. warm water

3 Tbsp sugar

2 ¼ tsp. active dry yeast

½ c. canned pumpkin (or mashed cooked sweet potato)

2 eggs

3 Tbsp. butter, softened

1 tsp. salt

2 c. whole wheat flour

1 c. all-purpose flour

Directions:

1.    Using the dough cycle of a bread machine (or a traditional hand-kneaded method) mix the ingredients together and knead until smooth and elastic.

2.    Let dough rise in a warm place until doubled in size (about one hour).

3.    Punch down; let the dough rest while you grease a 13x9x2-inch baking pan. Shape the rolls into 12 balls and place in the pan. Cover and let rise in a warm place until nearly double (about 45 minutes).

4.    Bake 375 for ~20 min. While still hot, spread butter or Crisco on the tops.

 

 

 

Happy Fall baking,




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