Thursday, November 1, 2012

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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