I know, I know, here is another pumpkin recipe! Well folks, it is pumpkin season after all, but I just had to sneak this recipe in before my friends to the south celebrate Thanksgiving. These are perfect for your big holiday feast. Canadian Thanksgiving is long over, but I have been auditioning recipes for Christmas, as we are hosting the family for the first time in our new home this year. This recipe is definitely a winner! Normally I would pass over the dinner rolls at a big celebratory dinner, making room for more tasty dishes; but I am going to find room for one of these beauties on my plate this year. Warm soft rolls, redolent with earthy pumpkin and hints of spice….slathered in melty butter – you won’t be able to stop yourself! I know firsthand!
Saucy Saturdays. Be sure to check them out!
Spiced Pumpkin Dinner Rolls
4 ½ to 5 cups all-purpose flour
2 ¼ teaspoons active dry yeast
1 cup warm milk (120°F to 130°F)
1 cup canned pumpkin
1/3 cup butter, melted
¼ cup packed brown sugar
1 ¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
¼ to ½ teaspoon cayenne pepper
2 tablespoons butter, melted
Black and/or white sesame seeds
In the bowl of a stand mixer, combine 2 cups of flour and the yeast. In another bowl combine the next 8 ingredients through cayenne. Add the pumpkin mixture to the flour. Beat on low for 30 seconds, scraping the bowl. Beat on medium-high for 3 minutes, scraping the bowl. Stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. (3-5 minutes)
Place dough in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size. (1 to 1 ½ hours)
Punch the dough down and turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
Meanwhile, grease a 13 x 9 inch baking pan. With lightly floured hands, divide the dough into 15 portions. Shape into balls. Arrange the balls in the pan. Cover and let rise in a warm place until nearly double in size. (30-40 minutes)
Preheat oven to 400°F. Brush the tops with the butter and sprinkle with the sesame seeds. Bake 20 – 25 minutes or until rolls are golden and sound hollow when lightly tapped. Remove rolls from the pan. Serve warm.
Makes 15 rolls.