Spiced Pumpkin Dinner Rolls
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!
I found this recipe in Better Homes and Gardens: Fall Baking 2015. I will be sharing it at my favourite link-up parties this week: Fiesta Friday, Throwback Thursday, Foodie FriDIY and
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.
21 Responses to “Spiced Pumpkin Dinner Rolls”
These look just delicious. I wish I could slather one in butter and TJ pumpkin butter right now 😉
OMG, Jess! Pumpkin Butter is a brilliant idea! I will get some before the big feast! 😀
Pumpkin rolls with pumpkin butter?! You guys are killing me! 😄 And Julianna, Hilda said she’s ready to go. We’ll have so much fun!
Oh yes, Angie! Jess and I know how to do dinner rolls! 😀
I think that means I am co-hosting with Hilda? It will be a lot of fun! She and I go a loooonnng way back! Let me know if that’s not the case, OK? 🙂
Yes, you’ll be cohosting with Hilda! Let’s have fun!!
There are never too many pumpkin dishes 😉 I haven’t came across too many baked pumpkin goods on the savory side. I would really enjoy these, and happen to have 3 pumpkins I need to bake this weekend. Thank you for bringing these yummy rolls to Fiesta Friday!
My pleasure, Antonia! I am glad that you are on board with savoury pumpkin treats! Thanks so much for co-hosting this week! 😀
Looks so good!
Yum! These rolls are perfect for the holidays! 🙂
I hope you make them for the holiday, Nancy! I plan to make them again for Christmas! 😀
These look so good! There is also no such thing as too many pumpkin recipes – I’m imagining how these would be with some sage butter or honey butter.
Oh my gosh! Sage butter and honey? Wow, why didn’t I think of that? You are brilliant! 😀
Wow, very nice recipes!
Thanks so very much! 😀
How clever to put pumpkin in the rolls! I would never have thought of that. Pumpkin is very versatile and I prefer it in dishes than on it’s own so this is great! Your rolls look so professional 🙂
Happy FF! 🙂
Thanks so much, Petra! I love pumpkin in cakes, cookies, pies, … and now in rolls! You are too kind, though — not too professional, but I wanted to get them in for American Thanksgiving! Have a wonderful week! 😀
hi Julianna, I am learning to love pumpkin and am getting better. The rolls are great! Wish I had one for breakfast 🙂 Have a great week as well!
Oh, you are giving me ideas, Petra! I may have to take some out of the freezer for breakfast! 😀
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I miss pumpkin season! These look amazing!!