Pumpkin Dinner Rolls
These pumpkin dinner rolls are the perfect, festive side dish to add to any fall meal! They not only taste like pumpkin but they are shaped just like one as well! Impress all of your guests by making these rolls and taking your holiday celebrations to the next level
Servings: 16 people
Ingredients
- 4 teaspoons active dry yeast
- 2 tablespoons sugar
- ¼ cup whole milk warm
- 3 ½ - 4 cups all purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cardamom
- ¼ cup butter
- 1 15 oz pumpkin puree (not pumpkin pie filling)
- Green pumpkin seeds (I used roasted, salted ones)
Instructions
- Mix the active dry yeast and sugar in warm milk (not hot but more than room temperature). Let sit until it starts to froth, about 5 minutes. This indicates that your yeast is active and ready to use.
- In the bowl of a standing mixer, add your yeast mixture, all-purpose flour, salt, pepper, garlic, cardamom, butter, and pumpkin puree. Mix on low until combined, about 5 minutes. Then, mix for an additional 2 to 4 minutes on a medium speed to develop the gluten.
- Once the dough is thoroughly mixed, Remove it from the mixing bowl and put it into a separate, lightly greased bowl to rest for about an hour until the dough doubles in size. Cover your dough with plastic wrap or a warm damp towel.
- Once the dough doubles in size, remove it from the bowl and fold. (The goal of a fold is to degas and stretch the dough slightly and then form it back into a ball, this helps develop the gluten). Return it back to the bowl and let it rest for another half hour.
- While the dough rests, prepare your pans. Line 2 baking sheets with parchment paper.
- Once the dough has risen again, dump it onto a lightly floured surface and stretch slightly into a square, about 12 inches by 12 inches.
- Cut the dough into 16 pieces (3 inches each). Roll into balls and place on your sheet pans, leaving about a 2-inch space between each roll.
- Cover rolls and let proof until about double in size. Preheat the oven to 375℉.
- When rolls are about doubled in size, slightly flatten with your hand (don’t flatten completely). You will then make 5-6 vertical cuts around each roll, being careful not to cut the center. This will imitate the grooves that run along a pumpkin. Lastly, gently poke a small crater into the center of each pumpkin and put in the oven.
- Bake until rolls are browned, 10-15 minutes. If you’re using one oven for both pans, switch the position of the pans in the oven after 7-9 minutes to ensure even browning.
- Once removed from the oven, brush with butter immediately and place a green pumpkin seed in the center of each roll to imitate a stem.
Nutrition
Calories: 257kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 172mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 3mg
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