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Wait until you smell the wonderful pumpkin aroma as these rolls bake! They make a
wonderful Thanksgiving or Christmas dinner roll, but are excellent anytime
of the year. I usually make and bake these dinner rolls a week ahead of
time and freeze until ready to reheat. This helps take some of the hassle
out of the holiday meal.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Quick Breads.
More great
Bread Recipes,
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Pumpkin Dinner Rolls
Recipe Type:
Yeast Bread,
Pumpkin
Yields: 24 (2-ounce) rolls
Cook time: 15 minutes
Ingredients:
1 cup milk (110 degrees F.)
6 tablespoons butter, softened
1 cup canned
pumpkin puree*
1/3 cup firmly-packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 teaspoon salt
5 cups bread
flour
1 tablespoon instant
yeast (I use
SAF Instant Active Dry Yeast)
Egg Glaze (see recipe below)
* The same canned
pumpkin puree you would use in making pumpkin pies.
Preparation:
Place all ingredient (in order given), except Egg Glaze, in bread pan of your bread
machine. Select dough setting and press start. When dough cycle has
finished, remove dough from pan and turn out onto a lightly oiled surface (I
use a non-stick cooking spray). Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes.
 After resting,
shape the dough into 24 tight balls between the palm of your hands.
NOTE: To make uniform rolls, weigh the dough into 2 ounces each. As you shape the
rolls, stretch the top of the dough ball while simultaneously sealing the
bottom. This stretching helps the dough hold up to the expansion that occurs
in the oven, and the sealing prevents the roll from opening up while baking.
As you make each roll, transfer the roll to a non-sticking baking sheet
(sealed side down). NOTE: Keep unused dough and dough roll covered with
plastic wrap to prevent drying out. This recipe will need two large baking sheets, 12 rolls on each baking sheet.
Preheat oven to 400 degrees F. Cover rolls with plastic wrap and place in a
warm spot to rise, approximately 15 to 20 minutes. After rising, brush each
roll with Egg Glaze. Bake approximately 10 to 15 minutes or until golden brown.
NOTE: I
usually bake these rolls a few days ahead of time. Bake them just until
they're slightly golden. When cool, freeze them in plastic bags. When ready
to use, remove as many rolls as you will need. Place on baking sheets, cover
with aluminum foil, and bake at 350 degrees F. for 10 minutes or until they are heated through.
Makes 24 (2-ounce) rolls.
EGG GLAZE:
1 egg yolk
1 tablespoon water
In a small bowl, combine egg yolk and water.
Types Of Dinner Rolls - How To Make Different Styles of Dinner Rolls:
CLOVERLEAF
DINNER ROLLS - Form dough into one-inch balls. Place three balls into each
greased muffin cup. Brush with melted butter.
CRESCENT-SHAPED
DINNER ROLLS - Roll dough into a twelve-inch circle, about one-fourth-inch thick. Spread with melted butter. Cut into sixteen
wedges. Roll up, beginning at rounded edge. Place rolls, with point underneath, onto greased baking sheet, curving slightly. Brush with butter.
PARKER HOUSE
DINNER ROLLS - Roll dough into an oblong shape, about one-fourth inch
thick. Cut into three-inch circles and brush with melted butter. Make a crease across each circle; fold so top half overlaps slightly. Press edges
together. Place close together onto greased baking pan. Brush with butter.
ROUND ROLLS - After resting, shape the dough into 24 tight balls between the palm of your hands. NOTE:
To make uniform rolls, weigh the dough into 2 ounces each. As you shape the rolls, stretch the top of the dough ball while simultaneously sealing the
bottom. This stretching helps the dough hold up to the expansion that occurs in the oven, and the sealing prevents the roll from opening up while baking.
As you make each roll, transfer the roll to a non-sticking baking sheet (sealed side down).
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