Pumpkin dinner rolls have a wonderful pumpkin aroma as these bake – wait until you smell them! They are the best dinner roll recipe for a wonderful Thanksgiving or Christmas dinner. Of course they are excellent anytime of the year.
To help take some of the hassle out of the holiday meal, I usually make and bake these yeast dinner rolls a week ahead of time and freeze them until I need them. Then I set them out to thaw a bit before reheating. They are a wonderful soft dinner roll recipe that complements your fall feast.
- 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 cinnamon, ground**
- 1/4 teaspoon ginger, ground**
- 1/8 teaspoon allspice, ground**
- 1/8 teaspoon nutmeg, ground**
- 1 teaspoon salt
- 5 cups bread flour
- 1 tablespoon instant yeast
- 1 egg yolk
- 1 tablespoon water
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.
In a small bowl, combine egg yolk and water.
* The same canned pumpkin puree you would use in making pumpkin pies.
** If desired, substitute 1 tablespoon pumpkin pie spice for the cinamon, ginger, allspice, and nutmeg.
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).