Pumpkin Yeast Rolls

Yield: 2 dozen (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 18%
  • Fat: 2.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.2g
  • Carbohydrate: 22.8g
  • Fiber: 0.5g
  • Cholesterol: 9mg
  • Iron: 1.5mg
  • Sodium: 128mg
  • Calcium: 19mg

Ingredients

  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2 tablespoons brown sugar
  • 3/4 cup warm fat-free milk (105° to 115°)
  • 5 cups bread flour, divided
  • 1/4 cup stick margarine or butter, softened
  • 1 teaspoon salt
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • Cooking spray

Preparation

  1. Combine the pumpkin and vanilla extract, and set aside.
  2. Dissolve yeast and sugar in milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour, pumpkin mixture, margarine, salt, vinegar, nutmeg, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in 2 cups flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
  4. Coat 24 muffin cups with cooking spray. Punch dough down, and divide in half. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 12 equal pieces; shape each piece into a ball. Place 1 ball in each muffin cup. Cover and let rise 30 minutes or until doubled in bulk.
  5. Preheat oven to 350°.
  6. Uncover dough; bake at 350° for 20 minutes. Remove from pans; cool on wire racks.
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