Pumpkin Yeast Rolls

3 Reviews
ADD YOUR REVIEW
Yield
2 dozen (serving size: 1 roll)
December 1998
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 134
  • Caloriesfromfat 18%
  • Fat 2.7g
  • Satfat 0.5g
  • Monofat 1g
  • Polyfat 0.9g
  • Protein 4.2g
  • Carbohydrate 22.8g
  • Fiber 0.5g
  • Cholesterol 9mg
  • Iron 1.5mg
  • Sodium 128mg
  • Calcium 19mg

How to Make It

Step 1

Combine the pumpkin and vanilla extract, and set aside.

Step 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.

Step 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.

Step 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.

Step 5

Preheat oven to 350°.

Step 6

Uncover dough; bake at 350° for 20 minutes. Remove from pans; cool on wire racks.

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Ratings & Reviews

AEParker's Review

Kathyton
March 25, 2012
Like others, I was disappointed by the flavor - there is a distinct lack of pumpkin-y-ness in the final product. I tried adding more spices, but it still came out a bit bland. Probably won't make them again, unless I can figure out a way to pump up the pumpkin flavor. That said, the structure of the rolls themselves is perfectly fine.

cvannewkirk's Review

AEParker
January 24, 2010
These were OK and certainly have potential, but if I make them again, I will jazz them up a bit. They are soft with a great color that looks nice on the table, but have surprisingly little flavor. I like the suggestion from one reviewer to add pepitas. Definitely recommend an egg wash before baking to give the exterior more crust. I made knots instead of balls.

Kathyton's Review

cvannewkirk
November 27, 2008
Fine, but seemed to need a little something -- I'd try to bring out the pumpkin flavor more -- possibly more spices or adding more pumpkin stuff. I did mine as knots, then brushed them with an egg wash and topped with chopped pepitas, which was a good inspiration. I liked it enough to want to experiment with it some more -- It looks festive and I'm taking these rolls to thanksgiving dinner.
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