FRASER ELISABETH TAN, PHD

Pumpkin Rolls

From Peggy!

VEG EF

Ingredients

  • 1/2 c warm water
  • 2 envelopes yeast
  • 1/2 tsp sugar
  • 7-8 cups all-purpose or bread flour
  • 1 c milk, scalded and cooled to 110°F
  • 1 cup canned pumpkin
  • 1 c light brown sugar
  • 1/2 c butter, melted
  • 1 tsp salt
  • 2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon, allspice, cloves

Directions

  1. In a large bowl, combine the water, yeast and sugar; let stand 10 to 15 minutes until foamy. Stir in 1 cup flour, milk, pumpkin, brown sugar, butter, salt and spices; mix until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth, about 10 minutes.
  2. Place dough in a greased bowl, turning to coat. Cover and let rise until doubled, 1.5-2 hours. Punch down dough and roll out to 1” thickness. Punch out 2 to 3” circles; re-roll scraps and punch out more biscuits. Arrange 1” apart on a baking sheet; let rise until doubled.
  3. Preheat oven to 350°F. Bake until golden brown, about 25 minutes.

Notes

  • You can make this in two loaves, but be careful to make sure the loaves cook all the way through.
  • You can also make these as pull-apart rolls. Divide the dough into 3ish oz balls: you should end up with 12+9 balls of dough. (Mine were roughly 3 1/4 oz each.)
  • Spray a 9x13 and an 8x8 pan with non-stick spray.
  • Place 12 rolls in the 9x13 pan (4 rows of 3) and 9 rolls in the 8x8 (3x3).
  • Let rise for 30ish minutes until nicely risen.
  • Bake at 350° for 25 minutes. Check the internal temp of the inside rolls to make sure it hits at least 190°; the 9x13 was fine at 25 minutes but the 8x8 took about 5 more minutes.