As much fun as it is to try to play around with my favorite pumpkin recipes and create new versions, I still like to make the original classics too. So last weekend, I remade the original pumpkin spice bread rolls I fell in love with.
Lightly spiced, super fluffy, these bread rolls are the perfect accompaniment to a Thanksgiving feast or any dinner really. You can eat them plain, stuff them with proteins or veggies, use them to mop up sauce, the possibilities are endless.
I made these for Thanksgiving last year and am contemplating on doing it again this year as well. Though I do have a few more dinner roll recipes to try out before I make a final decision.
Pumpkin Spice Rolls
4 3/4 cups All-Purpose Flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup brown sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
15-ounce can pumpkin
2 large eggs
1/4 cup melted butter
1. Combine all of the dough ingredients, and knead them with the dough hook attachment on your mixer for five minutes. Dough will still be sticky. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 1/2 hours. It will expand, but not a huge amount.
2. Turn the dough out onto a lightly floured surface, divide it in half. Working with the half dough, divide into 9 pieces. Roll the 9 pieces of dough between your palms until they are smooth round balls. Place balls into a 8 x 8 baking pan lined with parchment paper. Repeat process with other half of dough, placing balls into another baking pan. Cover both pans with a proof cover or lightly greased plastic wrap, for about 90 minutes.
3. Bake the bread in a preheated 350°F oven for 30 minutes.
Recipe from King Arthur's Flour