I made these pumpkin rolls the other day using a recipe I found on King Arthur Flour and absolutely adore them. They are ever so soft and taste of pumpkin spices. These are perfect dinner rolls and would be a great addition to Thanksgiving dinner.
I was worried when I made the recipe because the dough barely rose, unlike most other yeast dough recipes I’ve made in the past. But in the end, these rolls still came out really soft and yummy.
Soft Pumpkin Rolls
- 4 3/4 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/3 cup brown sugar
- 1 1/2 tsp salt
- 1 tbsp instant yeast
- 1 (15-oz) can pumpkin
- 2 large eggs
- 1/4 cup melted butter
- Combine all of the dough ingredients, and mix and knead them with the dough hook attachment on your mixer until you’ve made a smooth, somewhat sticky dough (I kneaded mine in the machine for 5 minutes).
- Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won’t be wildly puffy.
- 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, until they look puffy, though not doubled in bulk.
- Preheat the oven to 350°F. Bake the rolls for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190"F (I didn't bother with the instant read thermometer).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.