For those of you that love to bake bread and those of you that avoid baking bread, this is one recipe you must try. They always turn out light and fluffy. Pumpkin Yeast Rolls are the perfect accompaniment to all of your fall soups and stews. Delicious slathered with butter and apple butter. These rolls are perfect for leftover turkey sandwiches!
Pumpkin Yeast Rolls
Ingredients
- 2 packages active dry yeast
- 1 cup milk (heated to 110 - 120 degrees)
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1 cup canned pumpkin
- 1 teaspoon salt
- 3 eggs divided/two for the dough and one for topping
- 5 1/2 - 6 cups flour
- 1 tablespoon cold water
Instructions
-
In a large mixing bowl, combine yeast and warm milk, Add the butter, sugar, pumpkin, 2 eggs, and salt; stir well. Stir in flour, one cup at a time. Turn flour out onto a slightly floured board and knead until smooth and elastic, about 6 - 8 minutes. ( if using a stand mixer, you can use your dough hook to combine dough and knead ) Place dough in a greased bowl, cover and let rise for one hour. Punch dough down and place on a lightly floured board. Divide dough in half and then cut each half into 12 portions. Form into balls and either place in a greased muffin tin or roll each piece into a 12 inch rope and tie into a knot and place on a parchment lined baking sheet. Cover rolls and let rise for one hour or until double in size. Preheat oven to 350 degrees. Whisk together the remaining egg and water, brush the tops of each roll just prior to baking, sprinkle with sesame or poppy seeds, if desired. Bake rolls for 15 - 17 minutes, or until golden brown. Place rolls on a rack to cool.