Pumpkin Dinner Rolls

I can hardly believe it's October already!? Even more hard to imagine that in just a few short days we're going to have Thanksgiving holiday here in Canada. Where did the time go? And when? Anyway, time to get busy and do some ahead preparations for my family dinner.

I enjoy baking and what better time to do it then on a chilly day like today! Nothing like the aroma of freshly baked buns warming up the kitchen! These are my favorite buns for the occasion.


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These pumpkin rolls are a perfect addition to your Thanksgiving table. They are easy and fun to make!  For the pumpkin pure, use just the plain pumpkin pure, not the pie filling which has added spices to it. They can be baked ahead and placed in an airtight container in the freezer. Thaw them out on the counter a few hours before you need them.

They can make a great decoration also. Place one on each table setting, just before you sit down to dinner so they don't dry out.

Enjoy!

Pumpkin Dinner Rolls


INGREDIENTS
1/2 cup 2 % milk, scalded and divided
2 1/2 tsp active dry yeast
1/2 tsp sugar
1/4 cup butter or margarine
1/2 cup pure pumpkin pure
1 tbsp coconut  sugar(or brown sugar)
1/4 cup water
2 eggs, divided
2 1/2 to 3 cups flour all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
10-12 pecan halves, sliced into 3 vertical sections


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DIRECTIONS

Place half the milk in a small bowl; add yeast and sugar; stir together and set aside until foamy. This is called proofing the yeast.

Melt the butter in a small pot; add the pumpkin pure, sugar, water and the remaining milk. Whisk together until well combined. Transfer to a mixing bowl. Mix in the yeast and one egg.

In a separate bowl, stir together the all-purpose flour, whole wheat flour and the salt. Add it slowly to the mixing bow and using a dough hook, knead the mixture adding more flour, as needed until dough cleans  from the side of the bowl.

Turn the dough out to a flour dusted board. Knead with hand to form a smooth and rounded ball. Place it in a lightly greased bowl turning over to grease top. Cover with a peace of plastic wrap and let rest in a warm and draft free place for 1 hour or until it doubles.

Punch the dough onto the flour dusted board. Cut dough in half than each half in 9 or 10 pieces. Roll each piece and shape into a ball. Flatten them a little with the palm of your hand. Using a knife, give 8 cuts on the edge to mimic flower pedals but leave the center uncut.

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Poke the center of each roll with the end of a wooden spoon (or your finger) to give a deep indentation.

Place them, on parchment paper lined baking sheet, about 2-inch apart, and let them rise for 45 minutes, or until doubled in size. (If the center indentation is not obvious on the rolls, poke them again).

Whisk the egg to make an egg wash. Brush the pumpkin rolls and bake in preheated oven at 350°F for 12 to 15 minutes or until they get slightly golden.

Insert pecan slices on top to mimic pumpkin stems.

Serve.

Makes: 18-20 roll

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Happy Thanksgiving!!


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