Description
Soft and spiced pumpkin bread rolls perfect for the holidays.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup milk (for brushing)
- 1 tablespoon sugar (for brushing)
Instructions
- In a small bowl, combine warm water and 1 tablespoon of sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until foamy.
- In a large bowl, whisk together flour, remaining sugar, pumpkin pie spice, and salt.
- Add the foamy yeast mixture, pumpkin puree, melted butter, and egg to the dry ingredients.
- Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces.
- Shape each piece into a roll.
- Place the rolls on a baking sheet lined with parchment paper, leaving some space between them.
- Cover and let them rise for another 30-45 minutes.
- Preheat your oven to 375°F (190°C).
- Brush the tops of the rolls with milk and sprinkle with the remaining tablespoon of sugar.
- Bake for 15-20 minutes, or until golden brown.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- Adjust flour as needed during kneading.
- A warm place can be an oven with just the light on.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg