Can’t you smell that yeasty savory-sweet pumpkin goodness? Many holiday memories center around special smells and timeless traditions. In marriage, the husband will bring some of his, you will bring some of yours, and you will create some special new holiday traditions as well. For our family, these Pumpkin Yeast Rolls have become a fall favorite that we try to enjoy a few times during the Thanksgiving and Christmas Holiday season.
These come together really quickly when I let my maidservant do all of the heavy lifting. What? You didn’t know I had maidservants? Why yes, I wouldn’t dare be a modern homemaker without them. For this recipe I let my expert bread machine Beatrice mix, knead and fold all the dough for me. I have also let my maidservant Kinsey the Kitchenaid mixer prepare the dough for me in the past. These girls really work hard for me so I can double my homemaking efforts. I don’t even have to give them time off for the holidays. Bonus!
Some of us – myself included – were a little wary about trying these Pumpkin Yeast Rolls. Most pumpkin recipes are usually sweet, right. Pumpkin pie, pumpkin muffins, pumpkin cream cheese rolls, pumpkin spice lattes… Oh good gravy, I am getting distracted! Anyway, let me just say they were very well received. I mean, who doesn’t love fresh yeast rolls? Not anyone I know. Let me know in the comments if your family likes them too!
Perfectly Pumpkin Yeast Rolls
Ingredients
- 5 Cup Bread Flour Can use AP Flour
- 1 1/2 Tbs Yeast
- 1/3 Cup Brown Sugar
- 1 tsp Real Salt
- 2 Tbs Butter, softened
- 2 tsp Pumpkin Pie Spice can substitute cinnamon
- 1 Cup Pumpkin Puree
- 1 Cup Milk, barely warm
- 1 Egg
Instructions
- In a medium bowl stir together warm milk, yeast, pumpkin puree, egg, and softened butter – wet ingredients.
- In a separate bowl combine 4 cups of flour, salt, and sugar – dry ingredients.
- If using a bread machine place the dry ingredients in the bottom of bread pan then pour the liquid mixture over the top. Select the "dough" cycle and press Start. As the dough begins to form a ball you can add up to the remaining 1 cup of flour as needed. Dough will be slightly sticky but should hold up nicely in the shape of a ball. Complete cycle and allow to rise 1 hour.
- If using a stand mixer you can attach the dough hook and put the dry ingredients in the mixer bowl. Pour the liquid in and turn on the mixer to LOW speed. As it mixes, scrape the sides of the bowl clean twice. Add in the final cup of dough to be sure it forms a ball and now cleans the sides of the bowl. Turn up to medium speed and knead for 6-8 minutes. Remove the dough hook, cover the bowl of dough and allow to rise for 1 hour.
- Remove dough from pan or bowl onto prepared surface.
- Divide the dough into 24 even pieces.
- Roll each piece into a small rectangle then roll up the rectangle.
- Flatten the rectangle slightly with your palm and tuck in both ends of the roll.
- Place on prepared pan approximately and inch apart.
- Repeat for the remaining 23 rolls.
- You should now have a pan with 24 rectangle dough rolls. Great job!
- Allow the rolls to rise in a warm place for 30 minutes or until double in size. I prefer my oven with the light on.
- REMOVE the rolls and preheat the oven to 375°F.
- When ready place the pan in the oven and bake for about 13 mins. A little less if you see them browning too quickly.
- Remove the rolls and brush them with a mixture of 2T melted butter and 1T honey. You won't regret it!