Ingredients for Pumpkin Dinner Rolls
- Active Dry Yeast
- 1 cup warm water (105-115°F)
- 1 cup pumpkin puree
- Margarine
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 2 cups whole wheat flour
- All Purpose Flour
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How to Make Pumpkin Dinner Rolls
- In a large mixing bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup warm water (105-115°F). Let stand for 5 minutes until foamy.
- Add 1 cup pumpkin puree, 1/2 cup (1 stick) melted unsalted butter, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon salt, and 2 cups whole wheat flour.
- Mix with a wooden spoon or electric mixer until well combined.
- Gradually add 3-4 cups all-purpose flour, one cup at a time, mixing until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Place the dough in a large, greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat oven to 200°F (93°C). Place a damp kitchen towel over the dough and put the bowl in the oven (turned off). Let rise for another 30 minutes.
- Grease a baking sheet.
- Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 3 equal portions.
- Roll each portion into a 12-inch circle. Cut each circle into 12 wedges.
- Roll up each wedge, starting from the wide end. Place them pointed-side down on the prepared baking sheet, leaving 2 inches between each roll. Curve the ends to form a crescent shape.
- Preheat oven to 400°F (200°C).
- Cover the rolls with a damp kitchen towel and let rise for 20-30 minutes, or until doubled in size.
- Bake for 12-15 minutes, or until golden brown.
- Let cool on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
96g
Fat
34g
Carbs
80g
