Spiced Pumpkin Rolls

These Spiced Pumpkin Rolls are a seasonal spin on the classic dinner roll. If you don’t normally make homemade rolls for special dinners, this recipe might just change your mind! I promise you the extra effort is totally worth it! Serve these at your Thanksgiving feast or holiday party and watch your guests ooh and aah. Moist, full of fall spices and bursting with delicious pumpkin flavor. Canned pumpkin can be used to make these dinner rolls, but if you are feeling extra ambitious, go ahead and use homemade pumpkin puree. The recipe makes 2 braided loaves or 18 dinner rolls or even 1 braided loaf and 9 dinner rolls.

Just do what you feel, they’re great either way! If you decide to make only nine dinner rolls,  just bake the rolls in an 8 inch square pan. If you plan on making these for a special dinner or even Thanksgiving dinner, you can prepare the rolls ahead of time and place in the refrigerator until ready to bake. See the printer friendly version link for detailed directions on how to prepare these rolls ahead of time. 

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Spiced Pumpkin Rolls

Printer Friendly Version

Ingredients:

  • 4 teaspoon active dry yeast, or approximately 2 envelopes
  • 1/4 cup warm milk  (110 degrees F)
  • 5 1/4 cups all-purpose flour
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/3 cup brown sugar
  • 1 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/4 cup melted butter
  • 1 3/4 cup pumpkin puree (15 oz can of pumpkin puree)
  • egg wash (1 egg lightly beaten with 1 tbsp of water)

Directions:

  1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
  2. In the bowl of a stand mixer combine the milk and yeast and let rest 10 minutes until foamy.
  3. In a medium bowl whisk together flour, cinnamon, ginger, cloves, cardamom, brown sugar and salt; set aside.
  4. In a medium bowl, combine eggs, melted butter and pumpkin puree. After the yeast and milk have rested for 10 minutes, add the pumpkin puree mixture and mix with the stand mixer fitted with the paddle attachment until combined. Add 1/2 of the dry ingredients and mix on low until combined, about 30 seconds. Add the remaining dry ingredients and mix on low speed until combined, about 30 seconds. Remove the paddle attachment and fit the stand mixer with the dough hook. Mix with the dough hook on medium-low until smooth and somewhat sticky, about 3-5 minutes.
  5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
  6. After the dough has doubled in size, turn it out onto a lightly floured surface, cover with a kitchen towel and let rest for 10 minutes. Then shape into rolls or a braided loaf.
  7. To make a braided loaf, Lightly grease large baking sheet and set aside. Transfer dough to lightly floured work surface. Divide dough into 2 pieces, one roughly half size of other. (Small piece will weigh about 9 ounces, larger piece about 18 ounces.) Divide the large piece into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1 inch in diameter. Line up ropes of dough side by side and pinch ends together. Braid the free ends together, pinching the braid closed at the end and tuck both ends under braid. Place braid on baking sheet. Divide smaller piece of dough into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1/2 inch in diameter. Braid together, pinching ends to seal. Brush some of egg wash on top of large loaf and place small braid on larger braid.
  8. To make dinner rolls, lightly grease a 9×13 inch square baking pan. Divide into 18 balls (about 3 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand and place in prepared baking pan.
  9. After your dough is shaped, cover it loosely, and let it rise for another 1 ½ hours. Meanwhile, preheat your oven to 350 degrees F.
  10. Brush the top of the bread lightly with the egg wash. Bake until golden brown and an instant read thermometer inserted in center reads 190 degrees, 30-35 minutes. Remove the bread from the oven and allow to cool on a rack.

Yields: 2 braided loaves or 18 dinner rolls

Source: adapted from The Cilantropist, originally adapted from King Arthur Flour

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23 Responses to Spiced Pumpkin Rolls

  1. These look so seriously delicious!! I don’t normally make rolls or bread, although I have in the past. Homemade tastes sooo good. These are enticing me!

  2. Oooh, yeah! I need (?) to try making more breads. Those are beautiful!

  3. Dear Christina, these rolls look delicious. Thanks for sharing such yummy recipe

  4. Those look great! I think they would make a great addition to our Thanksgiving table.

  5. ChgoJohn says:

    THese do look good and I bet they’d brighten any Thanksgiving table.

  6. Erin says:

    Oh my goodness. You’re right I don’t usually make rolls with dinner but I totally want to make these.

  7. What a great idea! These are so festive for this time of year!

  8. Deanna says:

    There are so many sweet pumpkin recipes out there that it’s nice to see something savory! They look delicious!

  9. muppy says:

    i find it funny when i read canned pumpkin, you can’t buy that easily here in sydney. looks so yummy 🙂

  10. Jenny says:

    Ahh this look wonderful, I’ve been having such a pumpkin craving!

  11. I wanted to let you know that I have given you “The Versatile Blogger” award on my blog at http://eatwhatyouvegot.blogspot.com/2011/10/versatile-blogger-award.html

  12. Wow the rolls and the bread look amazing!!! That bread looks like a challah. Will def have to try!

  13. Pingback: Rum Raisin Pumpkin Bread Pudding | Sweet Pea's Kitchen

  14. What an amazing colour – bet they taste and smell just great!

  15. Betsy says:

    These look great! I love the braided loaves, they look like they turned out beautifully. We’re hosting an online Seasonal Potluck and October is pumpkin month. If you’d like to link your recipe, we’d love to have you! http://bit.ly/eLlgG2

  16. I would love one of these right now! I love the color!

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  19. Michelle says:

    I have been throwing pumpkin in all my bread too! so yummy and the color is enticing!

  20. Pingback: Thanksgiving Countdown | Sweet Pea's Kitchen

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