I found this recipe (more or less) in Taste of Home magazine. It’s easy and great for the fall and winter, when we have a lot of pumpkin on our hands. The original recipe made twice as much, but there’s no reason for me to make 2 dozen rolls for G. and I. If you want to double it, double all the ingredients except the egg.
Pumpkin Dinner Rolls
1/4 ounce active dry yeast
1 teaspoon salt
1/8 teaspoon ground nutmeg
3 to 3 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons milk
1/4 cup butter, cubed
1/4 cup honey
6 ounces mashed, cooked pumpkin
1 large egg, lightly beaten
poppy seeds or pepitas (roasted pumpkin seeds) to decorate
I combine all the ingredients in a bread machine on the dough cycle and then go to step 3. If you don’t have a bread machine:
- In a bowl, mix yeast, salt, nutmeg and 3 cups flour. In a saucepan, heat milk, butter and honey to 120-130 degrees. Add to the dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough.
- Turn dough onto a floured surface; knead until smooth, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls.
- Divide between two greased 9-in. round baking pans.
- Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375 degrees.
- Brush roll tops with beaten egg; sprinkle with seeds. Bake 20 minutes or until golden brown. Cover loosely with foil during the last 5-7 minutes if needed to prevent over-browning. Remove from pans to wire racks.