These adorable pumpkin dinner rolls are delicious and so easy to make! Savory with a touch of pumpkin, perfect for the holiday season. Can’t you just see them as your Thanksgiving Rolls this year? Your family will remember them!
3 tablespoons grass-fed butter melted 1 large free-range egg (plus another to baste the rolls with) 1 cup organic whole milk scalded & cooled to lukewarm 1/2 cup organic pumpkin puree 3 3/4 cups organic all-purpose flour 2 1/4 teaspoons yeast
1/4 cup raw sugar 1 teaspoon salt cinnamon sticks cut
Preheat oven to 350F.
In an electric mixer with a dough hook attachment, mix together yeast, milk, sugar, butter, pumpkin, egg, and salt until combined.
Slowly add flour with the mixer on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and allow the dough to rest for 5 minutes.
Turn the mixer back on medium-low speed for 5 minutes (the dough should be soft and smooth). Move dough to a large oiled bowl, cover with oiled plastic wrap and let the dough rise until doubled (1 hour).
Punch the dough down and place on a lightly floured surface.
Divide the dough into 15 equal pieces and shape into balls, flatten slightly with your palm, with a sharp paring knife cut 8 slices (don’t cut all the way through) all the way around the dough to create a pumpkin shape.
Cut the Cinnamon stick into pieces and press a piece into the center of into each pumpkin.