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Pumpkin Bread Rolls

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1 Pumpkin Bread Rolls Recipe

1.1 Ingredients:

1.2 Directions:

1.3 Print Recipe

2 Pumpkin Bread Rolls

2.1 Ingredients

2.2 Instructions

2.2.1 Before you go, check out these posts:

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These adorable pumpkin bread 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!

Pumpkin Bread Rolls Recipe

Ingredients:

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

Directions:

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. Cover and let rise for an hour. Preheat oven to 350F. Baste the rolls with beaten egg. Bake for 14minutes or until golden.

Print Recipe

Pumpkin Bread Rolls

RosevineCottageGirls.com

Course: Bread

Cuisine: American

Author: Rosevine Cottage Girls

Ingredients

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

Instructions

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 througall 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.
Cover and let rise for an hour.
Preheat oven to 350 F.
Baste the rolls with beaten egg.
Bake for 14 minutes or until golden.