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  • Pumpkin Pull-Apart Rolls

    1 vote
    Pumpkin Pull-Apart Rolls
    Prep: 4 hours Cook: 25 min Servings: 7
    by Robyn Savoie
    269 recipes
    >
    Delicious rolls subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham.

    Ingredients

    • 2 Tbsp Water
    • 2 Large Eggs
    • 1/4 Cup Vegetable Oil
    • 1 Cup Fresh Pumpkin, Cooked & Mashed
    • 4 Cups Bread Flour
    • 1 1/2 Tsp. Salt
    • 1/2 Cup Packed Light Brown Sugar
    • 1 1/2 Tsp. Pumpkin Pie Spice
    • 1 Tbsp. Active Dry Yeast
    • 1/4 Cup Unsalted Butter, Melted (Topping)

    Directions

    1. Traditional Method: Combine yeast, 2 cups bread flour, and other dry ingredients.
    2. Combine water, oil and pumpkin; heat to 120° to 130° F. Add to flour mixture; beat 2 minutes on medium speed. Add eggs; beat 3 minutes.
    3. By hand, stir in enough remaining bread flour to make a soft dough.
    4. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl; turn to grease top. Cover; let rise until dough tests ripe.
    5. Shaping, Rising And Baking: Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 3 parts; divide each third into 5 pieces. Shape each piece into a smooth ball. Dip tops in melted butter.
    6. Place in greased 13 x 9- inch pan. Cover; let rise until indentation remains after lightly touching side of a roll.
    7. Bake in preheated 375°F oven for 20 to 25 minutes until golden brown. Remove rolls from pan. For soft sided rolls do not break apart. Cool on rack.

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    Comments

    • Smokinhotchef
      Smokinhotchef
      Hey Robyn, I really like this recipe and I LOVE the implement of the spices and brown sugar. I can see myself enjoying this with an unctous cream cheese, marscapone and pumpkin spread, whipped to airy delightfulness and spiked with some vanilla bean paste!!! I may have to put that to paper lol Thanks for sharing this sensory loaded recipe!!
      • Salad Foodie
        Salad Foodie
        You must have read my mind on this one. I have been conjuring a pumpkin yeast roll, but in my dreams it has a more pronounced pumpkin flavor, and some Parmesan cheese. I am going to pursue this! Your rolls look light and luscious!
        1 reply
        • Robyn Savoie
          Robyn Savoie
          Thank you. When I first thought of it, I thought the pumpkin would make it heavy and dense, like a quick bread. So I procrastinated. Finally gave it a try. If you would like more of a pronounced flavor, try using the condensed canned pumpkin. I'm not a fan of it, prefer fresh. Parmesan cheese sounds good, if you nix the brown sugar and pie spice.

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