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Pumpkin Dinner Rolls

For a delicious roll at your Thanksgiving dinner table, try this roll. It is a very easy yeast roll recipe and are on the table in no time.—Connie Thomas, Jensen, Utah
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    3 dozen

Ingredients

  • 2 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1-1/4 cups canned pumpkin
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 2 large eggs, room temperature
  • 2 teaspoons salt
  • 2-1/2 cups whole wheat flour
  • 4-1/2 to 5 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
  • Cover and let rise until doubled, about 30 minutes. Preheat oven to 400°. Bake until golden brown, 12-15 minutes. Remove to wire racks.
Nutrition Facts
1 each: 134 calories, 3g fat (2g saturated fat), 19mg cholesterol, 161mg sodium, 23g carbohydrate, 2g fiber), 4g protein.

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