Thanksgiving is just around the corner. While you are setting your menu for the most anticipated feast try this simple spiced pumpkin dinner rolls. They are perfect, soft and pillowy with a hint of spices in the background. Spices are my weakness, and any chance I get, I will incorporate it.
This recipe is combination of recipes from “Better Home and Gardens magazine” and King Arthur flour website and my own touch to it. I made 12 large rolls which are perfect for breakfast or dinner. If you do not want large rolls, then you can make it into 15 rolls. If you want you can make it in skillet or baking tray. I like to see them as individual rounds so made it this way.
According to Marcus Tullius Cicero “Gratitude is not only the greatest of virtues, but the parent of all the others”. This Thanksgiving make sure to give thanks to somebody who has touched your life. First I am thankful to God, then my family and my friends.
Coming back to the recipe, dinner rolls with pumpkin is ultimate treat of this season. If you are planning the thanksgiving feast, make dinner rolls ahead. This one goes well with turkey and any other sides. Spices in the pumpkin dinner rolls are quite unique it has pumpkin pie spice, ground coriander and cayenne pepper. Best part is they are not overpowering and goes well with subtle pumpkin in the background. I added an egg to make really soft, if you want eggless skip that and increase amount of milk.
I love to add eggs as it adds protein to the dough and helps to increase in size and make it moist and soft. Fresh dinner rolls also tastes good if you slather with some butter. My kids and my friend’s 5 year old son loved it.
For this Thanksgiving try to make this dinner rolls and give me feedback, I am sure you will love them. Whether you are hosting a party or visiting friends and family, do not forget to take some rolls with you, your hostess will thank you. After all this is the season of gratitude share it from the bottom of your heart.
- 4 cups /520g all-purpose flour
- 2 ¼ teaspoon or 7g instant yeast
- 1/2 cup / 108g warm milk 120 degrees F to 130 degrees F
- 3/4 cup/187g canned pumpkin
- 1/4 cup/57g butter melted
- 1/4 cup/46g packed brown sugar
- 2 teaspoons/10g salt
- 2 large egg
- 2 teaspoon/3g pumpkin pie spice
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- White and/or black sesame seeds
In a small bowl, combine milk and yeast and set aside.
In the kitchen aid stand mixer bowl combine rest of the dough ingredients in a mixer and knead to make a soft, smooth dough.
Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it's puffy though not necessarily doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough into 12 equal pieces, and make it into smooth balls.
Place it in baking sheet lined with parchment paper and set aside for another 30 minutes or until they puff up little bit.
Towards the end of the rising time, preheat the oven to 350°F.
Do an egg wash and sprinkle white sesame seeds and bake it for about 18 minutes or until they becomes golden brown. A digital thermometer inserted into the middle of a center roll should register at least 190°F.
Remove the rolls from the oven, and brush with melted butter, if desired. After a couple of minutes, turn the rolls out of the pan onto a cooling rack.
Serve warm. Store completely cooled rolls, well-wrapped, at room temperature for several days; freeze for longer storage.
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