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Pumpkin Rolls

Tim Dineen

I make these just about every year for Thanksgiving… They’re extremely easy and really good.  I use the food processor to blend the butter and 2 cups of flour together and then add it to the rest of the flour and follow the instructions as written.

  • 1 package dry yeast
  • 1/3 cup sugar
  • 3/4 cup warm milk
  • 7 to 8 cups all-purpose flour
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 3/4 cup cold unsalted butter
  • 1 egg
  • 2 cups pumpkin
  • egg wash made by beating 1 large egg yolk with 1 tablespoon water

In a mixing bowl proof the yeast with 1 teaspoon of the sugar and the milk for 5 minutes.  Combine 7 cups of the flour, nutmeg, salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the egg, the pumpkin puree, and the yeast mixture and mix until it is combined well.

Using a dough hook, knead — adding as much of the remaining 1 cup flour as necessary — for about 10 minutes or until the dough is smooth and elastic.

Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered in a warm place for about 1 hour, or until it is doubled.

Turn the dough out onto your counter, divide it into 24 pieces, and form each piece into a ball. Place the balls onto a buttered sheet pan and let rise, covered with a kitchen towel, in a warm place for about 45 minutes or until they are almost double in size.

Brush the rolls with the egg wash and bake them in the middle of a preheated 350° oven for 35 to 45 minutes or until they are golden brown.

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