It’s October, so naturally the BOM (bread-of-the-month) for the Facebook Artisan Bread Bakers group would be something featuring pumpkin. However, unlike the very pumpkiny Pumpkin Gingerbread we made a few years ago at this time, the pumpkin in these dinner rolls is there more for texture and color than flavor. In fact, several of the bakers reported not tasting any pumpkin in the rolls at all. My friend Kayte, avowed pumpkin hater, made these rolls and loved them.
I found the recipe here. I made a few changes to the recipe. I used my yeast conversion chart to convert the active dry yeast called for in the recipe to instant yeast and ended up cutting back the amount of yeast in the recipe, as it seemed like way too much to me. I substituted bread flour for the flour. And I reworked the mixing instructions to make the dough in my Kitchen Aid mixer.
Pumpkin Dinner Rolls
Makes 24 rolls (Adapted from Peter Reinhart)
- 6 cups bread flour
- 2 1/2 tablespoons instant yeast
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup lukewarm milk
- 6 tablespoons butter, at room temperature
- 1 cup canned pumpkin
- 2 eggs, at room temperature
- Stir together flour, yeast, sugar, and salt in electric mixer bowl. Add remaining ingredients and mix on low with paddle attachment until well mixed, approximately 1 minute.
- Switch to dough hook and knead on low speed for 5 minutes, adding flour or water, as necessary, to achieve a smooth, elastic dough that is tacky, but not sticky.
- Place dough in large oiled bowl and turn dough to oil top. Cover bowl with a clean, lint-free towel and allow dough to rise in warm place until doubled, approximately 1 1/2 hours.
- Turn dough out onto lightly floured board or Silpat. Divide dough in half, then divide each half into 12 pieces.
- Working with one piece of dough at a time, roll the dough under your palms into a rope approximately 10-12 inches long.
- “Tie” the dough rope into a knot. (For detailed shaping instructions, click here.)
- Place the rolls on a baking sheet lined with parchment paper or Silpat. Cover pan and let rolls rise until nearly doubled, approximately 1 hour.
- Preheat oven to 350-degrees F. Just before baking, brush the rolls with egg wash (1 egg beaten with a pinch of salt).
- Bake the rolls for about 16-18 minutes, or until golden and baked through.
- Serve hot from the oven, plain or with butter, honey butter, or pumpkin butter.
These rolls were absolutely delicious — softy, yeasty, and as good as any dinner roll I’ve ever eaten. I baked one pan on the day I made the dough and refrigerated the other pan for a few days before baking. Both batches came out great.
These rolls will be appearing on my table for Thanksgiving this year and for many years to come. Give them a try; I’d be willing to bet they’ll be on your Thanksgiving table, too.