Pumpkin Dinner Rolls
These would be great with your Thanksgiving dinner!
Ingredients
- 1 cup canned unsweetened pumpkin puree
- ½ cup room temperature water
- 2¼ teaspoons active dry yeast
- 2 tablespoons honey
- 3½ cups bread flour, plus more as needed
- ¼ cup nonfat dry milk
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
Instructions
- Day one: Line a baking sheet with parchment paper.
- Combine all of the ingredients in a stand mixer and knead with the dough hook until smooth. You can also mix the ingredients in a large bowl, using a hand-held electric mixer, then knead by hand.
- Cover the bowl with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
- Flour your work surface and turn out the dough. Divide it into 12 equal pieces and roll each piece into a ball. Arrange the balls on the prepared baking pan and cover the pan with plastic wrap. Refrigerate overnight or up to 24 hours.
- Day 2 (baking day): Take the pan out of the refrigerator and heat the oven to 350℉.
- Remove the plastic and bake the rolls until nicely browned and the internal temperature is 205℉. on an instant-read thermometer, about 30 minutes. Transfer to a wire rack and let cool.
Nutrition
Serving: 1rollCalories: 177kcalCarbohydrates: 33gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 210mgPotassium: 131mgFiber: 2gSugar: 5gVitamin A: 3291IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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