Pumpkin Dinner Rolls

Fall is officially here, and with it, my favorite flavor has returned. If you are looking for something delicious made with pumpkin, but that isn’t a dessert, these pumpkin rolls are for you! I think I need to bake some soon now that the weather is cooling down. What is your favorite pumpkin recipe?

Pumpkin dinner rolls

Pumpkin Dinner Rolls Taste of Home Recipes Across America: 735 of the Best Recipes from Across the Nation By Taste of Home

Serve these spicy-sweet pumpkin rolls for dinner — or any time of day — and get ready to hear a chorus of “yums” in your kitchen!
— Linnea Rein, Topeka, Kansas

Prep: 20 Min. + Rising
Bake: 20 Min.
Makes: 20 Rolls

¾ cup milk
⅓ cup packed brown sugar
5 tablespoons butter, divided
1 teaspoon salt
2 packages (¼ ounce each) active dry yeast
½ cup warm water (110° to 115°)
2 to 2½ cups all-purpose flour
1½ cups whole wheat flour
½ cup canned pumpkin
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

1. In a small saucepan, heat milk, brown sugar, 4 tablespoons butter and salt to 110°-115°; set aside.

2. In a large bowl, dissolve yeast in warm water. Stir in milk mixture. Add 1½ cups all-purpose flour, wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, about 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.

4. Punch dough down. Divide into 20 pieces; shape into balls. Place in a greased 13×9-in.baking pan. Cover and let rise for 30 minutes or until doubled.

5. Melt the remaining butter; brush over the dough. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

About Catherine Cassidy, Taste of Home Editor-in-Chief.
Catherine M. Cassidy is Editor-in-Chief of Taste of Home. She is responsible for driving editorial direction and product strategy across the brand’s media platforms. They includeTaste of Home, the number one food and entertaining magazine in the world; TasteofHome.com; social media; special interest publications; and cookbooks. She also is responsible for editorial direction for the magazines Simple & Delicious and Healthy Cooking and Enthusiast Brands Birds and Blooms, Country, Country Woman, Farm and Ranch Living, and Reminisce.

Cassidy has toured the country as the face of Taste of Home for national and local TV, radio, and newspaper interviews in support of the best-selling Taste of Home products, including its cookbooks.

Prior to joining Taste of Home, Cassidy served as Editor-in-Chief of Prevention magazine, the nation’s largest health publication, at Rodale, Inc. Cassidy joined Rodale in 1986 as an associate editor in the book division, and was later named Executive Editor of Rodale’s Custom Publishing division. She started her career at Runner’s World and Fit magazines in Mountain View, California. Cassidy lives in Mequon, Wisconsin, with her husband and two daughters.

About Taste of Home
Taste of Home is a go-to resource for the holidays and any time of the year for information on food, cooking and entertaining. Each year, thousands of great home cooks from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published in Taste of Home magazines and online, making Taste of Home one of the largest and most successful practitioners of user generated content. Before being published, every recipe is tested in the Taste of Home Test Kitchen to ensure that it can be prepared with affordable, everyday ingredients from regular grocery stores. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest.

For more information please visit http://www.recipesacrossamerica.com, and follow on Facebook and Twitter

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