MAPLE-PUMPKIN DINNER ROLLS
Every year my family and I visit our local pumpkin patch. Afterward, we come home and enjoy our first autumn meal at which these dinner rolls appear, along with corn chowder and apple pie. -Sabrina Fraley, Georgetown, Kentucky
Provided by Taste of Home
Time 45m
Yield 16 rolls.
Number Of Ingredients 10
Steps:
- In a large bowl, mix cornmeal, brown sugar, yeast, salt, pie spice and 2 cups flour. In a small saucepan, heat 3/4 cup milk, syrup and 2 tablespoons butter to 120°-130°; stir into dry ingredients. Stir in pumpkin and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes., Divide and shape dough into 16 balls. Place in 2 greased 9-in. round baking pans or cast-iron skillets. Cover with kitchen towels; let rise until doubled, about 1 hour. Preheat oven to 375°., Brush remaining milk over dough. Bake 12-15 minutes or until golden brown., Melt remaining butter; brush over hot rolls. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 102mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN ROLLS WITH MAPLE STREUSEL FILLING
This is from the "Better Homes and Gardens 2002 Annual Recipes" collection. Cooking time does not include overnight rising time.
Provided by Purplefiend
Categories Yeast Breads
Time 1h52m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 14
Steps:
- For Rolls:.
- In a large mixing bowl stir together 1 1/2 cups of the flour and the yeast; set aside.
- In a medium saucepan heat and stir milk, water, butter, sugar and salt just until warm (120 deg to 130 deg F) and butter almost melts.
- Add milk mixture to dry mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of the bowl constantly. Beat on high speed for 3 minutes. Stir in canned pumpkin. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease surface. Cover with plastic wrap; refrigerate overnight.
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.
- Meanwhile, lightly grease 2 baking sheets. Divide each half of dough into 8 pieces. On a lightly floured surface flatten each piece into a 3 1/2-inch round. For each roll, place the round of dough in the palm of your hand. Place 1 generous Tbsp of Maple Streusal Filling in the center of each round. shape dough into a ball by pulling the edges of the dough up and over the streusal, pinching edges of dough o seal. Place rolls, smooth side up, on prepared baking sheets. Cover; let rise in a warm place until nearly doubled in size (30 to 40 minutes).
- Preheat oven to 375 deg F. Bake rolls for 12 to 14 minutes or until golden brown. Immediately remove rolls from baking sheets. Cool on wire racks.
- Streusal Filling:.
- In a medium mixing bowl combine all ingredients except butter. Stir to combine. Stir in the melted butter until combined.
- To make ahead:.
- To reheat rolls from room temperature, wrap in foil and warm in a 375 deg F oven about 7 minutes or until heated through. To reheat frozen rolls, wrap and warm in a 375 deg F oven for about 20 minutes or until warm.
Nutrition Facts : Calories 276.1, Fat 10.9, SaturatedFat 4.9, Cholesterol 32.1, Sodium 184.6, Carbohydrate 39.5, Fiber 1.8, Sugar 8.8, Protein 5.6
MAPLE-PUMPKIN DINNER ROLLS
This recipe is easily prepared in any moderate to large food processor, though you can also make the dough in a stand mixer with a dough hook or by hand. The rolls bake up moist and tender, though the recipe calls for minimal added fat. Canned, unseasoned pumpkin puree adds plenty of moisture, along with autumnal flavor and beautiful color. Maple syrup, rather than refined sugars, gives the rolls a delicate, earthy sweetness. For the best flavor, use dark B grade maple syrup. In a pinch, you can substitute an equal amount of dark brown sugar for the syrup. These rolls are best served hot from the oven, but you can also let them cool for reheating in a 350 degree F oven for 5-8 minutes when needed. Or freeze in a zip-close plastic bag for up to two months. Reheat wrapped in foil in a 350 degree F oven. The rolls are delicious on their own but are quite nice served with apple butter or a spoonful of cranberry sauce. In the unlikely event that you have any leftover, they make an excellent base for a mini-ham sandwich spiked with a grainy country-style mustard. Prep time includes rising time as well.
Provided by CookingONTheSide
Categories Yeast Breads
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, combine 2 cups of the flour, the cornmeal, yeast and salt; pulse to combine. (Alternatively, in a medium bowl, whisk the ingredients together then proceed with the recipe using a stand mixer).
- In small saucepan, melt the butter over low heat.
- Add the pumpkin puree, 3/4 cup milk and maple syrup.
- Stir over low heat just until very warm, about 120 F to 130 F on an instant-read thermometer.
- Add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined.
- Pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl.
- If using a processor, process for 2 minutes to knead.
- If using a stand mixer, knead with a dough hook for about 5 minutes.
- Turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand for 10 minutes.
- Coat two baking sheets with cooking spray.
- Uncover the dough and cut it into 16 equal pieces.
- In the palm of your hands, roll each piece into a smooth round ball.
- Set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap.
- Let the rolls rise in a warm place until doubled in size, about 1-1 1/2 hours.
- Near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 degrees F.
- Brush the tops of the rolls with milk and sprinkle with a dusting of cornmeal.
- Bake for 12-15 minutes, or until browned.
- Serve warm, or let cool and reheat before serving.
PUMPKIN DINNER ROLLS
For a delicious roll at your Thanksgiving dinner table, try this roll. It is a very easy yeast roll recipe and are on the table in no time.-Connie Thomas, Jensen, Utah
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 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., Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks.
Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 161mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 4g protein.
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