Pumpkin Dinner Rollsbread Food

EASY PUMPKIN DINNER ROLLS

Steps:

• In a large bowl, add pumpkin puree, milk, butter, one egg, yeast, sugar, and salt together in a large bowl. Whisk to combine, about one minute.
• Add flour and stir well to combine until there are no dry flour visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula.
• Transfer the dough onto a clean and lightly greased surface. The oil will help keep the dough from sticking to your hands initially. You can also lightly oil your hands.
• Knead the dough until the dough is smooth and not sticky at all (*see notes below on how to knead dough). Because of the high fat content (butter and milk) in this recipe, it should take less than 5 minutes of kneading by hand to achieve a non-sticky and smooth dough ball. A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.
• Transfer the kneaded dough back into the bowl. Lightly apply some oil over the dough with a brush and cover the bowl with the lid. Let it rise for 1 hour or until doubled in size.
• Transfer the dough onto a clean surface and deflate the dough ball by punching the air out or pressing down with a rolling pin.
• Roll the ball of dough into a log and divide it into 15 equal pieces with a knife or bench scraper. Cover the dough with a damp cloth or cling wrap to prevent it from drying. When the dough loses moisture, it tends to form hard skin around its surface, which creates a crust when baking.
• Take one piece at a time, flatten each dough with your hands, and fold and press all edges into the center. Then, turn it over and cup the dough in your palm, making circular motions and shape each piece into a smooth, round ball. It should take less than 30 seconds to roll each piece into a smooth ball.
• Transfer the dough balls to a greased quarter sheet baking pan.
• Cover the baking tray with aluminum foil or seal it in a large Ziploc bag. Let the rolls rise for one hour. The rolls should almost double in size. Letting the dough rise in a warmer area will help the rolls rise faster. I leave my baking sheet in the oven (turned off) and leave another pan filled with boiling water at the bottom of the oven to help the rolls rise (proof) faster.
• Preheat oven to 375 F.
• Bake for 20 minutes or until the tops are golden brown. Lightly brush some melted butter on top and let the rolls cool on a wire rack for 15 minutes before serving.
• Serve with a side of condensed milk for dipping.

PUMPKIN-SHAPED DINNER ROLLS

Steps:

• Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.
• Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed.
• Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.
• Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.
• Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.
• Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls.
• Let rolls rise for about 30 minutes.
• Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls.
• Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.
• Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

PUMPKIN DINNER ROLLS

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.

PUMPKIN DINNER ROLLS IN THE BREAD MACHINE

Steps:

• Place pumpkin, water, milk, egg, oil, flour, sugar, salt, pumpkin pie spice, and yeast into a bread machine pan in the order suggested by the manufacturer. Select Dough setting and press Start.
• Turn dough out onto a lightly floured work surface. Shape into dinner rolls and place on lightly greased baking sheets. Cover with a towel and let rise until almost doubled in size, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until rolls are golden brown, about 15 minutes. Remove from the oven and immediately remove rolls from pans and cool on a wire rack to prevent crusts from becoming soggy.