PUMPKIN-SHAPED DINNER ROLLS
This very Instagram-friendly roll is the perfect thing to bring to that holiday gathering, and can be made using your favorite dinner roll recipe. Sure, these take longer to make than your already perfectly fine dinner rolls, but that's nothing when you consider all the compliments that will be coming your way.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h20m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 26.5 g, Cholesterol 11.8 mg, Fat 5.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 230.4 mg, Sugar 2.5 g
PUMPKIN KNOT YEAST ROLLS
These are the softest and most delicious rolls I've ever had. There's NOT a bit of pumpkin flavor....the pumpkin just seems to add moistness and color. My father and brother (who don't eat pumpkin) love these rolls when I make them at holiday dinners. I have to make a double batch because some people just sit and fill up on these rolls instead of dinner. They stay soft for days if wrapped. Prep time includes the waiting time for rising.
Provided by Parsley
Categories Breads
Time 2h16m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flour. Stir in enough of remaining flour to form a soft dough. Turn onto a lightly floured surface----knead until smooth and elastic-like (should take about 5-7 minutes). Place in a large greased bowl and turn once to grease top. Cover with a clean towel or paper towels and let rise in a warm place until doubled---takes about 1 hour. Punch dough down; turn onto lightly floured surface; divide in half. Shape each portion into 12 balls (so you'll have 24 balls total). Roll each ball into about a 10" rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover again with towels and let rise until doubled---takes about 30 minutes.
- Meanwhile, in a small bowl, whisk together water and 1 remaining egg. When rolls are done doubling again, brush them with the egg wash. Bake at 350 for about 15-16 minutes or until lightly golden brown. Remove and serve or place on wire racks to cool slightly. Serve warm or cooled with butter or honey butter.
Nutrition Facts : Calories 162.4, Fat 3.7, SaturatedFat 2, Cholesterol 30.8, Sodium 136.4, Carbohydrate 27.6, Fiber 1.2, Sugar 5.1, Protein 4.5
PUMPKIN KNOT ROLLS
These delicately-flavoured rolls add a festive touch to any table, and are surprisingly easy to make!
Provided by skat5762
Categories Breads
Time 2h20m
Yield 2 dozen rolls
Number Of Ingredients 10
Steps:
- In a mixing bowl, dissolve yeast in warm milk.
- Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour.
- Beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly 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.
- Punch dough down.
- Turn onto a lightly floured surface; divide in half.
- Shape each portion into 12 balls.
- Roll each ball into a 10-inch rope; tie into a knot and tuck ends under, place 2 inches apart on greased baking sheets.
- Cover and let rise until doubled, about 30 minutes.
- In a small bowl, beat water and remaining egg.
- Brush over rolls.
- Sprinkle with sesame or poppy seeds if desired.
- Bake at 350 for 15-17 minutes or until golden brown.
- Remove from pans to wire racks.
Nutrition Facts : Calories 1940.1, Fat 46.3, SaturatedFat 25.1, Cholesterol 415.6, Sodium 2137.7, Carbohydrate 325.1, Fiber 11.1, Sugar 52.3, Protein 52.6
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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4.3/5 (50)Calories 110 per servingTotal Time 3 hrs 10 mins
- Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough., Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it's puffy though not necessarily doubled in bulk., Gently deflate the dough, and transfer it to a lightly greased work surface., Divide the dough into 24 equal pieces.
- Round each piece into a smooth ball, or shape into knots., For pull-apart rolls, lightly grease two 9" round cake pans or one 9" x 13" pan.
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