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.
PUMPKIN KNOT ROLLS
These rolls are the lightest, most delicious ones I've ever tasted...and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. -Dianna Shimizu Issaquah, Washington
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a 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, 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-in. rope; tie into a knot and tuck ends under. Place 2 in. 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 165 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
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 YEAST ROLLS
These are pumpkin flavored and shaped like pumpkins, they are easy and look great on your table at Thanksgiving. I will post a picture after Thanksgiving.
Provided by Pumpkie
Categories Yeast Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Place almonds in small resealable plastic bag.
- Add food color, seal bag.
- Shake bag until almonds are evenly colored.
- If you would like them to be a darker green add more color, I also dye a few extras in case any break.
- Place almonds on wax paper to dry.
- Combine hot roll mix, yeast package from mix, and pumpkin pie spice in large bowl, stir to mix well.
- Combine cider and warm water in small saucepan.
- Heat over medium heat until cider mixture is hot (120 to 130F) pour over dry ingredients.
- Add butter and whole egg; stir until dough pulls away from side of bowl.
- Place dough on lightly floured surface; knead until smooth and elastic, about 5 minutes.
- Cut dough into 16 equal pieces; roll each piece into a ball.
- Combine egg white and cold water in small bowl; beat lightly with fork until well blended.
- Brush egg white mixture evenly onto rolls, covering them completely.
- With a sharp knife, lightly score surface of each roll, beginning at top center and comming down around sides of roll to resemble a pumpkin.
- Insert 1 almond sliver into top of each roll for stem.
- Lightly grease baking sheet.
- Place rolls 2 inches apart on prepared baking sheet.
- Cover loosley with towel; let rise in warm place 20- 30 minutes or until doubled in size.
- Remover towel.
- Preheat oven to 375°F Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 140.7, Fat 6.1, SaturatedFat 2.1, Cholesterol 16, Sodium 382.3, Carbohydrate 18.2, Fiber 0.6, Sugar 3.4, Protein 2.9
PUMPKIN DINNER ROLLS
These are very light rolls pleasantly flavored with pumpkin, that could be served with a main dish. Home cooked pumpkin could be used instead of the canned pumpkin. BTW, one 15 oz can of pumpkin contains about 2 cups. This recipe yields about 3 pounds of dough. Prep time includes rising times. Each roll is 1 1/2 oz
Provided by mianbao
Categories Yeast Breads
Time 3h25m
Yield 32 rolls
Number Of Ingredients 9
Steps:
- Put warm water into a large bowl and sprinkle the yeast over the surface; stir to moisten yeast and wait a few minutes for it to start dissolving.
- Stir in pumpkin, butter, sugar, egg, salt and 3 cups of the flour.
- Beat until smooth.
- Mix in enough remaining flour to make a dough that can be handled, but still soft.
- Knead on a lightly floured surface until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, about 1 hour.
- Punch down dough and divide it in half.
- Round off each half to make 16 balls, place the dough balls into a greased 9-inch square pan.
- Do the same with the remaining dough.
- Let rise until double, about 45 minutes.
- Heat oven to 350º F.
- Bake until golden and cooked through, 20 to 25 minutes.
- (In my oven there were areas that browned too quickly; I covered them with foil and continued baking until done.).
Nutrition Facts : Calories 109.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.4, Sodium 112.5, Carbohydrate 17.5, Fiber 0.6, Sugar 2.1, Protein 2.4
PUMPKIN PAN ROLLS
Serve these spicy-sweet pumpkin rolls for dinner-or at any time of day-and get ready to hear a chorus of yums in your kitchen! -Linnea Rein, Topeka, Kansas
Provided by Taste of Home
Time 40m
Yield 20 rolls.
Number Of Ingredients 12
Steps:
- In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter and salt to 110°-115°; set aside. , In a large bowl, dissolve yeast in warm water. Stir in milk mixture. Add 1-1/2 cups all-purpose flour, whole wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough., Turn onto a 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. Divide into 20 pieces; shape into balls. Place in a greased 13x9-in. baking pan. Cover and let rise for 30 minutes or until doubled. , Preheat oven to 375°. Melt remaining butter; brush over dough. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PUMPKIN ROLLS I
Pumpkin Rolls perfect for Thanksgiving!
Provided by Katy
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h10m
Yield 32
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
- Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
- Bake at 375 degrees F (190 degrees C) for 15-20 minutes.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 23.2 g, Cholesterol 23.1 mg, Fat 4.9 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 200.3 mg, Sugar 1.8 g
PUMPKIN-SHAPED ROLLS
These cute pumpkin-shaped rolls are worth the effort. They're a festive fall favorite in my household. If you don't have pumpkin on hand, try using sweet potato. -Veronica Fay, Knoxville, Tennessee
Provided by Taste of Home
Time 1h15m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, garlic powder, onion powder, dried onion, fresh herbs, salt, cayenne, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough; turn onto a lightly floured surface. Divide and shape into 12 balls; flatten slightly. Wrap each ball in 4 pieces of kitchen string, creating indentions to resemble a pumpkin. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 15-20 minutes. If desired, brush with melted butter. Remove from pans to wire racks to cool. Cut and discard string. Before serving, insert pretzel halves in top of each roll.
Nutrition Facts : Calories 211 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 348mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.
More about "pumpkin yeast rolls food"
PUMPKIN DINNER ROLLS - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (1)Category Thanksgiving, Baking, Main DishServings 16Total Time 4 hrs 25 mins
- Sprinkle yeast on top. Allow to activate for 5 minutes.Place milk mixture and remaining ingredients in the bowl of a stand mixer fitted with the paddle attachment.
PUMPKIN YEAST ROLLS - WHEAT FOODS COUNCIL
From wheatfoods.org
Estimated Reading Time 50 secs
PUMPKIN DINNER ROLLS - TASTES OF LIZZY T
From tastesoflizzyt.com
PUMPKIN YEAST ROLLS RECIPE ON FOOD52
From food52.com
PUMPKIN STICKY NUT ROLLS - RED STAR® YEAST
From redstaryeast.com
THE BEST PUMPKIN YEAST ROLLS - JEN AROUND THE WORLD
From jenaroundtheworld.com
Category BreadsCalories 182 per servingTotal Time 2 hrs 5 mins
PUMPKIN CINNAMON ROLLS - RED STAR® YEAST
From redstaryeast.com
PUMPKIN CINNAMON ROLLS RECIPE | TABLE FOR TWO
From tablefortwoblog.com
EASY TO MAKE PUMPKIN DINNER ROLLS - FOOD STORAGE MOMS
From foodstoragemoms.com
PUMPKIN DINNER ROLLS TWO WAYS - PASTRIES LIKE A PRO
From pastrieslikeapro.com
PUMPKIN YEAST ROLLS - THE TASTEFUL BAKER
From tastefulbaker.com
GOLDEN PUMPKIN DINNER ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
AUTUMN PUMPKIN DINNER ROLLS - NORDIC WARE
From nordicware.com
SOFT GLUTEN-FREE PUMPKIN DINNER ROLLS (DAIRY-FREE)
From dishbydish.net
PUMPKIN DINNER ROLLS - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
PUMPKIN CHALLAH SHAPED LIKE PUMPKINS - AISH.COM RECIPES, JEWLISH
From aish.com
PUMPKIN YEAST BREAD AND ROLLS - EAT LIKE NO ONE ELSE
From eatlikenoone.com
BEST PUMPKIN RECIPES - RED STAR® YEAST
From redstaryeast.com
PUMPKIN YEAST BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love