My Pumpkin kick continues! I had some extra pumpkin puree leftover from the Pumpkin Bolognese sauce I made this past week, sooooo I took my standard dinner roll recipe (posted last January) and added some pumpkin and spices.
The rolls turned out perfectly, with just the right amount of sweetness. Serve them at dinner with butter, or chived butter, or for a sweeter topping, top them with some honey butter!!
Pumpkin Dinner Rolls 
Makes 9-12 rolls
INGREDIENTS:
1 cup plus 2 Tbs. warm water
1/3 cup vegetable oil
2 Tbs. active dry yeast
1/4 cup sugar
1 1/2 tsp. salt
1 egg
1/4 cup pumpkin puree
1 Tbs. pumpkin pie spice
3 1/2 cup bread flour (bread flour seems to work best for me, all purpose will work, but if you have bread flour definitely use that!)
DIRECTIONS:
- Heat oven to 400 degrees. In a bowl (or stand mixer with the bread dough attachment) combine the water, oil, yeast, and sugar; allow to rest for 15 minutes.
- Using your hands or hook, mix in salt, egg, pumpkin, spice and flour. Knead all ingredients together for about a minute or so, then cover the bowl with a towel and allow to “rest” for another 10 min.
- Form dough into 9-12 balls (depending on how small/large you want your buns!) and place in a greased 9×13 pan and allow to rest for another 10 min.
- Bake uncovered for about 30 minutes or until golden brown (I have found the rolls become brown on top but not fully cooked through at 30 minute mark, so I typically cover them with tin foil and allow them to bake for another 10-15 minutes).
Click here to download a printable copy of the Pumpkin Dinner Rolls Recipe
