PUMPKIN DINNER ROLLS

Adding a pumpkin to a dinner rolls will produce a bread that is slightly sweet and wonderfully rich.  So I looked for a recipe on the net, decided to bake the pumpkin rolls  from  scratch.  I halved the recipe and omitted the spices except  added only  ground cinnamon.

Pumpkin Dinner Rolls taste  amazing but incredibly sticky. Make sure you add a bit more flour if needed. For best result either steam or bake the pumpkin if you're making your own puree.

PUMPKIN DINNER ROLLS
Yield     :    10  rolls
Adapted from   this site.

2 and 1/2 C  bread flour
1/2 C  warm milk
4  TB  softened butter
1/2 C  pumpkin puree
2  TB  sugar
1/2 tsp ground cinnamon
1/2 TB  rapid rise yeast
3/4  tsp salt
2 TB melted butter

METHOD

Combine flour, sugar and  yeast  in a mixing bowl.

Add in pumpkin, butter, salt, cinnamon and warm milk, forms into a dough.

Knead by hand for 10 minutes or use your stand mixer.

Place dough in an oiled bowl,  cover and allow to rise for 1 -2  hours until doubled.

Divide dough into 10 balls and place onto baking pan. After the roll has risen  for 45 minutes, preheat oven @ 180 C.

Brush  the tops of the rolls with melted butter. Bake for  25-30  minutes until golden brown. Remove from oven and apply with remaining melted butter, transfer onto rack to cool.

Linking to Yeastspotting 7-15-11

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