Maple-Pumpkin Dinner Rolls

By Zopmama

Ingredients

• 1/2 1/2 1/2 cup cornmeal
• 1/4 1/4 1/4 cup packed brown sugar
• 1 1 1 package (1/4 ounce) quick-rise yeast
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon pumpkin pie spice
• 2-1/2 to 3 2-1/2 to 3 3 cups all-purpose flour
• 3/4 3/4 2 cup plus 2 tablespoons milk, divided
• 1/4 1/4 1/4 cup maple syrup
• 4 4 4 tablespoons butter, divided
• 3/4 3/4 3/4 cup canned pumpkin
• 2 2. 6-8 10 dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest 10 minutes.
• 3 3. 16 9-in. 1 to 375°. into 16 balls. Place in two greased 9-in. round baking pans. Cover with kitchen towels; let rise until doubled, about 1 hour. Preheat oven to 375°.
• 4 4. 12-15 Brush remaining milk over dough. Bake 12-15 minutes or until golden brown.
• 5 5. to 16 remaining butter; brush over hot rolls. Remove from pans to wire racks; serve warm. Yield: 16 rolls.

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

1.
In a large bowl, mix cornmeal, brown sugar, yeast, salt, pie spice and 2 cups flour. In a small saucepan, heat 3/4 cup milk, syrup and 2 tablespoons butter to 120°-130°; stir into dry ingredients. Stir in pumpkin and enough remaining flour to form a soft dough (dough will be sticky).

2.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest 10 minutes.

3.
Divide and shape dough into 16 balls. Place in two greased 9-in. round baking pans. Cover with kitchen towels; let rise until doubled, about 1 hour. Preheat oven to 375°.

4.
Brush remaining milk over dough. Bake 12-15 minutes or until golden brown.

5.
Melt remaining butter; brush over hot rolls. Remove from pans to wire racks; serve warm.
Yield: 16 rolls.