Spiced Pumpkin Dinner Rolls

By cmschnettler

Ingredients

• 4 1/2 - 5 cups all-purpose flour
• 1 package active dry yeast
• 1 cup warm milk (120 degrees F to 130 degrees F)
• 1 cup canned pumpkin
• 1/3 cup butter, melted
• 1/4 cup packed brown sugar
• 1 1/4 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/4 - 1/2 teaspoon cayenne pepper
• 1 - 2 egg, lightly beaten
• White and/or black sesame seeds

Details

Servings 15

Preparation

Step 1

In a large bowl combine 2 cups of the flour and the yeast. In a medium bowl combine next eight ingredients (through cayenne pepper). Add pumpkin mixture to flour mixture. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, grease a 13x9-inch baking pan. Shape dough into 15 balls; place in prepared pan. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
Preheat oven to 400 degrees F. Brush tops with some of the egg; sprinkle with sesame seeds. Bake 20 to 25 minutes or until rolls are golden and sound hollow when lightly tapped. Remove from pan. Serve warm.


Plain Pumpkin Dinner Rolls:
Prepare as directed, except omit cinnamon, coriander, and cayenne pepper.