Double Pumpkin Dinner Rolls

By Addie

Adding squash or pumpkin to a dinner roll produces a bread that is soft, slightly sweet and wonderfully rich. It also helps keep the rolls moist, making it easier to bake them ahead without worrying they will dry out. If you cannot find pumpkin seeds you can make this recipe without them.

Ingredients

• 1 cup milk
• 2/3 cup sugar
• 1 cup canned pumpkin purée
• 1 egg
• 1 stick butter, room temperature
• 1 Tablespoon instant yeast
• 2 teaspoons salt
• 5 1/2 cups bread flour
• 1/2 cup pumpkin seeds, toasted
• 4 Tablespoons melted butter

Preparation

Step 1

1. In the bowl of a stand mixer fitted with a dough hook, combine the milk, sugar, pumpkin purée, egg, butter, yeast, salt and flour. Mix on low speed until combined, then increase to speed to medium-low and mix for 5 minutes to knead. The dough should be soft, but pull away from the sides of the bowl. If it is too sticky, add a bit more flour.


2. Add the pumpkin seeds and mix until incorporated throughout the dough. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 to 1 1/2 hours.


3. Coat two 9-inch cake pans with cooking spray. Turn the dough out onto a lightly floured surface and divide in two. Divide each of the halves into 12 pieces and roll each piece into a ball. Arrange 12 balls in each cake pan (they can touch), then cover with plastic wrap. Allow to rise for another 45 minutes to an hour, or until puffy.


4. After the rolls have risen for 30 minutes, heat the oven to 350 degrees.


5. When the rolls have finished rising, remove and discard the plastic wrap, brush the tops of the rolls with half of the melted butter. Bake for 20 to 25 minutes, or until golden and cooked through. After removing them from the oven, brush with the remaining butter. Allow to cool in the pan.