Reviewed: Oct. 30, 2009

My mom had a similar recipe, but lost it a long time ago. These were so good I am going to make them again!!!! I did not have any ginger, or ground cloves, so I used pumpkin pie spice instead. They were a big hit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHEVYJAX

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2009

The whole family loved these! One of my daughters (9 years-old) asked, "Can you make these every day, Mom?" They are a little sweet and not too pumpkiny at all. I left out the cloves and added 1t. cinnamon. I also brushed them lightly with melted butter when they came out of the oven and sprinkled a little cinnamon over the tops. This really added an extra bit of uniqueness and flavor that you don't normally find in your average dinner roll. I will be keeping this recipe for meals to come!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mommyof4

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Firestone, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2008

I liked these, but most of my family didn't. My twin loved them - they remind me of what we call "chinese hamburgers" - dim sum rolls with meat filling served at chinese bakeries (but without the meat filling). I threw in more pumpkin than called for and you can definitely taste it. Might make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

I made these for Thanksgiving and got rave reviews. I used olive oil instead of the butter and I substitued pumkin pie spice for all the spices. They turned out really well and were very easy to make. A couple days later though they really get hard.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Melanie72

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

Definitely on the menu from now on for Thanksgiving.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GoneToTheDogs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2008

Light, tender and fairly easy to make. A nice compliment to any autumn meal!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~MOMMY~

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2008

This recipe is amazing. Really moist and tender. The only thing I've changed is to cut out the cloves and subsitute it for 1/2 teaspoon cinnamon. The cloves overpowered the rolls and imparted too strong of a flavor, not allowing the taste of the bread to come through. The first time I made it to the T and it smelled and tasted like a pumpkin pie in a roll and had too much spice. Adjust the spices to your liking, but I've made this quite a few times now and use these amounts: 1/2 tsp. ginger, 1/4 tsp. cinnamon and 1/8 tsp. nutmeg. These rolls stay amazingly soft the next day and great to make all year around. Great bread to go with pork dishes.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2008

These turned out so good. The recipe worked out perfectly for my Christmas dinner, but I would make these again any time of year. The pumpkin adds a delicate flavor and works perfectly for a roll. I will definitely make these again and again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HYGEIA

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2008

I made these rolls for dinner tonight on the dough cycle in my bread machine. I just sampled them and they are delicious. I added honey butter to the tops when they came out of the oven, I think without it they would be pretty bland. Also I probably added an additional 1/2- a whole cup of flour after the dough was done it was very runny. Next time I will add more spices then what this recipe calls for for more flavor. I am testing these rolls on my extended family, so I'll let you know what the verdict is. Well I brought these to my family dinner, and the verdict is 3 star.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rachel

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2007

I love the spices in these rolls--they are perfect with the pumpkin but not overpowering. I subbed cardamom for the cloves and threw in a dash of cinnamon. I didn't read the recipe right and only used one package of yeast, so the rolls were a little dense. I will make another batch tomorrow (using the correct amount of yeast!) & freeze them for our Thanksgiving dinner.

Was this review helpful? [ YES ]
6 users found this review helpful