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READY IN 2½ hrs

Pumpkin Rolls II

Read Reviews (18)

"This recipe also makes 2 loaves of bread." — Karen Rummer

Ingredients Edit and Save

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Original recipe makes 32 rolls Change Servings

1 cup milk
1 1/2 cups pumpkin puree
1/2 cup white sugar
1/4 cup butter, melted and cooled

2 teaspoons salt
1 (0.6 ounce) cake compressed fresh yeast
5 cups bread flour

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Directions

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 10 to 15 minutes, or until golden brown.

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PREP 30 mins
COOK 20 mins
READY IN 2 hrs 30 mins

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MMMmmmm....tastey, soft and sweet. I used 1 1/2 Tbsp of rapid rise yeast. With rapid rice you don't need to proof the yeast, makes it alot easier. Just threw everything together all at once and mixed with the kitchenaid. I had to put in about 5 1/2 c of flour and bake at 375 because I live in Colorado in high altitude.

—Snow likes to cook

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Most Helpful Critical Review

Mar 17, 2013

Dough is very wet. I didn't think they were that good, but everyone else seemed happy.

—Jamie

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22 Ratings

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Apr 11, 2003

Perfect rolls for turkey or ham dinner! Moist and flavorfull, and a beautiful rich golden orange color!

—COOKINQUILTER

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Nov 14, 2007

I am not a bread maker. I am nervous about making anything with yeast, but I just had to try these. I'm so glad I did - they'll be on our Thanksgiving table for sure this year! So easy and tasty - they don't even need butter. By the way, I used two 1/4 oz packages of yeast and it worked out just fine. Thanks so much for sharing!!!

—Elizabeth M.

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Nov 25, 2007

Very good. I'm sure the recipe is quite good as written, but I did make some changes. I used sweet potatoes in place of pumpkin (baked and mashed) and added a tsp of vanilla. The dough is very soft but easy to work with. I used the heavy-duty stand mixer and dough hook to knead, and it worked perfectly. I think I would prefer a bit more yeast and will probably use the dry next time as I would like them to be a little fluffier and dry seems to me to make lighter bread. But they were delicious and easy, and my family loved them. It's a keeper recipe. Thanks for the post.

—wisweetp

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Nov 10, 2007

I thought these were fabulous! I didn't know what "cake yeast" was (still don't), so I used regular. These went fast! Soft, moist, and perfect with some butter and a mild, white cheese! Yum!

—Brandy Svensson

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Oct 12, 2006

I proofed the yeast in about 1/4 cup warm water plus 1 teaspoon sugar, then added a little extra flour and everything else according to the recipe to make a rich, heavy dough. It made a golden orange roll, slightly dense with a sweet and delicate flavor. I'm making these for Thanksgiving. They are delicious and well worth giving a try.

—GRANNYLOOHOO

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Dec 22, 2005

Absolutely delicious. A great addition to a turkey dinner.

—NIBBLESBITEME

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Nutrition

Calories
221 kcal
11%

Carbohydrates
40 g
13%

Cholesterol
9 mg
3%

Fiber
2.1 g
8%

Protein
6.2 g
12%

Sodium
320 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Rolls II

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 221
Calories from Fat: 36

% Daily Value *
Total Fat 4g 6 %
Saturated Fat 2.1g 11 %
Cholesterol 9mg 3 %
Sodium 320mg 13 %
** Potassium 73mg 2 %
Total Carbohydrates 40g 13 %
Dietary Fiber 2.1g 8 %
Protein 6.2g 12 %
Sugars 7.9g
Vitamin A 72 %
Vitamin C < 1 %
Calcium 4 %
Iron 21 %
** Thiamin 37 %
** Niacin 35 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.