Pumpkin Rolls I Recipe
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Pumpkin Rolls I

By: Katy 
"Pumpkin Rolls perfect for Thanksgiving!"

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (25)

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
2 Hrs 10 Min

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Original Recipe Yield 32 rolls
 

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1/3 cup brown sugar
  • 2 teaspoons salt
  • 2 eggs
  • 1/2 cup melted butter
  • 1 cup canned pumpkin
  • 7 cups all-purpose flour
  • 1/4 cup butter, softened (optional)

Directions

  1. Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
  2. Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
  3. Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 152 | Total Fat: 4.9g | Cholesterol: 25mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Apr. 11, 2003 by Julie   view full review
We loved these crescents. I used 5 Cups white and 2 Cups wheat flour. I let them rise all...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 6, 2005 by Mario   view full review
This recipe turned out well for me. However, instead of rolling up the dough into small weenie...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Apr. 11, 2003 by EWILNER   view full review
Very good ... however, not very pumpkiny. I agree that these are great as subtle Thanksgiving...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 24, 2008 by DaraFG   view full review
I added the whole can of pumpkin, and it didn't seem to affect the rising time. Did increase...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Apr. 11, 2003 by SKYANT   view full review
awesome and I didn't have that much time to let them rise.
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 3, 2003 by GSTAR28   view full review
I made these rolls for our Thanksgiving dinner and they were great. They were very easy to...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 29, 2011 by tedsbaby   view full review
I thought this was a really nice dough to work with. Very pretty color and was perfect for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 25, 2007 by RueBarbe   view full review
Delicious, soft, and such a pretty colour! I used kabocha pumpkin/squash that I baked and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Apr. 1, 2011 by huckleberry   view full review
I have made these as few as 16 rolls and as many as 200 at a time, several times. The recipe...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 29, 2010 by JuliaJones   view full review
Great rolls I did not make crescents but made little buns like mentioned by another baker ;)...

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