Occasional Threads – Ellen Guerrant

DH says these rolls “taste like fall”.

DOUBLE PUMPKIN DINNER ROLLS

Makes 24

1 cup whole or reduced fat milk

2/3 cup granulated sugar

1 cup canned, solid-pack pumpkin

1 egg

1/2 C butter, room temperature

1 T. instant or quick-rise yeast

2 tsp. salt

5 1/2 cups bread flour

1/2 cup pepitas (hulled pumpkin seeds), toasted

4 T. melted butter*

METHOD:

Combine  milk, sugar, pumpkin, egg, butter, yeast, salt and flour in the bowl of a heavy-duty stand mixer fitted with a dough hook.   (NOTE:  I disolved the yeast in about 1/3 cup of the milk (warmed) before adding it to the other ingredients).  Mix on low speed until combined, then increase 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.  Add the pepitas (I gave these a rough chop) and mix until incorporated throughout.  Cover the bowl with plastic wrap and let rise until doubled in bulk, about 1 – 1  1/2 hours.

Punch down dough, then turn it out onto a lightly floured board.  Knead slightly.  Divide dough into two pieces.  Form 12 rolls from each half for a total of 24.  I made small rolls, so results may vary.  Place  rolls on greased or parchment lined cookie sheets.  Cover with plastic wrap (spray with Pam so it won’t stick) and let rise 45 minutes to 1 hour, or until rolls are “light.”

Preheat oven to 350 degrees.  Bake 20-25 minutes if you’ve made just 24 rolls); about 15 minutes  for smaller ones.  *Instructions recommend brushing tops of rolls with melted butter before AND  after baking.  I saved a few calories by not doing this.

Recipe source:  I found this in an article by the AP’s Alison Ladman in the Carolina Living section of  ”The Charlotte Observer” about this time last year. In it Ms. Ladman writes, “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”

For every Thanksgiving and Christmas for as long as I can remember, my aunt Alda made “Three Day Buns.”  Oh my.  They were absolutely divine! Very yeasty, my favorite kind of bread.  I have the recipe, which was my Grandmother’s, but have never made it.  Too much kneading for someone with hand problems.

The recipe for Double Pumpkin Dinner Rolls caught my eye not only because the dough didn’t need kneading, but because it sounded different.  The color and flavor of these rolls are both wonderful, and the dough so easy to handle.  In a marathon session last night, I baked enough to last through the holidays.   Give them a try…. maybe they’ll be a favorite at your house too.  Enjoy!