|Nutritional Guidelines (per serving)|
|Servings: 12 servingss|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pumpkin rolls are baked to perfection in a cloverleaf shape with a topping of hulled pumpkin seeds. The dough makes easy, moist and soft rolls. These pumpkin rolls are an excellent choice for a Thanksgiving feast or Christmas dinner.
The pumpkin seeds make a beautiful topping or top them with sesame seeds or poppy seeds
- 1 cup pumpkin puree
- 2 tablespoons brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons salt
- 2 tablespoons butter (softened)
- 2 1/2 teaspoons active dry yeast
- 1/2 cup lukewarm water (about 90 F)
- 3 to 3 1/2 cups all-purpose flour (plus more, as needed)
- 1 large egg white
- 1 teaspoon water
- 2 tablespoons pumpkin seeds (roasted, coarsely chopped, or pepitas)
In a small bowl, whisk the pumpkin with the brown sugar, egg, salt, and soft butter. Blend well.
In a large bowl, combine the lukewarm water and yeast. Let stand for 5 minutes.
Add the pumpkin mixture and 2 cups of the flour to the yeast mixture. Mix to blend thoroughly. Add another 1 1/2 cups of flour to the mixture and mix until moistened. Move the dough to a floured surface and knead for about 10 minutes, until smooth and elastic. Add small amounts of flour, if necessary, to keep the dough from sticking to the surface or hands.
Butter a large bowl. Gather the dough into a ball and place in the bowl. Turn to coat all sides of the dough ball with butter. Cover the bowl tightly with plastic wrap and let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in bulk.
Lightly grease a 12-cup muffin tin.
Divide the dough into 36 pieces, roughly 7/8 ounce each. Shape the dough pieces into small balls and put 3 in each prepared muffin cup.
Cover the muffin tin with a tea towel and let the rolls rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.
Heat the oven to 375 F (190 C/Gas 5).
For the egg wash, whisk an egg white with 1 teaspoon of water. Gently brush the egg wash over the tops of the rolls. Sprinkle with the chopped pumpkin seeds.
Bake the rolls for 15 to 20 minutes, or until golden brown. The rolls will sound hollow when thumped lightly on the bottom.
The internal temperature should be around 195 F to 200 F on an instant-read thermometer inserted into the center of a roll.
- Alternatively, shape the dough into 24 balls and place them side-by-side in a 9-by-13-by-2-inch baking pan for smaller pan rolls.
- For a softer crust, make the egg wash mixture with 1 whole egg and 1 tablespoon of water.