These light rolls have a beautiful color to them. They taste fabulous anytime but are especially perfect in the fall. We first found this recipe when I was growing up in a Taste of Home magazine. I hadn’t made them for years, but recently dug out the recipe. Yum. So I made them again the next time we had company. Not only are they tasty they also become a topic of conversation because of the rich color.
This recipes makes 24-30 rolls and can easily be cut in half.
- 1 Tablespoon instant yeast
- ¾ cup warm milk
- ⅓ cup butter, melted
- ⅓ cup sugar (or ¼ cup honey)
- 1½ cups pureed pumpkin
- 2 eggs
- 2 teaspoons salt
- 5½ - 6 cups flour (hard white whole wheat, white or a combination)
- In mixer bowl dissolve yeast in warm milk.
- Add butter, sweetener, pumpkin, eggs, salt, and 3 cups of flour. Beat with dough hook (or stir vigorously with a wooden spoon if making by hand).
- Add in remaining flour to form a soft dough. Knead until smooth.
- Let cover bowl and let rise until doubled.
- Punch dough down and divide into 24 -30 pieces depending on what size rolls you like.
- Form into balls and place on greased baking sheets and rise until doubled. (30-45 minutes.)
- Bake at 350 degrees for 10-15 minutes.
- Brush with melted butter after removed from the oven.