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Pumpkin Dinner Rolls

Pumpkin Dinner Rolls
For a delicious roll at your Thanksgiving dinner table, try this roll. It is a very easy yeast roll recipe and are on the table in no time.—Connie Thomas, Jensen, Utah
36 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 2 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1-1/4 cups canned pumpkin
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 2 eggs
  • 2 teaspoons salt
  • 2-1/2 cups whole wheat flour
  • 4-1/2 to 5 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the pumpkin,
  • butter, sugar, eggs, salt and whole wheat flour; beat until smooth.
  • Stir in enough all-purpose flour to make a soft dough. Turn onto a
  • lightly floured surface; knead until smooth and elastic, about 6-8
  • minutes. Place in a greased bowl, turning once to grease top. Cover
  • and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • three portions. Roll each portion into a 12-in. circle; cut each
  • circle into 12 wedges. Roll up wedges from the wide end and place
  • pointed side down 2 in. apart on greased baking sheets. Curve ends
  • to form crescents.
  • Cover and let rise until doubled, about 30 minutes. Bake at 400°
  • for 12-15 minutes. Remove to wire racks. Yield: 3 dozen.
© Taste of Home 2013

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Pumpkin Dinner Rolls (continued)

Nutrition Facts: One roll equals 134 calories, 3 g fat (2 g saturated fat), 19 mg cholesterol, 161 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
© Taste of Home 2013