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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
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 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.
Originally published as Pumpkin Dinner Rolls in Light & Tasty October/November 2002, p7
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Reviewed on Nov. 08, 2012 by keverwann
I used fresh pumpkin puree and I guess it had more liquid than the canned kind because I had to add almost 2 cups of flour while kneading to make it not a sticky glop! I started the recipe in my stand mixer, but the motor couldn't handle that much flour. I finished it by hand. That being said, I then made 48 rolls instead of 36.They tasted good, but we couldn't taste the pumpkin. I am going to freeze the extras for Thanksgiving and try to "refresh" them in the oven right before dinner - hopefully that will work.
I used fresh pumpkin puree and I guess it had more liquid than the canned kind because I had to add almost 2 cups of flour while kneading to make it not a sticky glop! I started the recipe in my stand mixer, but the motor couldn't handle that much flour. I finished it by hand. That being said, I then made 48 rolls instead of 36.
They tasted good, but we couldn't taste the pumpkin. I am going to freeze the extras for Thanksgiving and try to "refresh" them in the oven right before dinner - hopefully that will work.
Reviewed on Nov. 24, 2011 by tristans
This is the 2nd year I have made these and I love them even more this year! The only con to this recipe is the time involved in making them (I make them the day before). They are unique and so much better than your average crescent roll. I am proud to have them on my table. They are hearty and have a wonderfully subtle pumpkin taste. Like another reviewer said they have a beautiful color too. They are not light, airy, or flaky, if that is what you are looking for. Excellent with butter and jam!
Reviewed on Nov. 22, 2011 by surfsolar
These were excellent! I, too, tried these out to see if they were worthy of Thanksgiving dinner, and they most definitely are! I halved the recipe and then ran out of room on my baking sheet, so I took the leftover dough, rolled it into long ropes, rolled them in pumpkin pie spice and sugar, then arranged each one in a circular pattern in a muffin tin well. They were really good too. Thanks for this great recipe, I'll be making them again tomorrow!
These were excellent! I had a little dough left over that wouldn't fit on my baking sheet, so I rolled them out into long ropes, sprinkled with pumpkin pie spice and sugar, then laid them ln a circular pattern in muffin tins- pretty good. Thanks for this great recipe, I'll be taking them to Thanksgiving dinner!
Reviewed on Oct. 12, 2009 by danielsmama
I tried these out today because I wanted to see if they were Thanksgiving Dinner worthy...and my answer is a resounding YES! They are soft and scrumptious, not to mention a beautiful color, perfect for a Fall table! The only thing I did differently was I used canola oil instead of softened butter, and I am guessing it helped let the pumpkin flavor come through a little more. Definitely a keeper!
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