Golden Pumpkin Rolls Recipe

5 1 2
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Golden Pumpkin Rolls Recipe

Read Reviews
5 1 2
Publisher Photo
My grandmother gave me the recipe for these rolls years ago. Best served warm, they complement any holiday menu.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 teaspoon sugar
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 to 1/2 teaspoon ground cloves
  • 4 to 4-1/2 cups all-purpose flour

Directions

In a bowl, dissolve yeast in warm water. Sprinkle with sugar; let stand for 5 minutes. Add milk, brown sugar, pumpkin, butter, salt, spices and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a 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 floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-20 minutes. Yield: 2 dozen.
Editor's Note: Dough may be shaped into two loaves and baked in greased 9x5x3-in. pans for 25-30 minutes.
Originally published as Golden Pumpkin Rolls in Country Woman Christmas Annual 2001, p18

Nutritional Facts

1 each: 113 calories, 2g fat (1g saturated fat), 5mg cholesterol, 119mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 teaspoon sugar
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 to 1/2 teaspoon ground cloves
  • 4 to 4-1/2 cups all-purpose flour
  1. In a bowl, dissolve yeast in warm water. Sprinkle with sugar; let stand for 5 minutes. Add milk, brown sugar, pumpkin, butter, salt, spices and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a 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 floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-20 minutes. Yield: 2 dozen.
Editor's Note: Dough may be shaped into two loaves and baked in greased 9x5x3-in. pans for 25-30 minutes.
Originally published as Golden Pumpkin Rolls in Country Woman Christmas Annual 2001, p18

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MY REVIEW
cakegirl20 User ID: 2246099 74011
Reviewed Jul. 3, 2009

"I made this awhile ago (around Thanksgiving of 08! But I forgot to come back an leave a review! I loved this recipe! I was able to divide the dough in half and make one into the rolls and the other I made into bread instead of rolls! It was so good! It has a nice hint of pumpkin in it which goes perfect with a Thanksgiving meal or with soup! You could also use the rolls for sandwiches which would be delicious! The baked rolls and bread freeze well too! I had one for dinner and then the other saved in the freezer to use another time! It was great! =:D Thank you for this great recipe!

~Cakegirl20~"

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