Pumpkin Cloverleaf Rolls Recipe

Publisher Photo

Pumpkin Cloverleaf Rolls Recipe

Be the first to add a review
Publisher Photo
I came up with this recipe when I was looking for something festive to take to a fall covered-dish dinner. These rolls were a big hit.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 10 teaspoons brown sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 1 cup canned pumpkin
  • 6 tablespoons butter, melted
  • 4-1/2 teaspoons grated orange peel
  • 1 tablespoon salt
  • 4-1/4 to 4-3/4 cups all-purpose flour
  • 1 egg, lightly beaten

Directions

In a large bowl, dissolve yeast in warm water. Add 1 teaspoon brown sugar; let stand for 5 minutes. Add the milk, pumpkin, butter, orange peel, salt, remaining sugar and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 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; knead until smooth and elastic, about 6-8 minutes.
Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes.
Brush rolls with egg. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Pumpkin Cloverleaf Rolls in Best of Country Breads 2000, p60

Nutritional Facts

1 each: 125 calories, 4g fat (2g saturated fat), 18mg cholesterol, 333mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 10 teaspoons brown sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 1 cup canned pumpkin
  • 6 tablespoons butter, melted
  • 4-1/2 teaspoons grated orange peel
  • 1 tablespoon salt
  • 4-1/4 to 4-3/4 cups all-purpose flour
  • 1 egg, lightly beaten
  1. In a large bowl, dissolve yeast in warm water. Add 1 teaspoon brown sugar; let stand for 5 minutes. Add the milk, pumpkin, butter, orange peel, salt, remaining sugar and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
  4. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes.
  5. Brush rolls with egg. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Pumpkin Cloverleaf Rolls in Best of Country Breads 2000, p60

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Cloverleaf Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review