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Pumpkin Pan Rolls

 Pumpkin Pan Rolls
Serve these spicy-sweet pumpkin rolls for dinner - or any time of day - and get ready to hear a chorus of "yums" in your kitchen! —Linnea Rein, Topeka, Kansas
20 ServingsPrep: 20 min. + rising Bake: 20 min.

Ingredients

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

Directions

  • In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter
  • and salt to 110°-115°; set aside.
  • In a large bowl, dissolve yeast in warm water. Stir in milk mixture.
  • Add 1-1/2 cups all-purpose flour, wheat flour, pumpkin, cinnamon,
  • ginger and nutmeg. Beat until smooth. Add enough remaining
  • all-purpose 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. Divide into 20 pieces; shape into balls. Place in a

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Pumpkin Pan Rolls (continued)

Directions (continued)

  • greased 13x9-in. baking pan. Cover and let rise for 30 minutes or
  • until doubled.
  • Preheat oven to 375°. Melt remaining butter; brush over dough.
  • Bake 20-25 minutes or until golden brown. Remove from pan to a wire
  • rack. Serve warm. Yield: 20 rolls.
Nutritional Facts: 1 roll equals 124 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 154 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.