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Pumpkin Cloverleaf Rolls

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.
  • Total Time
    Prep: 35 min. + rising Bake: 20 min.
  • Makes
    2 dozen

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 whole milk (110° to 115°)
  • 1 cup canned pumpkin
  • 6 tablespoons butter, melted
  • 4-1/2 teaspoons grated orange zest
  • 1 tablespoon salt
  • 4-1/4 to 4-3/4 cups all-purpose flour
  • 1 large 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 zest, 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.
Nutrition Facts
1 each: 125 calories, 4g fat (2g saturated fat), 18mg cholesterol, 333mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 3g protein.

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