Thanksgiving is the time to give thanks! So why not write it down and stuff it in a pumpkin roll! I made these Thanksgiving pumpkin rolls on Home and Family today on the Hallmark Channel (weekdays 10am/9c).
What are you thankful for this Thanksgiving?
Pumpkin Dinner Rolls (Qty: 24)
Ingredients (for pumpkin Dough)
3/4 cup whole milk, boiling
6 tablespoons butter, room temp.
1/2 cup brown sugar
1/3 cup white sugar
1 cup canned pumpkin puree
1 teaspoon salt
1 egg
2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar
1/4 cup lukewarm water
5 cups all-purpose flour (*I like to use a combo of bread flour so the rolls are more dense)
Pecan halves or Cinnamon sticks
Directions
1. Pour hot milk into a stand mixer. Add butter and mix to combine.
2. Add brown and white sugar, pumpkin puree, and salt. Combine well.
3. In a small bowl proof yeast in lukewarm water (no more than 110 degrees F) with a teaspoon of sugar. When it gets foamy (approximately 8-10 minutes) add to the pumpkin mixture.
4. Beat in the egg, mix well.
5. Gradually add the flour and mix with a dough hook in a standing mixer until well combined. The dough will be sticky.
6. Kneed dough into a ball and place in a greased bowl and cover with a cloth. Let the dough rise in a warm place until it doubles in volume (about 1 hr).
7. Take dough from the bowl and place on a floured cutting board. Cut 24 pieces and roll into balls.
8. Using a paring knife, cut each dough ball on the sides 8 times so it looks like a flat flower OR wrap with string four times until you have a pumpkin shape. Tie string at the bottom and cut. *Do not make your string super tight. The bread will expand.
9. Place the bread, 2″ apart on a baking pan lined with parchment paper. Let them rise again (about 45 minutes).
10. Preheat oven 350ºF and bake for 10-15 minutes until barely slightly golden. Do not over cook.
