Preparation Time: 3 Hours
Submitted by: Selina Wang
Suggested Olive Oil: Choose One
Pumpkin puree gives these rolls a beautiful golden orange color and nice twist to the traditional dinner rolls. They are nice and tender, and would be a wonderful addition to any fall/winter meal. Whole wheat flour gives these rolls a nice earthy taste, without weighing them down. They can also take your post-Thanksgiving turkey sandwiches to the next level. Oh, and for breakfast, try serve these with some peanut butter or cinnamon sugar.
Don’t like pumpkin? No problem, this recipe works great with sweet potato puree as well.
1/4 Cup Extra Virgin Olive Oil
1/3 cup brown sugar
1 cup pumpkin puree
½ cup milk
1 teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon nutmeg
2 eggs, beaten
1 package (0.25 once or 2 ¼ teaspoon) rapid-rise yeast
2 cups bread flour
2 cups white whole wheat (or whole wheat) flour
In a large mixing bowl, combine brown sugar, pumpkin puree, milk, olive oil, salt, cinnamon, nutmeg, and eggs. Mix well. Stir in flour and yeast, continue adding more flour if necessary, and knead until the dough is elastic and not sticky. Shape the dough into a smooth ball, place in a greased bowl, and grease the top. Cover and let raise until doubled (about 1 hour or longer). Punch the dough down, divide the dough into 16 to 20 pieces, and roll them between floured hands to form round balls. Place them on a large greased baking sheet (or 9×13 inch pan), cover, and let rise until almost doubled (about 30 minutes). Bake the rolls at 350oF for 15-20 minutes, or until tops are golden. After removing them from the oven, brush with olive oil (optional). Serve warm.
Note: Have any leftover rolls? Wrap them in foil and then place in a 325oF oven for about 10 minutes.