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Pumpkin Pull-Apart Pan Rolls
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A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham.
INGREDIENTS
This recipe makes 15 rolls
| Water | 2 TBSP | ||
| Egg | 2 | ||
| Vegetable Oil | 1/4 cup | ||
| Pumpkin, canned, mashed | 1 cup | ||
| Bread Flour | 4 cups | ||
| Salt | 1+1/2 tsp | ||
| Brown Sugar | 1/3 cup | ||
| Pumpkin spice | 4 tsp | ||
| Active Dry Yeast | 1 TBSP | ||
Topping |
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| Butter, melted | 1/4 cup | ||
DIRECTIONS
Bread Machine Method
Place room temperature ingredients in pan in order listed. Select DOUGH setting. When cycle is complete, remove dough. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information. Continue with Shaping, Rising and Baking.
Traditional Method
Combine yeast, 2 cups bread flour, and other dry ingredients. Combine water, oil and pumpkin; heat to 120° to 130° F. Add to flour mixture; beat 2 minutes on medium speed. Add eggs; beat 3 minutes. By hand, stir in enough remaining bread flour to make a soft dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl; turn to grease top. Cover; let rise until dough tests ripe, about 50 minutes.
Shaping, Rising and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 3 parts; divide each third into 5 pieces. Shape each piece into a smooth ball. Dip tops in melted butter. Place in greased 13-x 9-inch pan. Cover; let rise until indentation remains after lightly touching side of a roll, about 40 minutes. Bake in preheated 375°F oven for 20 to 25 minutes until golden brown. Remove rolls from pan. For soft sided rolls do not break apart. Cool on rack.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.