Pumpkin Pull-Apart Pan Rolls
Delicious rolls subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham.
See a blog post featuring this recipe by Jen at My Kitchen Addiction: http://www.mykitchenaddiction.com/2011/10/pumpkin-pull-apart-pan-rolls/
This recipe makes 15 rolls
|Vegetable Oil||1/4 cup|
|Pumpkin, canned, mashed||1 cup|
|Bread Flour||4 cups|
|Brown Sugar||1/3 cup|
|Pumpkin spice||4 tsp|
|Active Dry Yeast||1 TBSP|
|Butter, melted||1/4 cup|
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 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. Continue with Shaping, Rising and Baking.
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.
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. 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) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.