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Pumpkin Pull-Apart Pan Rolls

Delicious rolls subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham.


This recipe is featured at My Kitchen Addiction.

Average: 5 (3 votes)
This recipe makes 15 rolls
Water2 TBSP
Vegetable Oil1/4 cup
Pumpkin, canned, mashed1 cup
Bread Flour4 cups
Salt1+1/2 tsp
Brown Sugar1/3 cup
Pumpkin spice4 tsp
Active Dry Yeast1 TBSP
Butter, melted1/4 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.


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.


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.



Pull Apart Dinner Rolls, Adapted for Sweet Potatoes!

I adapted this wonderful recipe recently for use with sweet potatoes instead of pumpkin puree. It worked out really, really well and they were a big hit with my family. The texture of the rolls was very nice, the color was appealing, and the flavor was perfectly in tune with autumn--just slightly sweet. I'll be making these again to serve with Thanksgiving dinner tomorrow afternoon. I did a post about the sweet-potato pull-apart-rolls in my baking blog. Here's the link . . .

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