Pumpkin Dinner Rolls
These golden Pumpkin Dinner Rolls are fun and festive. They are soft and have a lovely hint of pumpkin and spices, perfect for any time of the year.
Keyword : pumpkin dinner rolls
Ingredients
- ¾ cup low fat milk (180ml)
- 2¾ cups white bread flour ** (413g)
- ¼ cup butter (cut into ½ inch cubes) (55g)
- ½ tsp salt
- 2 tbsp sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp instant yeast
- ½ cup pumpkin puree (122g)
- 1 large egg + 2 tbsp water for egg wash
- 12 cloves for garnishing (optional)
Instructions
- Pour milk into bread machine pan. Sprinkle bread flour over milk. Drop butter cubes all over the flour,
- Place salt, sugar, ground cinnamon, ground nutmeg, and ground cloves in separate corners of bread pan.
- Make a shallow indentation in the middle of flour and add yeast.
- Snap bread pan into bread machine and close lid. Set bread machine to dough setting. Press the start button.
- Lightly oil a baking sheet.
- When dough cycle is complete, remove dough from the bread machine and place it on a lightly floured surface.
- Punch down gently and cut dough into 12 equal portions. Shape each section into rounds.
- Using a pair of scissors, snip each round of dough 8 times evenly spaced towards the center but not all the way through. Poke a hole in the middle with a chopstick.
- Transfer shaped dough onto prepared baking sheet and cover with oiled plastic wrap. Leave in a warm place to rise for 1 to 1½ hours minutes or until almost double in size.
- Preheat oven to 375˚F (190°C). Brush rolls with egg wash. Bake for 20 to 25 minutes or until a light golden brown.
- Transfer rolls onto a wire rack. Stick a clove into the hole in the middle.
- Serve warm with butter.
Notes
** For even softer rolls, please use 2½ cups (375g) of bread flour.
Nutrition
Calories: 184kcal
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