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.
pumpkin dinner rolls
low fat milk
white bread flour
(cut into ½ inch cubes) (55g)
+ 2 tbsp water for egg wash
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.
** For even softer rolls, please use 2½ cups (375g) of bread flour.
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