Pumpkin Dinner Rolls

My supply of pumpkins and squash has been steadily declining but I still had some left. I do not normally make yeast based breads all that often but when I came across the idea of pumpkin dinner rolls I knew that I would have to try them. I figured that serving them with the squash chili mole would be perfect. As a yeast based bread they take a bit of time to rise twice so you have to time them right if you want them to be fresh out of the oven (and that is when they are at their best) when you sit down to eat your meal. Other than the timing you have to do a bit of kneading but the rolls were pretty easy to make overall. The pumpkin dinner rolls turned out pretty good. They were nice light and fluffy with just a hint of pumpkin flavour. I had a hard time saving a roll till the end to clean the last of the chili sauce from the bottom of the bowl. I could not resist eating one right as it came out of the oven with some melting butter. This time in addition to the melting butter I tried drizzling some honey onto the roll as well and it was so good! I am going to have to bake bread more often.

Ingredients:
2 1/2 teaspoons active dry yeast
1 teaspoon sugar
3/4 cup milk (lukewarm)
7 cups all-purpose flour
1 teaspoon nutmeg
1 teaspoon salt
1/3 cup sugar
3/4 cup oil
1 egg (beaten lightly)
2 cups pumpkin puree
~1 cup all-purpose flour
1 egg yolk
1 tablespoon water

Directions:
1. Mix the yeast, sugar and milk in a bowl and set aside.
2. Mix in the flour, nutmeg, salt and sugar in a large bowl.
3. Slowly mix in the oil.
4. Mix the yeast mixture, egg, pumpkin puree into the flour mixture until it forms a dough.
5. Knead the dough on a floured surface until smooth and elastic-y adding more flour as required.
6. Place the dough in an oiled bowl, cover and let rise to double its original volume, about 1 hour.
7. Place the dough on a floured surface and form it into a disc.
8. Cut the disc into 16 pieces and form them into balls.
9. Place the balls in an oiled spring form pan.
10. Cover the pan and rise to double its original volume, about 1 hour.
11. Mix the egg and water and brush onto the top of the dough.
12. Bake in a preheated 350F oven until golden brown, about 30-40 minutes.

Similar Recipes:
Yorkshire Pudding