Pumpkin Dinner Rolls


Pumpkin Dinner Rolls


  • 3/4 cup whole milk, scalded
  • 6 Tbsp. butter softened
  • 1/3 cup light brown sugar
  • 1/3 cup white sugar
  • 1 cup canned pumpkin puree
  • 1 tsp. salt
  • 1/4 cup warm water
  • 2 env. (about 4 1/2 tsp.) active dry yeast
  • 1 tsp. white sugar
  • 1 egg
  • 5 cups plus extra all-purpose flour
  • 10 pecan halves sliced into 3 vertical sections
  • 1/4 cup melted butter


  1. Pour hot milk in a large mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree and salt to the milk and butter mixture; mix well.
  2. In a small bowl, combine warm water, yeast and 1 teaspoon sugar. Wait 5 minutes for yeast to proof.
  3. When it gets foamy, add it to the pumpkin mixture, along with the egg and mix well.
  4. Add the flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
  5. Using a stand mixer with a dough hook attached, beat on the low-speed setting until the dough itself pulls from the side of the bowl, about 5 minutes. You can add a little more flour if the dough seems too wet.
  6. Turn the dough out onto a wooden board dusted with a little flour. Knead with your hands for 1 minute.
  7. Form the dough into a ball, place in a greased bowl and cover with a cloth. Let it rise in a warm place for about 1 hour, until it doubles in size.
  8. Punch the dough to deflate. Knead the dough for a few seconds on a wooden board. Divide the dough into halves and cut each dough half into 15 pieces, for a total of 30 pieces.
  9. Roll each dough piece into a ball with your hand. Flatten the piece with palm of your hand a little.
  10. Using a knife, give eight cuts on the edge to mimic flower petals but leave the center uncut. Poke the center with your finger to give a deep indentation. Repeat the same procedure to the remaining pieces.
  11. Place them, 2 inches apart, on a baking sheet lined with parchment paper or baking mat. Let them rise again until they double in volume, about 45 minutes.
  12. Preheat oven to 350 F.
  13. If the center indentation doesn’t look obvious on the rolls, poke them again with your finger. Brush with egg wash and bake for 9-12 minutes, until tops get slightly golden.
  14. Brush the hot rolls with melted butter immediately. Insert pecan slices on the center of the rolls to mimic the stem.


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