Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/4 cup warm milk
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Optional: powdered sugar for dusting
Instructions
- Warm the milk and dissolve the yeast in it; let sit for 5 minutes until bubbly.
- In a large bowl, combine pumpkin, melted butter, sugar, and the proofed yeast mixture.
- Gradually add flour, salt, cinnamon, and nutmeg; knead until a soft dough forms.
- Cover and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 375°F (190°C). Punch down the dough and divide into 12 equal pieces.
- Shape each into rolls and place on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes or until golden brown.
- Cool slightly and dust with powdered sugar before serving.
Notes
- You can add a cream cheese glaze for extra richness.
- Make sure to adequately proof the yeast for soft, fluffy rolls.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg