Pumpkin Dinner Rolls

(from kylerhea’s recipe box)

Source: Stop and Shop

Serves 24 people

Categories: Bread & Rolls, November2013, Pumpkin, Thanksgiving


  • 21/2 teaspoons active dry yeast
  • (1 envelope)
  • 1/4 cup warm water (110°–115°F)
  • 1 cup skim milk, warmed
  • 2 Tablespoons canola oil
  • 2 Tablespoons honey
  • 1 cup pureed pumpkin (not pumpkin
  • pie filling)
  • 1 cup whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 3 cups all-purpose flour


  1. In a large bowl, dissolve yeast in warm water until foamy. Stir in milk,

  2. oil, honey and pumpkin. Combine whole wheat flour, cinnamon and

  3. salt; add to pumpkin mixture and beat until smooth. Beat in egg.

  4. Stir in enough all-purpose flour to make a moderately soft dough,

  5. beating until smooth and elastic. Cover with plastic wrap and

  6. place in refrigerator to rise overnight. Punch dough down and turn

  7. onto a lightly floured surface. Divide dough in half, then divide each

  8. portion twice again in half, then into 3 portions. Using floured

  9. fingers, form each portion into a ball by folding dough and pinching

  10. edges together at bottom. Place on a large buttered baking sheet.

  11. Cover and let rise in a warm place until doubled, about 45 minutes.

  12. Bake at 400°F for 15 minutes. Remove to wire racks to cool.

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