Pumpkin Dinner Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 24 large rolls
 
Ingredients
  • For the rolls:
  • 1½ cups milk, warm but not hot
  • ½ cup pure maple syrup
  • 1 tablespoon active dry yeast
  • 2 large eggs
  • ½ cup olive oil
  • 1 (15 ounce) can plain pumpkin puree
  • 4 teaspoons kosher salt
  • 8 to 8½ cups flour (approximately, you may need more depending on pumpkin puree used)
  • For the topping:
  • 2 tablespoons salted butter, melted
  • 2 tablespoons maple syrup
Instructions
  1. In the bowl of a stand mixer fitted with a dough hook, add milk, maple syrup, and yeast. Let sit about 10 minutes, until bubbly. Add eggs, olive oil, pumpkin puree, and salt, mixing to combine. Add 7½ cups of flour, and mix until a rough dough forms. With mixer on low speed, continue adding remaining ½ to 1 cup flour, a few spoonfuls at a time, until dough comes together but is still soft and a bit sticky to the touch (you may not need all flour or may need a tad more if too sticky). Increase speed of mixer to medium speed, and allow dough to knead for about 10-15 minutes until smooth, soft, and elastic.
  2. Dump dough into a large oiled bowl, cover with a tea towel, and allow to rise in a draft-free spot for about 60-90 minutes, until doubled in size. Punch dough down, and dump onto a floured surface. Divide into 24 even pieces, then form each piece into smooth balls.
  3. Spray two 9x13 inch pans with non-stick cooking spray, and evenly arrange dough balls between the two pans, leaving space in between for rising. Cover with a tea towel, and allow to rise in a draft-free spot for about 45 minutes, until nearly doubled. Meanwhile, preheat the oven to 350 degrees F.
  4. Once second rise is completed, stir together the butter and maple syrup. Brush over tops of rolls. Place in preheated oven and bake for about 21-25 minutes, until golden brown on top and cooked through. Remove from oven and let cool.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/pumpkin-dinner-rolls/