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Pumpkin Dinner Rolls

Pumpkin Dinner Rolls
Pumpkin Dinner Rolls
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A soft yellow dinner roll

4 Dozen Rolls

1 c. sugar
1/2 c. warm water
2 c. warm milk
¼ c. butter, softened or melted
2 c. mashed cooked pumpkin
2 t. salt
1/2 c. wheat germ
10-12 c. all-purpose flour
7 t. dry yeast

1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.

2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.

3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour).

4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

5. Place on greased baking sheets, and grease tops. Cover and let rise until almost doubled, about 30 minutes.

6. Bake at 350 degrees for 15-18 minutes, until tops are golden. Remove to wire racks and cover with a towel. Serve with butter.

Dough is made into rolls and left to rise a second time          Freshly baked pumpkin dinner rolls

Re-warm leftover rolls by wrapping securely in foil and placing in a 325 degree oven for 15 minutes.

40 minutes
18 minutes

We absolutely love these tasty dinner rolls! I originally made them because I had pumpkin to use up. Now I continue making them because they're so yummy! I like to make a batch to take to family gatherings; they're always a popular item. I have been asked for the recipe so many times! The leftover rolls don't last long when I warm them and serve with another meal. My rating: 10/10


Average vote based on 9 reviews.
10
out of 10
User Reviews
10
out of 10
Messy but good
I tried these this morning. I only have a hand held mixer, so I figured out real quick that you have to just get your hands into it. It was a glorious mess, but I had a lot of fun too. Also, they didn't rise at first. I guessed that my house is too drafty and set them on the stove and turned the stove on-with the door cracked a bit. That worked really well. I made one batch, and froze the other two for dinner tomarrow. Oh, I hope they turn out as good as the first ones. Update: The frozen batches didn't work for me. They wouldn't rise and they turned out flat and hard. I would make these again, but I would make all 3 batches and then freeze the extra rolls after their baked.

by Bethanie [1] on Mon, 2006-11-27 11:43
10
out of 10
I agree with all the other reviews :)
I tried these out for our Thanksgiving dinner (we're having it a day early because of a friend's work schedule) with a little skepticism, as my last few attempts at rolls were, well, pathetic. No longer! I didn't have wheat germ and couldn't find it in the closest grocery store, so I used half white and half whole wheat flour. They still turned out absolutely delicious. Definitely 10/10, and a fun way to use the pumpkin puree sitting in my freezer!

by othergirl4christ [1] on Wed, 2006-11-22 14:23
10
out of 10
Super Yummy
Wow~I was skeptical, but HAD to try them considering the season and all the rave reviews. It seemed like a lot of work but my 6-qt Kitchen Aid helped immensely! I wasn't sure it could handle 12 Cups of flour, but it did, with a bit of a mess left on counters (well worth it even so). These were slightly sweet, though I didn't detect any pumpkin flavor it left a nice slightly pumpkin color to them. These were wonderful right out of the oven slathered with butter. Just the right amount of denseness, not mushy like some store bought heat and serve rolls (YUK). A few of our children had them for breakfast. I covered with aluminum foil last night while still warm and they were moist this morning. I made 15 test rolls last night and then flash froze the rest of the balls. I am *HOPING* I can take them out very early Thursday morning and set them on the baking pans to thaw and rise slightly and throw them into the oven right before our big feast. I will have to review the results on my blog.

by Jammy [1] on Wed, 2006-11-22 07:57
10
out of 10
Awesome
These were great. I used homemade pumpkin puree. My family was surprised that you could not taste the pumpkin. Wonderful texture. I froze some and will let you know how they turn out after I use some.

by nicksts [1] on Tue, 2006-11-21 23:01
10
out of 10
Fantastic!
My family LOVED these rolls. The recipe makes a whole bunch, so after punching down the dough and forming it into individual rolls, I froze half of them on a cookie sheet and then put them into freezer bags. That way I can pull them out of the freezer, let them thaw and rise on a baking sheet and bake them off. So easy! I also substituted quick oats for the wheat germ because I never seem to have wheat germ on hand, and they were still wonderful. This is our new favorite recipe for rolls.

by GodsCountryGal [1] on Sun, 2006-10-29 15:27
10
out of 10
11/10
Tammy's famous rolls is what they're called. :) Light, fluffy, with a slight pumpkin taste! They are moist and slightly chewy. I think they are perfect! One of my favorite recipes for rolls!!!

by Amy [1] on Sat, 2006-07-01 21:23
10
out of 10
10/10 As far as rolls go, these are amazing!
I really like breads, but only certain kinds. I don't like it crumbly or flakey. These are perfect for me: they are moist and delicious!! As far as any breads go, these are tops! I slice them in half and add butter and they are superb!

These absolutely get a 10/10!!

by Bonnie [1] on Sat, 2006-07-01 16:49
10
out of 10
Homemade rolls extinct? Not any more! (10/10)
These rolls are good--very good. They have everything you want in a roll: soft and fluffy, moist, and most of all a delicious, slightly sweet, flavor. The first time Tammy made this recipe was for a family get together--not a roll was left and she received at least a half-dozen requests for the recipe. Every time there is a family get together people expect Tammy to bring these rolls. One of the neat things about them is that they are great as a standard size roll as well as "mini-rolls"! I quite enjoy the bite-size variation :)

The only caveats I would give on this recipe is that you don't want to let them dry out. Like most homemade breads they are best fresh out of the oven piping hot, and not quite as good when crumbly and old. If you take care to seal them in a bag after cooling off they are very good reheated though, so don't be too discouraged. Just pop them in the oven in foil and set the temperature on low and in 10-20 minutes you will have a appetizing hot roll.

by Joshua [1] on Sat, 2006-07-01 04:24
10
out of 10
10/10
See my review above. ~ Tammy

by Tammy [1] on Sat, 2006-07-01 04:15
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