This recipe also makes 2 loaves of bread.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

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  • In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

  • Bake in preheated oven for 10 to 15 minutes, or until golden brown.

Nutrition Facts

66 calories; 3.3 g total fat; 9 mg cholesterol; 319 mg sodium. 9 g carbohydrates; 1 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2007
MMMmmmm....tastey soft and sweet. I used 1 1/2 Tbsp of rapid rise yeast. With rapid rice you don't need to proof the yeast makes it alot easier. Just threw everything together all at once and mixed with the kitchenaid. I had to put in about 5 1/2 c of flour and bake at 375 because I live in Colorado in high altitude. Read More
(42)

Most helpful critical review

Rating: 3 stars
03/17/2013
Dough is very wet. I didn't think they were that good but everyone else seemed happy. Read More
(3)
27 Ratings
  • 5 star values: 22
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/17/2007
MMMmmmm....tastey soft and sweet. I used 1 1/2 Tbsp of rapid rise yeast. With rapid rice you don't need to proof the yeast makes it alot easier. Just threw everything together all at once and mixed with the kitchenaid. I had to put in about 5 1/2 c of flour and bake at 375 because I live in Colorado in high altitude. Read More
(42)
Rating: 5 stars
09/17/2007
MMMmmmm....tastey soft and sweet. I used 1 1/2 Tbsp of rapid rise yeast. With rapid rice you don't need to proof the yeast makes it alot easier. Just threw everything together all at once and mixed with the kitchenaid. I had to put in about 5 1/2 c of flour and bake at 375 because I live in Colorado in high altitude. Read More
(42)
Rating: 5 stars
11/14/2007
I am not a bread maker. I am nervous about making anything with yeast but I just had to try these. I'm so glad I did - they'll be on our Thanksgiving table for sure this year! So easy and tasty - they don't even need butter. By the way I used two 1/4 oz packages of yeast and it worked out just fine. Thanks so much for sharing!!! Read More
(23)
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Rating: 5 stars
04/11/2003
Perfect rolls for turkey or ham dinner! Moist and flavorfull and a beautiful rich golden orange color! Read More
(20)
Rating: 5 stars
10/12/2006
I proofed the yeast in about 1/4 cup warm water plus 1 teaspoon sugar then added a little extra flour and everything else according to the recipe to make a rich heavy dough. It made a golden orange roll slightly dense with a sweet and delicate flavor. I'm making these for Thanksgiving. They are delicious and well worth giving a try. Read More
(16)
Rating: 4 stars
11/25/2007
Very good. I'm sure the recipe is quite good as written but I did make some changes. I used sweet potatoes in place of pumpkin (baked and mashed) and added a tsp of vanilla. The dough is very soft but easy to work with. I used the heavy-duty stand mixer and dough hook to knead and it worked perfectly. I think I would prefer a bit more yeast and will probably use the dry next time as I would like them to be a little fluffier and dry seems to me to make lighter bread. But they were delicious and easy and my family loved them. It's a keeper recipe. Thanks for the post. Read More
(15)
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Rating: 5 stars
11/10/2007
I thought these were fabulous! I didn't know what "cake yeast" was (still don't) so I used regular. These went fast! Soft moist and perfect with some butter and a mild white cheese! Yum! Read More
(15)
Rating: 5 stars
12/22/2005
Absolutely delicious. A great addition to a turkey dinner. Read More
(13)
Rating: 5 stars
11/30/2008
Excellent! I warmed the milk and then added it all to the bread machine under the dough cycle. I didnt have the cake yeast so I used 1 1/2 Tblspn as anotehr reviewer suggested. Once the dough was complete I put a towel over it and let it rise. Dived it and let it rise again baked then enjoyed! The whole family loved em! Read More
(12)
Rating: 5 stars
02/24/2007
Excellent rolls perfect for Thanksgiving! I used about 5 teaspoons of bulk yeast instead of the compressed cake...turned out fine. I love how you can get a vegetable into bread and your kids will never know! A keeper for sure. Read More
(11)
Rating: 3 stars
03/17/2013
Dough is very wet. I didn't think they were that good but everyone else seemed happy. Read More
(3)