Skip to main content New<> this month
Get the Allrecipes magazine

Pumpkin Rolls II

Rated as 4.59 out of 5 Stars

"This recipe also makes 2 loaves of bread."
Added to shopping list. Go to shopping list.

Ingredients

2 h 30 m servings 66
Original recipe yields 16 servings (32 rolls)

Directions

{{model.addEditText}} Print
  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  2. 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.
  3. 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.
  4. 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).
  5. Bake in preheated oven for 10 to 15 minutes, or until golden brown.

Nutrition Facts


Per Serving: 66 calories; 3.3 9 1 9 319 Full nutrition

Explore more

Reviews

Read all reviews 23
  1. 27 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 a...

Most helpful critical review

Dough is very wet. I didn't think they were that good, but everyone else seemed happy.

Most helpful
Most positive
Least positive
Newest

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 a...

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...

Perfect rolls for turkey or ham dinner! Moist and flavorfull, and a beautiful rich golden orange color!

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 o...

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 ver...

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!

Absolutely delicious. A great addition to a turkey dinner.

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...

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 ...