A Thanksgiving favorite. They are even better the next day, cut in half, a little mayo, pepper, and leftover turkey, then off to the the mall at 6 am for Black Friday shopping.
I used half scalded milk and half buttermilk. The only other change I made was using 4 cups of Whole wheat flour and about the same amount of regular flour...the dough was pretty sticky so I had to add more flour. Excellent taste- my husband looked at the color said Pumpkin huh? But he had seconds!!
Read MoreI used half scalded milk and half buttermilk. The only other change I made was using 4 cups of Whole wheat flour and about the same amount of regular flour...the dough was pretty sticky so I had to add more flour. Excellent taste- my husband looked at the color said Pumpkin huh? But he had seconds!!
I liked this recipe, but found the rolls to be a little too sweet for my taste. Next time I will reduce the sugar to 1/2 cup. Thank you, these will be great with our turkey dinner.
Loved these! I shaped mine to look like little pumpkins. These are perfect to serve with Thanksgiving dinner.
I don't make bread a lot but I love all things pumpkin and simply had to try this. It was super easy to follow and also tasted incredible. I added in some cinnamon, though, to compliment the pumpkin. I'm definitely gonna make this again. Thanks for the awesome recipe :)
The texture is heavenly. The taste delicious. Next time I’ll use more pumpkin to get a stronger flavor.
Absolutely loved these. They are like my moms regular yeast rolls but sweeter. Must try. Yummy
