Rating: 5 stars 4.8
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
2 hrs 20 mins
total:
2 hrs 50 mins
Servings:
24
Yield:
2 dozen rolls
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.

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  • Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.

  • Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.

  • Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.

Nutrition Facts

173 calories; protein 4.5g; carbohydrates 33.7g; fat 2.1g; cholesterol 27.4mg; sodium 91.2mg. Full Nutrition
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