Pumpkin Rolls perfect for Thanksgiving!

Katy
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.

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  • Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.

  • Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

Nutrition Facts

151.8 calories; 3.5 g protein; 23.2 g carbohydrates; 23.1 mg cholesterol; 200.3 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/24/2008
I added the whole can of pumpkin and it didn't seem to affect the rising time. Did increase the pumpkin flavor. Lovely rolls will make again. Read More
(14)

Most helpful critical review

Rating: 1 stars
11/01/2008
I live at 7200 feet and couldn't get these to work even though I tried two seperate times. The dough just wouldn't rise. Read More
(4)
34 Ratings
  • 5 star values: 18
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
08/24/2008
I added the whole can of pumpkin and it didn't seem to affect the rising time. Did increase the pumpkin flavor. Lovely rolls will make again. Read More
(14)
Rating: 4 stars
11/06/2005
This recipe turned out well for me. However instead of rolling up the dough into small weenie dog-like wraps as directed I made small round loafs about the size of a toddler's fist and they turned out great. Read More
(13)
Rating: 5 stars
04/11/2003
We loved these crescents. I used 5 Cups white and 2 Cups wheat flour. I let them rise all afternoon so they were large. Read More
(13)
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Rating: 4 stars
04/11/2003
Very good... however not very pumpkiny. I agree that these are great as subtle Thanksgiving dinner companions that don't compete with the other food -- but I will try it next time increasing the pumpkin by at least 1/4-1/2 c.... has anyone tried this and if so has it interfered with the rising or the texture? Read More
(11)
Rating: 5 stars
04/01/2011
I have made these as few as 16 rolls and as many as 200 at a time several times. The recipe is excellent as written. The pumpkin is for color and nutrition. I've made them with part whole wheat flour and/or part bread flour also. I've used fresh or canned pumpkin. Half a recipe fits in my bread machine and will make the 16 rolls. I don't spread the circles with butter but do butter the tops. FUN to make and a FANTASIC recipe! Thank you! Read More
(6)
Rating: 5 stars
04/11/2003
awesome and I didn't have that much time to let them rise. Read More
(6)
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Rating: 5 stars
12/03/2003
I made these rolls for our Thanksgiving dinner and they were great. They were very easy to make and had a beautiful light orange color to them. They had a nice buttery taste but did not have an overwhelming pumpkin taste. I personally would not have added any more pumpkin flavor. I let the rolls rise for an hour each time and that seemed to be plenty of time to give me nice fluffy rolls. Great recipe. Read More
(5)
Rating: 1 stars
11/01/2008
I live at 7200 feet and couldn't get these to work even though I tried two seperate times. The dough just wouldn't rise. Read More
(4)
Rating: 5 stars
09/25/2007
Delicious soft and such a pretty colour! I used kabocha pumpkin/squash that I baked and mashed a couple days ago. You cannot taste the pumpkin - which is a plus as my husband likely wouldn't eat them otherwise. They're more of a conversation piece;) I made 1/2 of the recipe so I could use my bread machine to make the dough. The rolls were huge! Next time I would make 24 rolls from a 1/2 recipe rather than 16. I will make these again but as round pan rolls rather than crescents. Read More
(3)