A Tradition in Family Baking

Pumpkin Pull-Apart Pan Rolls

5.0 from 1 reviews
Pumpkin Pull-Apart Pan Rolls
Delicious rolls subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham.

THIS RECIPE MAKES 15 ROLLS
Ingredients
  • 2 TBSP Water
  • 2 Eggs
  • ¼ cup Vegetable Oil
  • 1 cup Pumpkin, canned, mashed
  • 4 cups Bread Flour
  • 1+1/2 tsp Salt
  • ⅓ cup Brown Sugar
  • 4 tsp Pumpkin spice
  • 1 TBSP Active Dry Yeast

Topping
  • ¼ cup Butter, melted
Instructions
  1. This recipe is featured at My Kitchen Addiction.

BREAD MACHINE METHOD

  1. Place room temperature ingredients in pan in order listed. Select DOUGH setting. When cycle is complete, remove dough. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. Continue with Shaping, Rising and Baking.

TRADITIONAL METHOD

  1. Combine yeast, 2 cups bread flour, and other dry ingredients. Combine water, oil and pumpkin; heat to 120° to 130° F. Add to flour mixture; beat 2 minutes on medium speed. Add eggs; beat 3 minutes. By hand, stir in enough remaining bread flour to make a soft dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl; turn to grease top. Cover; let rise until dough tests ripe.

SHAPING, RISING AND BAKING

  1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 3 parts; divide each third into 5 pieces. Shape each piece into a smooth ball. Dip tops in melted butter. Place in greased 13 x 9- inch pan. Cover; let rise until indentation remains after lightly touching side of a roll. Bake in preheated 375°F oven for 20 to 25 minutes until golden brown. Remove rolls from pan. For soft sided rolls do not break apart. Cool on rack.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

 

1 Comment
  1. Pull Apart Dinner Rolls, Adapted for Sweet Potatoes!

    I adapted this wonderful recipe recently for use with sweet potatoes instead of pumpkin puree. It worked out really, really well and they were a big hit with my family. The texture of the rolls was very nice, the color was appealing, and the flavor was perfectly in tune with autumn–just slightly sweet. I’ll be making these again to serve with Thanksgiving dinner tomorrow afternoon. I did a post about the sweet-potato pull-apart-rolls in my baking blog. Here’s the link . . . http://janessweets.blogspot.com/2012/10/sweet-potato-pull-apart-dinner-r

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