Pumpkin Pull-Apart Pan Rolls
Delicious rolls subtly flavored with pumpkin and pumpkin pie spice; an excellent side for every day and special occasions.
Yield 15 rolls
Ingredients
- 4 cups bread flour, divided
- 1 tablespoon Red Star Active Dry Yeast
- 1 1/2 teaspoons salt
- 1/3 cup brown sugar
- 4 teaspoons pumpkin spice
- 2 tablespoons water
- 1/4 cup vegetable oil
- 1 cup pumpkin (canned, mashed)
- 2 large eggs
Topping
- 1/4 cup butter, melted
Instructions
- In a stand mixer fitted with a paddle attachment, combine 2 cups bread flour, yeast, salt, brown sugar and pumpkin spice. In saucepan or microwave-safe dish, heat water, oil and pumpkin to 120-130°F. Add to flour mixture; beat 2 minutes on medium speed. Add eggs; beat 3 minutes.
- Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
- Place dough in lightly greased bowl; turn to grease top. Cover; let rise until dough has doubled in size or indentation remains after poking dough with finger down to second knuckle.
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 3 parts; divide each part into 5 pieces. Shape each piece into a smooth ball. Dip tops in melted butter. Place in greased 9x13-inch pan. Cover; let rise until indentation remains after lightly touching side of a roll.
- Preheat oven to 375°F.
- Bake for 20 to 25 minutes until golden brown. Remove rolls from pan. For soft sided rolls do not break apart. Cool on rack.
Notes
Get Bread Machine Method here.
Photo by Jen Schall.
