These pumpkin rolls have had a place at our Thanksgiving table for more than a dozen years now. They are a savory roll, not sweet. The pumpkin flavor is not strong, but the pumpkin and spices add a subtle flavor that goes perfectly with a Thanksgiving meal. When we are not eating them with Thanksgiving dinner, I like to serve them with honey butter (1 stick butter mixed with 1-2 Tbs honey).
I usually make crescent shaped rolls and knots when I make dinner rolls. To make crescent rolls, divide the dough into thirds. Roll each third into a circle. Cut into 8 wedges. Roll up beginning with the large end. Pinch end into bottom dough of the roll so that it doesn’t unravel when rising. Place rolls on a greased baking sheet (or use a silicon baking sheet), curving ends toward the center as you place them on the baking sheet.
Brush or spray dough crescents with oil, cover with a towel and let rise until doubled. For a shiny finish, brush rolls with an egg white wash (room temperature egg white mixed with 1 Tbs water) before baking.
To make knots: pinch off a golf-ball sized piece of dough. Roll it in your hands to make a long rope (about 8-10 inches long). Tie rope in a knot (just like you are tying your shoes) leaving the two ends about 1-2 inches long. Fold two ends around to the back of the knot and pinch them together to seal. Place the knot on a baking sheet with the pinched ends on the bottom.
When making rolls for Thanksgiving, I like to make them ahead of time and then reheat them just before serving. I parbake the rolls and then freeze them until I am ready to serve them. Parbaking (or slightly underbaking) keeps them from overbrowning when you reheat the rolls in the oven just before serving.
To make and freeze: Shape rolls and place on a large baking sheet lined with parchment paper or a silicon mat. Let rise as usual. Bake rolls for 10-12 minutes, or until rolls just barely begin to brown, but are cooked in the center. Rolls should look slightly underdone (not completely brown). Remove from oven. Cool completely. Place in Ziploc freezer bags. Freeze.
On serving day: Place frozen rolls on a baking sheet, bake for about 7-10 minutes, or until hot and golden brown. If rolls are thawed, bake for 5-6 minutes, or until browned. Brush tops with butter and serve immediately.
RECIPE:
Pumpkin Dinner Rolls
1 ¼ cups warm water
1 egg
1 cup pumpkin puree
3 Tbs honey
2 Tbs olive oil
1 Tbs molasses
4 cups whole wheat and/or white flour
1/3 cup wheat gluten
¼ cup sugar
2 tsp pumpkin pie spice ***
2 tsp salt
1 Tbs instant yeast
about 1 additional cup flour
1 egg white, mixed with 1 Tbs water
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Mix wet ingredients in a large mixing bowl. Add flour, gluten, sugar, spices, salt, and yeast. Mix until thoroughly combined. Add additional flour, if needed, a little at a time until dough just begins to form a ball. Knead for 5-6 minutes, or until dough pulls away from sides of the bowl and springs back slightly when touched.
Shape into rolls (knots or crescents are what I usually make). Place on lightly greased baking sheets. Spray or brush with oil and cover with towel. Let rise for 30-60 minutes, or until doubled in size. Brush with egg white (room temp) mixed with 1 Tbs. water. Bake at 375°F for about 15 minutes.
***Pumpkin Pie Spice substitute: 1 tsp cinnamon, ¼ tsp nutmeg, and 1/8 tsp each allspice, ginger, and cloves.
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If desired serve with Honey Butter: 1 stick butter mixed with 1-2 Tbs honey
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To make and freeze: Shape rolls and place on a large baking sheet lined with parchment paper or a silicon mat. Let rise as usual. Bake rolls for 10-12 minutes, or until rolls just barely begin to brown, but are cooked in the center. Rolls should look slightly underdone (not completely brown). Remove from oven. Cool completely. Place in Ziploc freezer bags. Freeze.
On serving day: Place frozen rolls on a baking sheet, bake for about 7-10 minutes, or until hot and golden brown. If rolls are thawed, bake for 5-6 minutes, or until browned. Brush tops with butter and serve immediately.
Makes about 2 dozen rolls
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