- ½ cup Pumpkin puree
- ⅔ cup Heavy creamat room temperature
- ⅓ cup Milkat room temperature
- 1 Large eggsat room temperature
- ⅓ cup Sugar
- ½ cup Cake flour
- 3½ cups Bread flour
- 1 tbsp Active dry yeast
- 1½ tsp Salt
- 1 Eggsfor egg wash (beaten with 1 teaspoon water)
- 1/3 cup Pumpkin seeds
for the syrup
- 2 tsp Sugar
- 2 tsp Waterhot
Pumpkin Soft Fluffy Dinner Rolls
These Pumpkin Soft Fluffy Dinner Rolls go well alongside a multitude of meals – from soup to salad, from chilli to cheese. I always make a batch or two of these for Thanksgiving dinner. I can make them a day in advance and cook them fresh when I need to.
Start by making the dough from pumpkin puree, heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Prove once, then mix again. Shape the dough into 16 little rolls and prove for a second time before cooking. Immediately after you take the rolls from the oven, brush them with sugar water syrup. Yummy!
To make Pumpkin Soft Fluffy Dinner Rolls, you will need the following ingredients:
So, how to make Pumpkin Soft Fluffy Dinner Rolls?
Steps to make Pumpkin Soft Fluffy Dinner Rolls
Prove the dough
Prepare a baking pan
Mix the dough again
Divide the dough into 16 equal balls. I use my kitchen scale to ensure the dough balls are the exact size. Arrange the balls in the greased pan. Allow about half an inch of space between them on all sides. Cover and leave in a warm place to prove for an hour until the buns grow to 1 ½ times their original size.
Heat the oven and decorate the rolls
Brush with syrup