Pumpkin Dinner Rolls~My Way

 

I added the leftover Maple butter from the scones to the tops of these after I pulled from the oven 

30 days of pumpkin 🎃….


Ingredients 

1 cup warm milk 

1 package instant yeast 

1/2 cup brown sugar  

3/4 cup pumpkin puree 

1 stick butter softened, 

2 Tbsp pumpkin pie spice 

1 Tbsp Vienna Cinnamon 

1 Tbsp Madagascar Vanilla Bean paste 

4 to 4 1/2 cups flour

Add everything but flour to a stand mixer bowl. Use paddle attachment. 

Once thoroughly combined start adding the flour 1 1/2 cups at a time with paddle attachment. One all the flour is combined with the wet ingredients switch to dough hook and mix for 5 minutes. Make sure all dough comes away from bowl. 



Transfer dough ball in buttered/oiled bowl. Cover with towel. 

Set in warm area until dough is doubled in size. 

Roll dough out on lightly floured surface. Use hands to pat down and shap in circle. Cut in 4 even pieces.

Slice each triangle into 3 even pieces. Start rolling each one in a ball.  Place in buttered 13x9!baking dish. 



Heat oven to 350° place rolls on stove close to the back. Let’s rolls rise again for 15 minutes. 

Bake 25-27 minutes add butter on top after removed from oven. I used maple butter.. yum

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