- Keith Pricktt's Food Blog

Pumpkin Dinner Rolls

October 23rd, 2007

Finished Organic-Pumpkin Dinner Rolls

I guess there is a lot of pumpkin to go around this time of year. This is my third pumpkin recipe in the last few weeks. Even after this recipe, I still have fresh pumpkin left. My wife works for Stahlbush Island Farms and has brought home a lot of organic pumpkin (it’s one of their bigger products) for us to enjoy.

She tried the pumpkin rolls and thought that they were really good. I especially like them hot out of the oven (even if I have to reheat them there). Here’s what I did to make them (based off of “Mom’s Pumpkin Dinner Rolls Recipe“).

Cutting up the butterCrackinโ€™ the egg

Ingredients (for 12 rolls):

  • 1 and 1/2 teaspoons of good Active Dry Yeast.
  • 1 Tablespoon of sugar
  • 1/2 cup of 110 degree (Fahrenheit) milk
  • About 4 cups of flour (add more as you need when kneading)
  • 1 cup Organic Canned Pumpkin
  • 1 teaspoon of nutmeg
  • 3/4 stick of butter (< 1/2 cup)
  • 1 egg, beaten a bit

Kneading the doughAbout to bake โ€” after rising


  1. Mix yeast and sugar into the milk and let the yeast grow for about 10 to 15 minutes. If it doesn’t grow (bubble and foam) then neither will your rolls so go get some new yeast! I get mine from our local co-op (First Alternative Co-Op) in bulk and it hasn’t failed me yet!
  2. Combine all the dry ingredients into a bowl
  3. Chop the butter into bits and mix it into the dry ingredients
  4. Add the egg, pumpkin and foamy yeast mixture
  5. Mix everything together until its all combined
  6. Next, take the dough and knead it on a floured surface (and keep it floured on top and bottom to keep from sticking on you and the surface) for about 10 minutes.
  7. If you are in a hurry you can skip this step but your rolls might not be as good. Set the dough in a bowl and cover with a tea towel for about 1 hour (or until it doubles in size). Indeed, I was in a hurry and skipped this step so please comment if you include it and let me know how it turns out.
  8. Punch the dough down and separate into 12 balls.
  9. Place the balls on an oiled baking tray (or use a springform pan or glass baking dish) and let them rise for another 45 minutes.
  10. Bake the rolls for 30-40 minutes or until they just turn golden at 350 degrees Fahrenheit.

I think the two keys to baking bread, rolls, and similar recipes are:

  1. Let the yeast active for about 10-15 minutes with a little sugar or honey using 110 to 120 degree water (or milk in this case). I have been baking bread for some time now and ever since I started doing this my dough has turned out wonderfully.
  2. Knead the dough for at least 10 minutes. I used to be afraid of kneading because I thought it would make the bread tough, but I think the exact opposite is true. This allows the yeast to work through the flour and helps it to rise. Now my only problem with baking bread is that it rises TOO MUCH, but that’s a story for another day of blogging.

I hope you enjoy them!

4 Responses to ' Pumpkin Dinner Rolls '

  • Pumpkin Dinner Rolls says: [October 23rd, 2007 10:53 pm]

    […] at delivered by […]

  • Toasted Barley and Butternut Squash | Making Banana Pancakes says: [October 28th, 2007 1:38 pm]

    […] last note, this dinner goes GREAT with the pumpkin dinner rolls! Try it […]

  • SofiasMama says: [November 14th, 2007 12:10 pm]

    My husband is VERY picky about what he likes and dont like, so i surprised him one night with these and he asked me to make MORE ๐Ÿ™‚
    they are YUMMMMY,
    i am so glad i found this place through
    eat salem, now i have another addiction

  • Keith Prickett says: [November 17th, 2007 1:26 pm]

    SofiasMoma, thanks for the comments! I am addicted to food blogs too, that’s why I started this one!!

    To all readers: I realized I must have been quite sleepy when I wrote this entry. The recipe was all messed up. I have changed a few things — added Pumpkin measurement (it previously just said “1 Cup,” now it says “1 Cup of Organic Canned Pumpkin.” I also changed the yeast from Tablespoons to teaspoons (whooops!). Last, I changed the butter measurements from 1/2 stick to 3/4 stick — and it had said 1/2 cup but it is actually a little less than 1/2 cup. Whew. Sorry for the mistakes! I was actually making this today — tripling it for a Thanksgiving Potluck dinner — and found the mistakes. I hope you enjoy it!

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  » By Keith Prickett