Pumpkin Rosemary Dinner Rolls

These pumpkin rolls are so good. They're wonderful with a savory soup, or for Thanksgiving dinner. The first time I made these, last November, our family ate half the batch, and I froze the rest for Thanksgiving. They thawed and warmed up beautifully and went very well with all of the Thanksgiving flavors. The leftovers are also very good toasted and made into a breakfast sandwich (with a fried egg and slice of sharp cheddar). 

Pumpkin Rosemary Dinner Rolls   

adapted from Mel's Kitchen Cafe

Yield: 20 rolls

1 cup pumpkin puree, canned or homemade, warmed for 20 seconds in the microwave
¾ cup warm water
⅓ cup melted butter or oil
⅓ cup granulated sugar
2 large eggs
1-2 tablespoons finely chopped fresh rosemary 
1 tablespoon instant yeast 
2 teaspoons salt
5 1/2-6 cups all-purpose flour 

1.  In the bowl of a stand mixer fitted with the dough hook, add the pumpkin, water, melted butter or oil, sugar, eggs, rosemary, yeast, and salt. Mix to combine.

2.  Add 2 cups of the flour and mix to combine. With the mixer on low speed, continue to add flour, 1/2 cup at a time, until a soft dough forms. The exact amount of flour needed will depend on the texture and feel of the dough. It should be soft and slightly tacky to the touch but should form a ball and clear the sides of the bowl. Add additional flour as needed. (I live in a humid climate, so I had to keep adding more until the dough was not too sticky.) Knead the dough in the mixer for 5-6 minutes.

3.  Let the dough rise until doubled, 1-2 hours. (You can place the dough in a greased bowl and cover or leave the dough in the mixer to let rise there.) This dough needs a little more time to rise, as it is heavier because of the pumpkin. 

4.  Line a half sheet pan with parchment paper. Lightly grease the parchment paper with cooking spray.
Gently deflate the dough. Cut off pieces of dough and roll into balls. (I make 20 rolls- so I divide dough in half, then each half into 10 balls.) Place the rolls about 1/2-inch apart on the prepared baking sheet. Cover and let rise until doubled, 1-2 hours. (Again, these rolls are slow to rise.)

5.  Preheat the oven to 375 degrees F. Place an oven rack in the center position (or just slightly higher than center). Bake the rolls for 18-22 minutes until golden. Remove from the oven and butter the tops while still warm.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **