Pumpkin Dinner Rolls

So here is the first pumpkin recipe I am going to share with you that uses up some of that baked, mashed pumpkin we made earlier!  Between pumpkin dishes and the killer sweet potato casserole recipe I have for you, the next few posts are going to be…well…orange themed.  This is not intentional, but kind of inevitable when we are talking about fall foods and my favorite holiday-Thanksgiving!

Speaking of Thanksgiving, these dinner rolls would be right at home in a basket on your holiday table.  I mean, HELLO!  Pumpkin dinner rolls?  Could they be more festive?  I think not.
I came across this recipe while reading this blog and when I read that she got the original  recipe from King Arthur Flour, I was sold!  I have mentioned it before, but at the risk of repeating myself, I will say it again.  Websites of food products are a great way to get recipe ideas!  Land O’Lakes, Spice Islands, Hershey-and especially something like King Arthur.  They need you to cook and bake in order to buy their products!  They have whole departments of recipe developers for this reason so take advantage of it!  And around the holidays?  Sheesh!  Amazing food overload!  At first I read the recipe and I liked it but not enough to stop everything and test it out.  Then I read that Nicole liked to make sandwiches out of the rolls with leftover turkey and cranberry sauce.  All right!  That did it for me.  I immediately went into my kitchen and made them. Now usually, I don’t like to post any recipe I haven’t made at least twice.  Then I know it is reliable and will turn out for you when you make it.  But in this case, it has gone through enough people, and being a simple dinner roll, I have complete faith that you will have no trouble with it.  These rolls are soft and unbelievably light.  Right out of the oven they are so fluffy you won’t believe it.  The pumpkin makes them wonderfully moist but they don’t have a very pronounced flavor to them.  Perfect to round out your meal and fantastic for sandwiches later.  I have a whole bag of them in my freezer, just waiting to be thawed and rewarmed just before the feast.  Mmmm.  I can’t wait for leftovers. One Year Ago: Broccoli, Bean, & Cheddar Soup

Pumpkin Dinner Rolls
Recipe adapted from The Galley Gourmet, originally from King Arthur Flour.
Yield 24 rolls.  You might want to halve this recipe or, like me, freeze what you don’t use for later.

1/2 c warm water
1 1/2 T (5 1/2 tsp) active dry yeast
1/2 c warm milk
2 eggs, room temp
1 1/2 c pumpkin puree
2 T softened butter
1/2 c brown sugar
1/2 tsp ginger
1/2 tsp cardamom (optional)
1 tsp salt
7 c+ flour

In the bowl of a stand mixer fitted with a dough hook attachment, blend together the warm water and the yeast.  Let this stand for a few minutes to ‘bloom’ and then add the rest of the ingredients through the salt.  Add 2 c of flour and blend together until smooth and combined.  Add 2 more cups of flour and mix until incorporated.  Continue to add the last of the flour in 1/2 c increments, adding more flour or using less if necessary in order to form a smooth dough that forms a ball and doesn’t stick to the bottom or sides of the mixing bowl.  Just leave it on low and if the dough starts to stick to the sides, shake in a bit more flour.  Let the dough knead on low until it springs back when poked with your finger, about 6-8 minutes.  Alternatively, combine the ingredients with just enough flour to make a sticky dough and using plenty of flour, knead on a counter top until smooth and elastic.  When dough is ready, lightly oil a large bowl (I just use the same mixing bowl) so the dough doesn’t stick and cover it with plastic wrap to keep it from drying out.  Set in a mildly warm place and let rise until doubled in size.  When dough has risen, punch it down and divide it into four equal parts.  Then divide each part into six even round balls of dough, placing twelve on a sheet pan until you have 24 rolls total.  Let rise for 30 minutes until puffed and bake at 375 degrees for 20-25 minutes, or until golden brown.