Are you wondering what you might do with pumpkin-spiced dinner rolls? Let me offer a few suggestions. These are perfect as a side for your Thanksgiving dinner. Imagine dipping them in turkey gravy or using them to scoop up homemade stuffing. You can also slice them in half to use as buns for pulled pork or serve them with homemade chili. From The Gourmet Kitchen.
Prep Time: 1 hour 40 minutes (mostly inactive) • Cook Time: 20 minutes• Total Time: 2 hours (mostly inactive) • Yield: 10 large rolls
⅓ cup lukewarm water
½ ounce active dry yeast (approximately 1½ tablespoons)
2 ounces (4 tablespoons) unsalted butter, melted and cooled slightly
¼ cup granulated sugar
1 cup pumpkin puree
2 large eggs, lightly beaten
½ teaspoons kosher salt
2 teaspoons pumpkin pie spice
17 ounces (4 scant cups) all-purpose flour, plus more as needed
1. In the bowl of a stand mixer, whisk the water and yeast until bubbly and allow it to sit for 1 minute. Add the butter, sugar, pumpkin puree, and eggs and whisk until just combined.
2. In a separate bowl, stir the salt and the pumpkin pie spice into the flour with a fork. Attach a dough hook to the mixer, and turn the mixer on low speed. Add the salt and flour to the liquid ingredients.
3. Allow the dough to mix for approximately 5 minutes on low speed. It should be sticky. If it’s not coming together, add up to 4 more tablespoons of flour, 1 to 2 tablespoons at a time. Rub a small amount of vegetable oil on your palms to keep the dough from sticking when handling.
4. Place the dough in a lightly greased large bowl and cover with a dish towel. Allow to double in size at room temperature, approximately 1 hour.
5. Preheat the oven to 350°F and lightly grease with baking spray or butter two 8-inch cake pans. Divide the dough into 10 equal-sized balls and place 5 in each cake pan. Allow the dough to rise for another 25 to 30 minutes before placing in the oven.
6. Bake for 20 minutes or until an internal thermometer reads 190°F. Serve warm.