Pumpkin Dinner Rolls
Pumpkin Dinner Rolls - easiest and best homemade pumpkin dinner rolls on skillet. So soft and pillowy you just can't stop eating.
Servings: 24 people
Ingredients
- 2 1/2 teaspoons instant yeast
- 1/4 cup brown sugar
- 1/2 cup milk lukewarm
- 4 tablespoons butter softened
- 2 teaspoons salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 3/4 cup pumpkin purée canned pumpkin
- 4 cups all-purpose flour
Instructions
- Combine all the ingredients in a large bowl and mix and knead—using your hands, a stand mixer, or a bread machine set to the dough cycle—until a soft, smooth dough forms.
- Place the dough in a lightly greased bowl and let it rise for 60 to 75 minutes, until it’s puffy but not necessarily doubled in bulk. Gently deflate the dough and transfer it to a lightly greased work surface. Divide the dough into 24 equal pieces, rounding each piece into a smooth ball.
- Lightly grease a large cast-iron skillet or sheet pan and arrange the dough balls in it. Cover the skillet or pan and allow the rolls to rise until they are crowded against one another and quite puffy, about 1 ½ to 2 hours. Towards the end of the rising time, preheat the oven to 350°F (176°C).
- Uncover the rolls and bake them for about 20 minutes. If they brown too quickly, cover the top with aluminum foil. Once baked, remove the rolls from the oven and brush them with melted butter. Serve warm. For longer storage, freeze the rolls.
Nutrition
Serving: 24people | Calories: 116kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 220mg | Fiber: 1g | Sugar: 2g