Maple Pumpkin Dinner Rolls Recipes

Steps:

• In a large bowl, mix cornmeal, brown sugar, yeast, salt, pie spice and 2 cups flour. In a small saucepan, heat 3/4 cup milk, syrup and 2 tablespoons butter to 120°-130°; stir into dry ingredients. Stir in pumpkin and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes., Divide and shape dough into 16 balls. Place in 2 greased 9-in. round baking pans or cast-iron skillets. Cover with kitchen towels; let rise until doubled, about 1 hour. Preheat oven to 375°., Brush remaining milk over dough. Bake 12-15 minutes or until golden brown., Melt remaining butter; brush over hot rolls. Remove from pans to wire racks; serve warm.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks.

Steps:

• In food processor, combine 2 cups of the flour, the cornmeal, yeast and salt; pulse to combine. (Alternatively, in a medium bowl, whisk the ingredients together then proceed with the recipe using a stand mixer).
• In small saucepan, melt the butter over low heat.
• Add the pumpkin puree, 3/4 cup milk and maple syrup.
• Stir over low heat just until very warm, about 120 F to 130 F on an instant-read thermometer.
• Add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined.
• Pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl.
• If using a processor, process for 2 minutes to knead.
• If using a stand mixer, knead with a dough hook for about 5 minutes.
• Turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand for 10 minutes.
• Coat two baking sheets with cooking spray.
• Uncover the dough and cut it into 16 equal pieces.
• In the palm of your hands, roll each piece into a smooth round ball.
• Set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap.
• Let the rolls rise in a warm place until doubled in size, about 1-1 1/2 hours.
• Near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 degrees F.
• Brush the tops of the rolls with milk and sprinkle with a dusting of cornmeal.
• Bake for 12-15 minutes, or until browned.
• Serve warm, or let cool and reheat before serving.