Pumpkin Dinner Rollsbread Recipes

Steps:

• Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.
• Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed.
• Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.
• Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.
• Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.
• Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls.
• Let rolls rise for about 30 minutes.
• Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls.
• Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.
• Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

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:

• Place pumpkin, water, milk, egg, oil, flour, sugar, salt, pumpkin pie spice, and yeast into a bread machine pan in the order suggested by the manufacturer. Select Dough setting and press Start.
• Turn dough out onto a lightly floured work surface. Shape into dinner rolls and place on lightly greased baking sheets. Cover with a towel and let rise until almost doubled in size, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until rolls are golden brown, about 15 minutes. Remove from the oven and immediately remove rolls from pans and cool on a wire rack to prevent crusts from becoming soggy.

Steps:

• 1. In a large mixing bowl, add yeast, water and 1 T sugar, mix slightly and allow to rest until foamy, 5-10 minutes. Then add remaining sugar, milk, butter, pumpkin, salt, wheat flour and 2 cups of bread flour. With paddle attachment, mix until all ingredients are well incorporated, then switch to dough hook and add 3 c bread flour, when all flour has been incorporated, start adding more flour 1/2 c at a time until dough starts to pull from sides forming a ball. When ball forms, stop adding flour and knead with dough hook for 3 minutes. When dough is ready it will be slightly sticky and bounce back when touched. If needed add a little more flour.
• 2. Place dough in a greased bowl, flip over to cover both sides, cover with plastic wrap and a towel. Allow to rise in warm place for 45 minutes or until doubled in size. Turn out onto a lightly floured surface, give 6-8 kneads, cut into 3 evenly sized pieces, if making loaves a third is one loaf, shape into loaf, place into greased 4x8 loaf pan. Cover with plastic wrap and towel and allow to rise in warm place until doubled in size. If making rolls, working with 1 third at a time (cover remaining dough with plastic wrap until until ready for it) each third makes approx 12 rolls. I use my 1/4 cup cookie dough scoop to get evenly sized rolls. Place rolls onto a foil lined greased/sprayed jelly roll pan or cookie sheets. Cover with towel and allow to rise 30 minutes or until doubled in size.
• 3. 15 minutes before ready to bake, preheat oven to 375. Bake rolls for 20 minutes or until internal temp is 185-200. Bake bread for 35-45 minutes or until internal temp is 165-175...I have a digital thermometer, but a basic meat thermometer works too.
• 4. Remove from oven to cooling rack for 5 minutes then remove from pans onto cooling racks to cool. Enjoy!