PUMPKIN DINNER ROLLS
For a delicious roll at your Thanksgiving dinner table, try this roll. It is a very easy yeast roll recipe and are on the table in no time.-Connie Thomas, Jensen, Utah
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 161mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 4g protein.
PUMPKIN ROLL
Learn how to make Trisha Yearwood's easy Pumpkin Roll recipe, complete with a simple cream cheese frosting, for a show-stopping fall dessert.
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
- With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
- Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
- Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
- With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.
PUMPKIN KNOT YEAST ROLLS
These are the softest and most delicious rolls I've ever had. There's NOT a bit of pumpkin flavor....the pumpkin just seems to add moistness and color. My father and brother (who don't eat pumpkin) love these rolls when I make them at holiday dinners. I have to make a double batch because some people just sit and fill up on these rolls instead of dinner. They stay soft for days if wrapped. Prep time includes the waiting time for rising.
Provided by Parsley
Categories Breads
Time 2h16m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flour. Stir in enough of remaining flour to form a soft dough. Turn onto a lightly floured surface----knead until smooth and elastic-like (should take about 5-7 minutes). Place in a large greased bowl and turn once to grease top. Cover with a clean towel or paper towels and let rise in a warm place until doubled---takes about 1 hour. Punch dough down; turn onto lightly floured surface; divide in half. Shape each portion into 12 balls (so you'll have 24 balls total). Roll each ball into about a 10" rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover again with towels and let rise until doubled---takes about 30 minutes.
- Meanwhile, in a small bowl, whisk together water and 1 remaining egg. When rolls are done doubling again, brush them with the egg wash. Bake at 350 for about 15-16 minutes or until lightly golden brown. Remove and serve or place on wire racks to cool slightly. Serve warm or cooled with butter or honey butter.
Nutrition Facts : Calories 162.4, Fat 3.7, SaturatedFat 2, Cholesterol 30.8, Sodium 136.4, Carbohydrate 27.6, Fiber 1.2, Sugar 5.1, Protein 4.5
PUMPKIN ROLL I
An easy pumpkin roll dessert that tastes great.
Provided by Jackie Smith
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
- In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
- Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g
PUMPKIN KNOT ROLLS
These delicately-flavoured rolls add a festive touch to any table, and are surprisingly easy to make!
Provided by skat5762
Categories Breads
Time 2h20m
Yield 2 dozen rolls
Number Of Ingredients 10
Steps:
- In a mixing bowl, dissolve yeast in warm milk.
- Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour.
- Beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 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 in half.
- Shape each portion into 12 balls.
- Roll each ball into a 10-inch rope; tie into a knot and tuck ends under, place 2 inches apart on greased baking sheets.
- Cover and let rise until doubled, about 30 minutes.
- In a small bowl, beat water and remaining egg.
- Brush over rolls.
- Sprinkle with sesame or poppy seeds if desired.
- Bake at 350 for 15-17 minutes or until golden brown.
- Remove from pans to wire racks.
Nutrition Facts : Calories 1940.1, Fat 46.3, SaturatedFat 25.1, Cholesterol 415.6, Sodium 2137.7, Carbohydrate 325.1, Fiber 11.1, Sugar 52.3, Protein 52.6
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PUMPKIN KNOTS RECIPE - OLGA IN THE KITCHEN
From olgainthekitchen.com
Estimated Reading Time 6 mins
- In a small bowl or a measuring cup, add and microwave to warm 1/2 cup whole milk. Sprinkle 1/4 tsp sugar and 2 1/4 tsps active dry yeast. Stir gently to combine and set aside to rest until foamy, 5-7 mins.
- In a medium bowl, combine 2 tbsps unsalted softened butter, remaining sugar from 1/3 cup, and 1 tsp table salt. With help of spatula, press butter down into sugar and salt, until combined. To the bowl with butter, add 1 egg and 1/2 cup canned pumpkin – stir to combine well.
- Add the yeast mixture to the batter, stir to combine. Now, sift (or gradually add if already sifted) about 3 cups all-purpose flour. Stir with spatula and finish kneading with hand until flour is incorporated. The dough will be a bit sticky, but soft. If it turns out way too sticky, add few tablespoons (tablespoon at a time) of all-purpose flour; Do not add too much flour or the knots will turn out hard in texture once baked and even harder the next morning. Cover the dough with plastic food wrap, and leave at room temperature for 1 hour until the dough is doubled in size.
- 1 HOUR LATER: Line 2 baking sheets with parchment paper and set aside. Punch down the dough to deflate and transfer the dough onto a lightly floured surface. Knead few times and divide the dough into equal-to-similar 16 pieces. Roll each piece to a 9-10” rope, make a knot and transfer to a baking sheet, 2” apart (add very little flour when needed, while rolling the dough ropes). Cover knots with clean kitchen towel and place in a warm, draft-free area until knots are doubled in size, for about 30-40 mins. (with 10 mins remaining, preheat the oven to a 350°F).
CINNAMON CRUNCH PUMPKIN KNOTS | TASTES OF LIZZY T
From tastesoflizzyt.com
5/5 (3)Total Time 37 minsCategory BreakfastCalories 406 per serving
- Warm the milk in a bowl in the microwave for just about 1 to 1 1/2 minutes until it is warm. Add in the sugar and salt, then stir the mixture. Allow it to sit until it is warm, but not too hot (if you have a thermometer, it should measure about 105-110 degrees in order to proof active dry yeast). Add 1 package of yeast right to this milk. Allow the yeast to proof for about 5 minutes. It should get nice and frothy.
- Add the softened (almost melted) butter, pumpkin, pumpkin pie spice, cinnamon and vanilla. Stir this well until it is all blended together.
- Gradually add in the flour,1 cup at a time. Add in the last 1/2 a cup and start to knead the dough with your hands until the last 1/2 cup of flour is incorporated in. Turn the dough out onto a floured surface and continue to knead the bread for about 7 minutes until it is smooth and elastic. Add a bit more flour as you need to during kneading. The dough should still feel sticky, but it will not stick to your hands.
- Place this dough in a greased bowl and cover it. Allow the dough to rise in a warm place until it has doubled, about 1 hour.
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From kingarthurbaking.com
4.3/5 (50)Calories 110 per servingTotal Time 3 hrs 10 mins
- Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough., Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it's puffy though 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.
- Round each piece into a smooth ball, or shape into knots., For pull-apart rolls, lightly grease two 9" round cake pans or one 9" x 13" pan.
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