Pumpkin Rosemary Dinner Rolls

Pumpkin Rosemary Dinner Rolls puts pumpkin puree, warm water and melted butter or oil at the center of a roll recipe and finishes in about 218 minutes, enough for 20 rolls.

• Yield 20 rolls
• Ready in 218 minutes
• Prep 200 minutes
• Cook 18 minutes

Ingredients

• 1 cup pumpkin puree, canned or homemade, warmed
• 3/4 cup warm water
• 1/3 cup melted butter or oil
• 1/3 cup granulated sugar
• 2 large eggs
• 1-2 tablespoons finely chopped fresh rosemary ( about leaving out)
• 1 tablespoon instant yeast
• 2 teaspoons salt
• 5 1/2-6 cups all-purpose flour

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, add the pumpkin, water, melted butter or oil, sugar, eggs, rosemary, yeast, and salt. Mix to combine.
2. Add 2 cups of the flour and mix to combine. With the mixer on low speed, continue to add flour, 1/2 cup at a time, until a soft dough forms. The exact amount of flour needed will depend on the texture and feel of the dough. It should be soft and slightly tacky to the touch but should form a ball and clear the sides of the bowl. Add additional flour as needed.
3. Knead the dough in the mixer for 5-6 minutes.
4. Let the dough rise until doubled, 1-2 hours. (You can place the dough in a greased bowl and cover or leave the dough in the mixer to let rise there.)
5. Line a half sheet pan with parchment paper. Lightly grease the parchment paper with cooking spray.
6. Gently deflate the dough. Cut off pieces of dough and roll into balls (I use about 2.5 ounces for each piece of dough). Place the rolls about 1/2-inch apart on the prepared baking sheet. Cover and let rise until doubled, 1-2 hours.
7. Preheat the oven to 375 degrees F. Place an oven rack in the center position (or just slightly higher than center). Bake the rolls for 18-22 minutes until golden. Remove from the oven and butter the tops while still warm.

Cool the bake on a rack until the crumb sets, then slice.