Pumpkin Thyme Dinner Rolls Recipes

Steps:

• Put warm water into a large bowl and sprinkle the yeast over the surface; stir to moisten yeast and wait a few minutes for it to start dissolving.
• Stir in pumpkin, butter, sugar, egg, salt and 3 cups of the flour.
• Beat until smooth.
• Mix in enough remaining flour to make a dough that can be handled, but still soft.
• Knead on a lightly floured surface until smooth and elastic, about 5 minutes.
• Place in greased bowl; turn greased side up.
• Cover; let rise in warm place until double, about 1 hour.
• Punch down dough and divide it in half.
• Round off each half to make 16 balls, place the dough balls into a greased 9-inch square pan.
• Do the same with the remaining dough.
• Let rise until double, about 45 minutes.
• Heat oven to 350º F.
• Bake until golden and cooked through, 20 to 25 minutes.
• (In my oven there were areas that browned too quickly; I covered them with foil and continued baking until done.).

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:

• Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
• In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
• Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
• If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
• Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hours.
• Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.
• Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
• Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
• Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
• Preheat oven 350ºF for 20 minutes.
• If the center indentation is not obvious on the rolls, poke them again with your finger.
• Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
• Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
• Insert pecan slices on top to mimic pumpkin stem.

Steps:

• Combine milk, brown sugar, 1 tablespoon butter, and salt in a small saucepan over medium heat; heat to about 110 degrees F (43 degrees C), 2 to 4 minutes. Remove from heat.
• Mix warm water and yeast together in a bowl until yeast is dissolved. Combine yeast mixture and milk mixture in a large bowl. Add pumpkin puree, all-purpose flour, whole wheat flour, cinnamon, ginger, and nutmeg; beat until dough is smooth, adding more all-purpose flour if needed to form a soft dough.
• Grease a large bowl.
• Turn dough onto a floured surface and knead until smooth and elastic. Place dough into the greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Grease an 9x13-inch baking dish.
• Punch dough down and divide into 10 pieces. Shape each dough piece into a ball. Place dough balls into the prepared baking dish; cover and let rise until doubled in size, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Melt remaining butter in a saucepan over medium-low heat, 2 to 3 minutes. Brush melted butter over dough.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Transfer rolls to a wire rack to cool slightly before serving.

Steps:

• Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
• Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
• Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

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 small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, garlic powder, onion powder, dried onion, fresh herbs, salt, cayenne, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough; turn onto a lightly floured surface. Divide and shape into 12 balls; flatten slightly. Wrap each ball in 4 pieces of kitchen string, creating indentions to resemble a pumpkin. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 15-20 minutes. If desired, brush with melted butter. Remove from pans to wire racks to cool. Cut and discard string. Before serving, insert pretzel halves in top of each roll.