Jan 24, 2011

Simple And Easy Pumpkin Bread Recipe With A Twist – Pumpkin Rolls

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Soft and smooth best describes this delectable pumpkin bread which is also great for making pumpkin rolls. The pumpkin makes it an exceptionally moist food. Most people don’t even taste the pumpkin or know it exists until they comment that they are the best rolls they have ever eaten and ask what makes them so good. This versatile bread recipe can easily be modified for use as sandwich rolls or sweet rolls.

Recipe: Pumpkin Rolls Recipe

Summary: Turn your everyday pumpkin bread into pumpkin rolls.


  • 1/3 cup Butter
  • 1 Cup Milk
  • 2 pkg. Active Dry Yeast
  • 1/2 Cup Granulated Suger
  • 1 Tsp. Salt
  • 1 Cup Pureed Pumpkin
  • 2 Eggs
  • 5 to 5 1/2 Cups Flour


  1. Melt butter in microwave-safe bowl. Add milk and heat to 105 degrees. Dissolve yeast in milk mixture. Stir in sugar and salt. Combine yeast mixture, pumpkin and eggs in large mixing bowl. Beat one minute.
  2. Add four cups of the flour and beat three minutes. Gradually blend in additional one cup flour by with hands.
  3. Turn onto floured surface and work in additional flour as needed to form a soft dough. Knead five minutes.
  4. Place dough in a large, greased bowl. Turn dough over to coat both sides. Cover and let rise until doubled.
  5. Push dough down and knead three times.
  6. Roll into a 10-inch by 18-inch rectangle. Use a pizza cutter to cut one-inch wide strips. Tie each strip into a knot.
  7. Spray two cookie sheets with non-stick vegetable oil coating. Place knots three inches apart on sheets. Spray knots with non-stick vegetable oil coating.
  8. Let rise until double in size.
  9. Preheat oven to 350 degrees and bake for 12 to 15 minutes or until light golden.


For sandwich pumpkin rolls, cut dough into 1-1/2 inch strips to form larger knots. Slice them like a croissant. The light, sweet dough compliments the flavors of shaved turkey and ham. Top with lettuce leaves, sliced tomatoes and mayonnaise.

Sweet pumpkin rolls couldn’t be easier or lighter than those made with pumpkin dough. Tie the knots loose and create a pocket in the center of each roll. Place one tablespoon of jam of any favorite flavor or lemon curd in the pocket. Bake as directed for dinner rolls. Drizzle with glaze made from one-half cup confectioners sugar, one tablespoon melted butter and enough milk to achieve desired consistency.

Cooking time (duration): 45

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