These beautiful orange colored pumpkin dinner rolls don't actually taste like pumpkin, but have a sweet and fresh taste all their own. The color alone is worth the addition of pumpkin puree, and you will absolutely love the natural sweet flavor they offer. The texture is a lot like potato bread.
- 5 cups high gluten flour
- 2 cups hot water
- 1 tablespoon active dry yeast
- 1/2 cup dry milk powder
- 6 tablespoons vegetable oil
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 cup pumpkin puree
- Cooking spray or butter to coat rolls and pan.
- In a large mixing bowl, add hot water and yeast.
- Let set until yeast water is foamy. About 5 minutes.
- Add sugar, salt, milk powder and oil. Stir.
- Mix in pumpkin puree until blended.
- Begin stirring in flour 1 cup at a time until your dough forms a ball and you can handle it with floured hands.
- Knead the remainder of flour into your dough. It may not take all of it and that is fine. Your dough should be soft, but also stand up well with out what I call pooling or spreading out too much.
- It is not necessary to knead this dough very much, so leave the kneading to the time it takes to incorporate the flour.
- Place your dough into a greased bowl, cover and allow to rise in a warm place for about an hour or until it is doubled in size.
- Punch dough down after bowl rise.
- Cut dough into 18 equal sized pieces.
- Shape each piece into a roll by gently pushing edges of roll under the roll to create a seem and dome the tops.
- Place on greased baking sheet.
- Slash the tops if you like.
- Butter tops of rolls or spray them with cooking spray to avoid the drying out of the surface area during the second rise.
- Allow rolls to rise again in a warm place until doubled in size. About 20 - 30 minutes.
- Bake in preheated 375 degree F oven for 20 minutes or until rolls sound hollw when tapped.
- Cool on wire racks or serve hot and fresh.