Are you intrigued yet?
I know when I first saw this recipe in the Good Cookin’ from the Heart of Virginia Cookbook I immediately copied it down and sat on it for a while. See, Nate’s not a pumpkin fan…but he has so many other good qualities that I forgave him for his pumpkin hatred. Besides, it always means more for me.
Thing is, these dinner rolls are called biscuits in the cookbook which is the main reason I made them. Then they came out of the oven.
Now I’m not complaining, and honestly I should have known better when I saw a “biscuit” recipe containing yeast but in my excitement I forgot the fundamentals of baking with yeast and how the fat (butter) in the recipe is melted and therefore wouldn’t make a flaky biscuit. But whatever. I pulled them out of the oven, furrowed my brow, and then threw some butter on those bad boys and didn’t stop eating.
As you’ll be able to see from the photos I made several different roll sizes, which is more of an accident than anything. Something I just get so excited that I forget to read directions and just do my own thing. In the photo above the roll on the right is more along the lines of an appropriate size for these guys, but if you want a monstrosity like the one on the left I won’t judge.
Heck, I ate that one too!
I know it’s not Thanksgiving anymore but if you’re like me the love of pumpkin doesn’t die down until long after Christmas. That means these guys are perfect for a Christmas party bread, Christmas day roll, or just make ’em and snack on them throughout the week. They pair perfectly with butter and a little cranberry sauce, or if you’re feeling a little frisky butter and a little cinnamon sugar might just be the way to go.
Me? I’ll take a plain, a cranberry, and a cinnamon sugar. You know, since I’m eating for two and all.
PUMPKIN DINNER ROLLS
Adapted from the Good Cookin’ from the Heart of Virginia Cookbook
- 1 1/2 packages active dry yeast
- 1 tsp granulated sugar
- 1/2 cup warm water
- 1 cup whole milk, at room temperature
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 tsp salt
- 2 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 6-7 cups all-purpose flour
Stir together the yeast, 1 tsp of granulated sugar and warm water and let sit for about 10 minutes until it starts to get foamy. Meanwhile in a mixer mix together the milk, pumpkin, brown sugar, butter and spices until well combined. When the yeast is ready whisk it quickly to “fluff” it up and then mix it into the pumpkin mixture. Using a bread hook attachment add the flour 2 cups at a time until mixed in. Once you’ve reached 6 cups evaluate where your dough is at – if it’s pulling away from the sides and is elastic then you’re done. If it’s still a little wet, add another 1/4 cup at a time until it’s pulling away from the sides. Dump the dough onto a floured surface and knead for 30 seconds, then place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for about an hour (I put mine in my microwave – not on – for that time). Roll the dough out to 1 inch thick and, using a 2-inch biscuit cutter, cut out the rolls and place on a sheet pan lined with parchment or a Silpat. Cover again with plastic wrap and let them rise again for 30-45 minutes until doubled in size. Remove the plastic wrap and bake for 20 minutes at 350 until golden brown on the bottom**. Serve hot!
**Note: if you cut your rolls thinner than 1 inch then the bake time will be a little less, so keep your eyes on them!**
You know, it’s too bad I ate mine already. I’m pretty hungry for breakfast right about now…
Heather these look fantastic. Love that rich color!
ive tried these before and i thought they were great!! sweet potato would work well too. beautiful pics!!
yummy!
How good do these look! My kids would gobble them down in a heartbeat, they love pumpkin everything and of course biscuits! I have never attempted to make my own biscuits from scratch…why??? These look delicious. And I’m all about enjoying pumpkin all year long 🙂
Oh my gosh, these look AMAZING! A must try recipe for sure! 🙂
Woah that one on the left is crazy! I call dibs on that one. 😉
Oh my yum!! Would love to try these 🙂
I will be trying these! I love pumpkin!
I made a yeast risen pumpkin bread for Thanksgiving (King Arthur flour recipe) for the sole purpose of letting it get stale so it could turn into pumpkin bread pudding. I’ve been meaning to try Smitten’s recipe for sweet potato biscuits. Those might be closer to what you’re after.
They look marvelous! What a great holiday biscuit!
I think THIS just may have to be my first thing to make in my new mixer. I’m with you. Pumpkin doesn’t disappear for a long time. As in, it stays until fresh fruit comes back. 😉
These would get devoured in seconds!
YUM! I made pumpkin focaccia for Thanksgiving but these look so good!
Oh, I’m definitely intrigued!! These look like fluffy perfection! A dinner roll with a hint of pumpkin spice…I’m pretty sure these would become breakfast for me. 🙂
HOLY MOLY you are amazing! they are marvelous my dear- they look divine 🙂
xoxo <3
oooh, now these look good. I love pumpkin, biscuits and dinner rolls. Heck, and BUTTER! This looks great. I am imagining all the stuff I could put on those. mmmmm – thanks for sharing!
Oh I love yeast baking and these are so perfect! Wow so fluffy! I have to make these! I can so see them going either savory or sweet! Perfect and a great recipe for the season!
Beautiful rolls, Heather. Love the addition of pumpkin!
I want that monstrous one on the left please 🙂
Even though they’re not flaky, they look delicious. Pumpkin baked into bread always comes out good!
that birdseye picture, where you can see all the butter, YUM!
Those look like biscuits to me! Not the crumbly ones, no, but still like biscuits I’ve seen before. Also yummmm. Especially with the cranberry sauce.