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.
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!**