Savoury Knotted Pumpkin Dinner Rolls made with canned pumpkin; soft and fluffy, and so easy to make. From little to big ones, your whole family will be in love with these little pumpkin beauties.
Another canned pumpkin recipe for you, quite a few lately, but can I be blamed at all? It’s hard to resist a nice can of pure goodness. After all, pumpkin season only lasts for a few months, unfortunately, so I’m taking full advange of it.
So, dinner rolls! Soft, fluffy, buttery, but how can we make them even better? That’s right, with some pumpkin. You don’t get to taste it really, but it’s there, plus it gives the buns a lovely golden to orange colour. The pumpkin dinner rolls are the savoury kind that can be enjoyed with your meal or with some nice butter spread over.
Wouldn’t they be absolutely amazing for breakfast with some butter, jam, or even peanut butter with jelly? And, of course, a big cup of tea or coffee. Ah, someone please stop me from eating!
I’ve told myself I’m gonna embrace the low carb diet once and for all, guess that’s not gonna happen soon. It’s just hard to when I’ve got all these recipe ideas that I really really want to try. So I’ll leave the low carb thing for the new year’s resolutions. Again!!!
How to make pumpkin dinner rolls
This recipe is fail-proof, and it works every single time. Unless the yeast is not active anymore, in which case, they won’t look anywhere near as fluffy and soft. So, let’s see how to get that right!
- in a jug, pour the warm water (not hot to touch), add the yeast, granulated sugar and a teaspoon of flour, give it a stir and set aside for 10-15 minutes
The yeast mixture will get all foamy and bubbly like in photo number 1 above. That shows that the yeast is active and the dough will rise beautifully. It also helps if the yeast and then dough are left in a warm room, that speeds up the proofing process.
- in a large bowl, sift the flour, add the yeast mixture, milk, salt, light brown sugar, melted butter and pumpkin puree
- knead well for 5 minutes or so until you get a stretchy dough that does not stick to the hands
- cover the bowl with clingfilm, and leave to proof for at lest 1 hour until the dough has doubled its size
HOW TO SHAPE THE PUMPKIN BUNS
Right, we’ve got a few options here. We can go for the classic round shape, in which case all we need to do is shape 8 balls, and job done. Same size would be ideal, but I’m not the right person to give advice really, from the photos you can tell my dinner rolls do not have the same size, I’m always rubbish at that.
Or, like me, you can shape them into knots. That’s quite easy to do: divide the dough into 8 balls, then roll each ball into a rope, then wrap into a lose knot. Once in the oven, the dough will rise further and the knotted dinner rolls will look like proper buns.
Or you can shape the rolls into pumpkins, whatever works for you. They are super delicious no matter what, so not to worry much about shape.
How to make the pumpkin dinner rolls sweet
If you’d rather have a sweet version of these yummy pumpkin rolls, add up to 1/4 cup light brown or dark brown sugar, 1-2 teaspoon of pumpkin pie spice, or just cinnamon, and 1 tablespoon of maple syrup. The dark sugar will give the pumpkin buns a deeper orange colour.
If you go for the sweet version, I would probably serve for brunch or tea time, rather than as dinner rolls to go with soup or your meal meal. They should’t be overly sweet, but still.
No canned pumpkin? Not a problem, you can either used pureed roasted pumpkin, sweet potato and butternut squash too, the rolls should still be as soft and fluffy. For some traditional dinner rolls, how about my Soft Dinner Rolls?
If you’ve liked my PUMPKIN DINNER ROLLS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Savoury Knotted Pumpkin Dinner Rolls made with canned pumpkin; soft and fluffy, and so easy to make. From little to big tummies, your whole family will be in love with these little pumpkin beauties.
- 2 1/4 cups strong white bread flour (300 g)
- 1 tsp dried fast-action yeast
- 1 tsp granulated sugar
- 2 tsp light brown sugar
- 75 ml warm water
- 50 ml milk
- 1/2 cup canned pumpkin
- 1 tsp salt
- 2 1/2 tbsp melted butter
- 1 egg
- sesame seeds and caraway seeds to decorate (optional)
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In a jug, add the warm water, yeast, granulated sugar and a teaspoon of flour.
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Give it a stir, and set aside for 10 minutes until the yeast is all foamy and bubbly.
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In a large bowl, sift the flour, add the canned pumpkin, yeast mixture, milk, melted butter, light brown sugar and salt, and knead well into a dough that does not stick to the hands.
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Cover the bowl with clingfilm and leave to proof in a warm place for at least an hour until the dough doubles its volume.
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Divide the dough into 8 balls, then roll each ball into a rope, then shape into a lose knot (see photos).
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Beat the egg, and brush each roll with it, then sprinkle sesame seeds and caraway seeds over (optional).
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Bake in the pre-heated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- MAKE SURE THE YEAST IS ACTIVE, IF THIS DEOS NOT BECOME FOAMY WHEN YOU LEFT IT REST WITH THE MILK, DO NOT USED IT, THE ROLLS WILL NOT BECOME SOFT.
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