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Photo of Pumpkin rolls by WW

Pumpkin rolls

5
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
12
Difficulty
Easy
With their crunchy poppy seed topping, these subtly spiced rolls give a special flavor boost to breakfast or lunch, and make uniquely elegant dinner rolls. And baking homemade rolls from scratch is super easy, and the wonderful taste that results makes the effort well worth it. The rolls feature ground ginger, ground cinnamon, whole milk, pumpkin purée, and poppy seeds. The dough comes together easily in the food processor, and most of the prep time is hands-off while you let the dough rise in two stages. After giving them a try, you'll never go back to store-bought rolls for special occasions ever again.

Ingredients

All-purpose flour

3 cup(s), unbleached

Whole wheat flour

½ cup(s)

Yeast

2¾ tsp, or 1 envelope, quick-rise variety

Sugar

1 Tbsp

Table salt

¾ tsp

Ground ginger

½ tsp

Ground cinnamon

½ tsp

Whole milk

¾ cup(s)

Canned pumpkin puree

½ cup(s), puree

Unsalted butter

2 Tbsp, diced

Egg

2 large egg(s)

Poppy seeds

1 Tbsp

Instructions

  1. Combine the all-purpose flour, whole-wheat flour, yeast, sugar, salt, ginger, and cinnamon in a food processor.
  2. Whisk the milk and pumpkin in a microwavable bowl and stir in the butter. Microwave on High until the butter is melted and the milk registers 120ºF–130ºF on an instant-read thermometer, 50–70 seconds. With machine running, scrape the milk mixture through the feed tube, followed by one of the eggs; pulse about 1 minute, until dough forms a smooth ball, adding 1–2 tablespoons extra all-purpose flour only if needed to form a ball.
  3. Spray a large bowl with nonstick spray; put the dough in the bowl. Cover lightly with plastic wrap and let the dough rise in a warm spot until doubled in size, about 40 minutes.
  4. Punch down the dough. Spray a 12-cup muffin pan with nonstick spray. Roll the dough into a cylinder, then cut it into 12 equal pieces. Roll each piece between your palms to form smooth balls, dropping each into a muffin cup. Cover lightly with plastic wrap and let the dough rise in a warm spot until doubled in size, about 20 minutes.
  5. Preheat the oven to 350ºF. Beat the remaining egg in a small bowl; lightly brush the tops of the rolls with the beaten egg, and sprinkle evenly with the poppy seeds. Bake until golden, 20 minutes. Transfer to a rack to cool. Yields 1 roll per serving.

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