5

Pumpkin Rolls

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.
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

½ cup(s), puree

regular butter

2 Tbsp, diced

egg(s)

2 large

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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