Honey Butter Pumpkin Dinner Rolls

With tomorrow being Thanksgiving Day, it seems like baking some special little dinner rolls for the occasion would be in order.

Bread making has always been a carefully protected symbol of civilization. The Greeks would let only priests make bread — they reasoned that dealing with the ‘staff of life’ was the business of those trained in religious matters. The Romans, a practical-minded people, turned bread baking over to the Civil Service and enforced rigid sanitary regulations. In any case, it has always been an integral  part of history.

Pan or dinner rolls, a name given to small pieces of dough, shaped and baked in a pan with their sides touching. This prevents them from flattening out, instead springing upwards.

At our house we love pan buns. For some strange reason, both of us enjoy baked goods when they are very lightly baked rather than dark and crispy. Pan buns usually fit that description.

These PUMPKIN DINNER ROLLS  check all the boxes. For Thanksgiving, they’re just a little bit more special as well as being a suitable accompaniment for soups and stews during the fall and winter months. If you like pumpkin, I think you will enjoy them.

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Honey Butter Pumpkin Dinner Rolls

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Rating: 5
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Course

Brunch, Lunch, Main Dish

Cuisine

American, European, German

Servings

rolls MetricUS Imperial

Ingredients

Dough

• 1/3 cup milk
• 2 Tbsp unsalted butter
• 1 large egg
• 1/2 cup pumpkin puree
• 2 1/4 cups all-purpose flour
• 2 1/4 tsp INSTANT dry yeast
• 1 Tbsp sugar
• 1 Tbsp pumpkin pie spice
• 1 tsp nutmeg
• 1/2 tsp salt

Honey Butter

• 2 Tbsp unsalted butter, melted
• 2 Tbsp honey

Course Brunch, Lunch, Main Dish Cuisine American, European, German Servings rolls MetricUS Imperial Ingredients Dough 1/3 cup milk 2 Tbsp unsalted butter 1 large egg 1/2 cup pumpkin puree 2 1/4 cups all-purpose flour 2 1/4 tsp INSTANT dry yeast 1 Tbsp sugar 1 Tbsp pumpkin pie spice 1 tsp nutmeg 1/2 tsp salt Honey Butter 2 Tbsp unsalted butter, melted 2 Tbsp honey

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a microwave-safe bowl, heat milk & butter about 45 seconds. Whisk until butter has melted smoothly into the milk; add egg, pumpkin puree & whisk again to combine. Heat again about 15 seconds to warm total mixture. In a large mixing bowl, add remaining dough ingredients along with pumpkin/milk mixture.
2. Combine & knead dough on a lightly floured surface 5-8 minutes, until smooth & elastic. Grease bowl lightly, place dough in bowl & turn to grease all sides of dough ball. Cover with plastic wrap & allow to rise in a draft-free place until dough has doubled in bulk.
3. Spray work surface with baking spray, punch dough down & turn onto surface. Divide dough into 10 equal portions; roll each into a ball. Place dough balls into a sprayed, 9 x 9-inch square pan; cover with plastic wrap & place in a draft-free area until doubled in bulk, about 45 minutes.
4. Preheat oven to 375 F. In a small bowl, melt butter & add honey; stir to combine. Before baking, generously brush the rolls with honey butter; reserving any extra to brush on after baking.
5. Bake 15-17 minutes or until puffed & golden. After removing from oven, brush with any remaining honey butter & allow to cool slightly before serving.

Recipe Notes

• For some extra 'butter' to serve with rolls, whisk together equal parts softened butter & honey until fluffy.
• MAKE AHEAD OPTION:   Once you have the rolls in the baking pan, cover with foil & place in refrigerator overnight. When ready to bake, bring the rolls to room temperature & allow to rise about 45 minutes before baking.