I think this year I made a pretty diverse group of sweet and savory pumpkin recipes. Tis’ the season! I tackled side dishes and main dishes alike and I’m pretty proud of that!
When we needed a side dish to go with a big dinner salad last week I immediately thought “more pumpkin!” and whipped these up.
Domestocrat’s Pumpkin Honey Dinner Rolls (adapted from The Luna Cafe, yields 16 rolls)
4 cups flour (I used 2 cups King Arthur Sir Lancelot flour and 2 cups King Arthur bread flour)
2.5 tsp. yeast (I use SAF Red Instant Yeast)
1.25 cups warm water
1 tsp. sugar
1.25 cup pumpkin puree
1 stick (1/2 cup) unsalted butter
1/2 cup honey
1 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
1 tsp. black pepper
1 tsp. kosher salt
Combine everything together in a big bowl or stand mixer with the dough hook attached.
Put the dough in a large greased bowl to rise. Cover with a kitchen towel and keep in a warm place for up to 4 hours. When my dough had doubled in size, it was time to make the rolls!
Knead the dough on a flour dusted surface for a minute or two. Using a dough scraper, divide the dough into 16 equal sized portions. My method for dividing is to cut the dough in half and then to keep halving it until I have roll-sized portions.
Cover your hands in either flour or water (to prevent sticking) and roughly roll out each dough ball. Place each ball in a parchment paper lined baking dish. Once all the dough balls are rolled out, let the dough rise again in the baking dish for another hour or so.
Bake at 350 degrees for 30-35 minutes or until the tops are golden brown. Enjoy warm and smeared with butter.
These rolls will stay in the fridge in an airtight container for a week. A total Thanksgiving make ahead!