Pumpkin Rolls I

26 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 2 hr 10 min

“Pumpkin Rolls perfect for Thanksgiving!” - by Katy

Ingredients

2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/3 cup brown sugar
2 teaspoons salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
7 cups all-purpose flour
1/4 cup butter, softened (optional)

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Metric US

Original recipe yields 32 rolls

Directions

Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

Nutrition

Amount Per Serving (32 total)

Calories
152 cal
8%

Fat
4.9 g
8%

Carbs
23.2 g
7%

Based on a 2,000 calorie diet

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Reviews (26)

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Julie

Apr. 11, 2003

"We loved these crescents. I used 5 Cups white and 2 Cups wheat flour. I let them rise all afternoon, so they were large...." See more"

DaraFG

Aug. 24, 2008

"I added the whole can of pumpkin, and it didn't seem to affect the rising time. Did increase the pumpkin flavor. Lovely rolls, will make again. ..." See more"

Mario

Nov. 6, 2005

"This recipe turned out well for me. However, instead of rolling up the dough into small weenie dog-like wraps as directed, I made small round loafs, about the size of a toddler's fist, and they turned..." See more out great."

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