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Pumpkin Rolls I

Pumpkin Rolls I

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Katy

Pumpkin Rolls perfect for Thanksgiving!

Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Bake at 375 degrees F (190 degrees C) for 15-20 minutes.
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Reviews

DaraFG
13
8/24/2008

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.

Mario
13
11/6/2005

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 out great.

Julie
13
4/11/2003

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