Best Pumpkin Yeast Rolls Recipes

PUMPKIN YEAST ROLLS OR BREAD (BREAD MACHINE)

Steps:

• 1. I used a bread machine for this recipe. You could also use a stand mixer. I also used fresh cooked, drained and pureed pumpkin. I used the juicy water that drained off as the water in my recipe.
• 2. Measure all ingredients into the bread machine pan in the order given. Make a well in the flour on top to put the yeast in, making sure the yeast does not touch the liquid ingredients. Set the machine for the dough only setting.
• 3. When risen, shape into rolls or into long baguette-style loaves. Place into lightly greased pan(s). Allow to rise again until doubled in size. This could take anywhere from 30 minutes for rolls to 1 1/2 hours for loaves, depending on how warm your rising area is.
• 4. Bake at 375°F about 25 minutes for rolls or 30 minutes for baguettes. Turn out of pans onto racks to cool.
• 5. Serve rolls warm, or slice baguettes into 1-inch slices to serve. These are not too sweet and can be used for dinner or breakfast. REALLY good toasted with butter and orange marmalade!

PUMPKIN YEAST ROLLS

Steps:

• Place almonds in small resealable plastic bag.
• Add food color, seal bag.
• Shake bag until almonds are evenly colored.
• If you would like them to be a darker green add more color, I also dye a few extras in case any break.
• Place almonds on wax paper to dry.
• Combine hot roll mix, yeast package from mix, and pumpkin pie spice in large bowl, stir to mix well.
• Combine cider and warm water in small saucepan.
• Heat over medium heat until cider mixture is hot (120 to 130F) pour over dry ingredients.
• Add butter and whole egg; stir until dough pulls away from side of bowl.
• Place dough on lightly floured surface; knead until smooth and elastic, about 5 minutes.
• Cut dough into 16 equal pieces; roll each piece into a ball.
• Combine egg white and cold water in small bowl; beat lightly with fork until well blended.
• Brush egg white mixture evenly onto rolls, covering them completely.
• With a sharp knife, lightly score surface of each roll, beginning at top center and comming down around sides of roll to resemble a pumpkin.
• Insert 1 almond sliver into top of each roll for stem.
• Lightly grease baking sheet.
• Place rolls 2 inches apart on prepared baking sheet.
• Cover loosley with towel; let rise in warm place 20- 30 minutes or until doubled in size.
• Remover towel.
• Preheat oven to 375°F Bake 15 to 20 minutes or until golden brown.