Mini Pumpkin Bread Rolls
Ingredients
- 1 cup pumpkin puree
- 1/2 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 to 3 1/2 cups all-purpose flour
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, brown sugar, and yeast. Let it sit for about 5–10 minutes, until slightly foamy.
- Add the wet ingredients: Mix in the pumpkin puree, melted butter, and egg until smooth.
- Add the dry ingredients: Stir in the salt, cinnamon, and nutmeg. Gradually add the flour, about 1/2 cup at a time, until a soft dough forms.
- Knead the dough: Transfer it to a lightly floured surface and knead for about 6–8 minutes, until smooth and elastic. Add a little more flour if the dough is extremely sticky.
- Let it rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape the rolls: Gently press the air out of the dough and divide it into small, evenly sized pieces. Roll each piece into a ball and arrange them on a greased or parchment-lined baking pan, leaving a little space between them.
- Second rise: Cover the rolls and let them rest for another 25–35 minutes.
- Bake: Heat the oven to 350°F (175°C). Bake for about 18–22 minutes, until the rolls are puffed and lightly golden.
- Finish: Brush the warm rolls with a little melted butter for a soft, buttery top.
These mini pumpkin rolls are soft, slightly sweet, and warmly spiced, making them especially good alongside soup, roasted meats, or as a simple fall breakfast.
