Tomato Tomatoe

pumpkin dinner rolls (sokos kitchen)

I’ve never thought of myself as much of a baker but lately I’ve been having the urge to incorporate baking into my weekend plans. There’s something about making fresh baked goods on the weekend that feels super relaxing and cozy. I’ve been experimenting with using yeast and I must say it’s such a cool process seeing the dough proof and transform.

While scrolling through Instagram one day, I saw a creator, Soko’s Kitchen make homemade pumpkin dinner rolls. I had leftover pumpkin puree in my fridge at the time (and unsure what to do with the rest of it) so I thought, why not give these pumpkin dinner rolls a try. I will admit, I was a bit skeptical of the flavors and I wasn’t quite sure what the flavor profile would be like. After making the dough, letting it proof and baking them, I can confirm that these dinner rolls were absolutely outstanding! The dinner rolls are light, fluffy, buttery and it feels like you’re eating a cloud. I was truly blown away by how easy they were to make and how delicious they were. The pumpkin worked quite well in these and didn’t overpower the rolls.

If you’re hosting Thanksgiving or attending a Thanksgiving dinner, make these pumpkin dinner rolls! They are the perfect addition to a cozy fall Thanksgiving meal, or any fall meal for that matter. They also freeze well. I can guarantee that these pumpkin dinner rolls will be devoured in minutes.

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pumpkin dinner rolls (sokos kitchen)

Ingredients – Dough

• 1/2 cup whole milk, warmed to 110° F
• 3 tbsp unsalted butter, melted
• 3 tbsp brown sugar
• 2 1/2 tsp instant or dry active yeast
• 1/2 cup canned pumpkin puree
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp allspice
• 1/8 tsp cinnamon
• 1 large egg, room temperature
• 2 3/4 cup flour
• 1/4 tsp salt

Directions

1. Make the dough. In a small saucepan, add the milk and butter and slowly heat until the temperature reaches 105-110° F, not scorching hot (this will kill the yeast when you add it). Add the yeast and sugar. Whisk to combine. Set aside for 10 minutes. In a mixer or large bowl (if you are making the dough by hand) add the pumpkin puree, egg, spices, salt and egg. Mix to combine. Once the yeast is ready, add it to the mixer and mix to combine. On low speed using the dough hook, add in 1 cup of flour, mix to combine. Add the rest of the flour and mix, scraping down the sides of the bowl as needed.
2. Knead the dough. Knead the dough in the mixer (or by hand) for 5-8 minutes until the dough forms and pulls away from the sides of the bowl. After kneading, the dough should be soft and should bounce back when you poke your finger in it.
3. Let the dough rise. Lightly grease a large bowl with a neutral oil. Place the dough in the bowl and cover with a clean kitchen towel. Let the dough rest for 2 hours or once it’s double in size.
4. Shape the dough. Grease a 9×13-inch baking dish. Punch the dough down to release the air. Transfer the dough to a clean, floured surface. Divide the dough into 11-12 equal balls. Gently shape them into a ball shape. Place them in the baking dish.
5. Let the rolls rise. Cover the rolls with a clean kitchen towel and allow to rise until double in size for 1 hour.
6. Preheat the oven to 375° F and bake for 13-15 minutes. When the rolls come out of the oven, brush with melted butter.