Pumpkin Bread Rolls

These pumpkin bread rolls are perfect for Thanksgiving leftover sliders. If you want to have enough bread to both serve at Thanksgiving dinner and to use with leftovers, consider doubling the recipe and baking two pans of rolls! Recipe courtesy of Savvy Eats.

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Servings 9rolls
Prep Time 2hours 15 minutes
Cook Time 20minutes
Submitted By Julie Grice from Savvy Eats
Rating
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 9rolls
Prep Time 2hours 15 minutes
Cook Time 20minutes
Submitted By Julie Grice from Savvy Eats
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Ingredients
Ingredients
Instructions
  1. Stir all ingredients together in a large mixing bowl or the bowl of a stand mixer. Allow to rest undisturbed for 10 minutes.
  2. Knead either by hand or with the stand mixer until the dough comes together in a smooth ball. If the dough seems sticky and can't be easily handled, add 1 more tablespoon of all-purpose flour and work it into the dough. Continue adding flour, one tablespoon at a time, until the dough is smooth and soft.
  3. Cover the dough and place the bowl in a warm place until the dough is doubled in size, about 1 hour.
  4. Punch down the dough, and turn it out onto a floured surface.
  5. Divide the dough into 9 equally-sized pieces and nestle them into a greased 8" round or square baking pan.
  6. Cover and allow to rise for 45 minutes to an hour. If you're prepping the dough in advance, you can refrigerate the rolls at this point, and allow them to come to room temperature before baking.
  7. Preheat the oven to 350°F. Brush the tops of the rolls with melted butter, and bake for 20 minutes, or until golden. The bread should sound hollow when tapped, and the crust should be golden-brown.
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