Seeded Pumpkin Honey Dinner Rolls

Light and fluffy dinner rolls that are colored and moistened by the addition of pumpkin puree and enhanced with a variety of seeds.  These rolls Freeze well.  A perfect way to use some of the excess volunteer pumpkins that grew in our garden this year.

Seeded Pumpkin Honey Dinner Rolls   Yield: 1 dozen rolls

2 1/4 teaspoon instant yeast

1 teaspoon salt

3+ cups all-purpose flour 

1/2 cup + 2 tablespoons milk 

1/4 cup (1/2 stick) butter, cut in to pieces

1/4 cup mild honey 

1/2 cup pumpkin purée or use canned pumpkin without added sweetener or flavorings

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1 egg, lightly beaten

Assorted toppings: pumpkin seeds, sunflower sesame seeds, flax seeds or those of your choice

1. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the yeast, salt, and about 1 1/2 cups of the flour.
2. In microwave measuring cup or stovetop saucepan, combine the milk, butter and honey. Heat over medium heat, stirring, until butter is melted and mixture is about 120 to 130° F. (If it gets too warm, simply stir for a bit until temperature reduces in to this range). 
3. Add the milk mixture to the dry ingredients and mix at medium speed for about 2 minutes. 
4. Add pumpkin puree and mix for another 2 minutes.
5. Begin adding additional flour, 1/2 cup at a time, to start, and then less as you progress, until you have a moist, smooth but not sticky dough. Continue to knead for a few additional minutes.
   
   
   

   
6. Move to a greased bowl, cover and allow to rise until doubled, about 45 minutes to 1 hour.

   

   Dough has risen sufficiently when finger depressions remain after dough is poked. 
   

7. Meanwhile, grease a 9-inch round cake pan and set aside. Note: Cut a piece of parchment paper and fit into the bottom of pan (spray both pan and paper) to insure easy removal of rolls. 
8. One dough has doubled, remove dough to a floured surface and gently deflate. Divide dough into 12 equal size pieces. Form each of the pieces in to a ball. 
   
9. Place 9 rolls around the outside and 3 in the middle. Cover and set aside to rise until doubled, about 45 minutes.
   
   
   

   
10. Preheat oven to 375° F. about 15 minutes before rising is complete. Once rolls have doubled, brush the tops and sides of the dough with the beaten egg, then sprinkle tops with seeds. 
    
11. Place in preheated oven and bake for 22 to 25 minutes, or until cooked through and lightly golden brown. *Check at the 20-minute mark and loosely cover with aluminum foil if rolls are browned enough at that point. 
    
    
    

 Just a few of our volunteer pumpkin crop —Buckskin & Fairytale varieties that are great for cooking.

Recipe without photos . . . Seeded Pumpkin Honey Dinner Rolls   Yield: 1 dozen rolls

2 1/4 teaspoon instant yeast

1 teaspoon salt

3+ cups all-purpose flour 

1/2 cup + 2 tablespoons milk 

1/4 cup (1/2 stick) butter, cut in to pieces

1/4 cup mild honey 

1/2 cup pumpkin purée or use canned pumpkin without added sweetener or flavorings

------

1 egg, lightly beaten

Assorted toppings: pumpkin seeds, sunflower sesame seeds, flax seeds or those of your choice

1. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the yeast, salt, and about 1 1/2 cups of the flour.
2. In microwave measuring cup or stovetop saucepan, combine the milk, butter and honey. Heat over medium heat, stirring, until butter is melted and mixture is about 120 to 130° F. (If it gets too warm, simply stir for a bit until temperature reduces in to this range). 
3. Add the milk mixture to the dry ingredients and mix at medium speed for about 2 minutes. 
4. Add pumpkin puree and mix for another 2 minutes.
5. Begin adding additional flour, 1/2 cup at a time, to start, and then less as you progress, until you have a moist, smooth but not sticky dough. Continue to knead for a few additional minutes.
6. Move to a greased bowl, cover and allow to rise until doubled, about 45 minutes to 1 hour.
7. Meanwhile, grease a 9-inch round cake pan and set aside. Note: Cut a piece of parchment paper and fit into the bottom of pan (spray both pan and paper) to insure easy removal of rolls. 
8. One dough has doubled, remove dough to a floured surface and gently deflate. Divide dough into 12 equal size pieces. Form each of the pieces in to a ball. 
9. Place 9 rolls around the outside and 3 in the middle. Cover and set aside to rise until doubled, about 45 minutes.
10. Preheat oven to 375° F. about 15 minutes before rising is complete. Once rolls have doubled, brush the tops and sides of the dough with the beaten egg, then sprinkle tops with seeds. 
11. Place in preheated oven and bake for 22 to 25 minutes, or until cooked through and lightly golden brown. *Check at the 20-minute mark and loosely cover with aluminum foil if rolls are browned enough at that point.