pumpkin dinner rolls | The Rowdy Baker

Hmmmm. That’s a terrible name for this bread, isn’t it? I mean, it makes me wonder who would eat a pumpkin sandwich! But if I just say “Pumpkin Bread”, people will scroll past my post because everyone has a recipe for sweet pumpkin bread, right?

So, to be specific, this is a yeast bread that is only slightly sweet, and is perfect for sandwiches or toast. It is soft and tender and slices like a dream. I’m super-excited about this recipe and pleased to pass it along to you! It makes three large loaves of bread or two loaves and eighteen rolls. Think THANKSGIVING, folks! These rolls would be a big hit.

My garden was less than cooperative this year. We got loads of potatoes, green beans, peas, and tomatoes, but almost no squash. Usually I have a wheelbarrow full of squash and sugar pumpkins, but this year I got two pumpkins that were the size of ~~my boobs~~ Satsumas, so I had to resort to canned pumpkin. Oh well, it’s lots less work and certainly convenient, though with all the pumpkin recipe ideas I have floating around in my head I’d probably better buy it by the case.

Pumpkin fever is a common malady among foodie bloggers. My first thought goes to sweets, of course: pumpkin cookies, fudge, muffins, sweet rolls, cakes. For grins I’ve been making myself think of non-sugary options, with some interesting results.

That’s the problem with being OCD. If I think of a new idea, it must be tried. That’s why the chickens get fed so many goodies from the kitchen! Last night I was making homemade egg noodles for a chicken soup (no, not MY chickens, thank you very much) and was compelled to add pumpkin to the noodle mixture. That was a winning idea and the guys gobbled them up with gusto, which tickled me; I love sneaking vegetables into food undetected.

Pumpkin Rolls – perfect for Thanksgiving!

We ate the pumpkin rolls with the soup, and between the three of us made a serious dent in eighteen dinner rolls. Even if you’re a yeastophobe (and yes, Baking In a Tornado I mean you) you really should give this recipe a try. It’s not that hard, honest!

Pumpkin Sandwich Bread

Author: The Rowdy Baker

A beautiful light orange bread that slices beautifully. Great for sandwiches or toast. Makes 3 large loaves or 2 loaves and 18 rolls.

Ingredients

2 pkgs active dry yeast
⅓ cup very warm water
pinch of sugar
1½ cups boiling water
6 tablespoons butter
½ cup molasses
1 cup wheat flour
2 eggs
1 cup solid pack canned pumpkin
7-8 cups all-purpose flour
1 tablespoon salt

Instructions

In a small bowl, combine the yeast, ⅓ cup warm water, and sugar. Let it sit until bubbly (about 5 minutes)
In a large bowl (preferably using a stand mixer) combine the boiling water, butter, and molasses until the butter is melted.
Add the wheat flour, eggs, yeast mixture and pumpkin. Mix well.
Add 3 cups of the all-purpose flour and the salt. Mix very well for several minutes.
Slowly add 4 cups of all-purpose flour, one cup at a time, mixing continuously.
The goal is to have dough that is soft but not sticky. It should come cleanly away from the side of the bowl. Add flour if necessary, a little at a time. If you are kneading by hand, this can be done by kneading for 6-7 minutes on a heavily floured surface. If you are using a stand mixer with a dough hook, add any additional flour as you knead for 5 minutes.
Place dough in a very large greased bowl. Cover with a clean cloth and let it rise until doubled, at least an hour.
Prepare bread pans by greasing generously (or spraying with a flour/oil mixture like Baker's Joy.)
Punch the dough down and form into loaves or rolls and place in pans. Cover and let the dough rise until doubled.
Heat oven to 375 F.
Bake rolls for 20 minutes, or until just beginning to brown. Bake loaves for approximately 40-50 minutes. The top should be a dark brown.
Allow the loaves to rest in their pans on a cooling rack for a few minutes, then dump them out on their tops to cool.