Mom's Pumpkin Rolls The Best Recipes

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Mom's Pumpkin Rolls

"A Thanksgiving favorite. They are even better the next day, cut in half, a little mayo, pepper, and leftover turkey, then off to the the mall at 6 am for Black Friday shopping."

Ingredients :

• 1 (.25 ounce) package active dry yeast
• 1/2 cup lukewarm water
• 6 cups all-purpose flour
• 3/4 teaspoon salt
• 2 tablespoons butter
• 1 cup white sugar, or as needed
• 2 eggs
• 1 cup scalded milk
• 1 cup pumpkin puree
• 1 egg yolk
• 1/2 teaspoon white sugar, or as needed

Instructions :

Prep : 15M	Cook : 24M	Ready in : 2H50M

• Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
• Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
• Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
• Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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