Pumpkin Rosemary Dinner Rolls
Ingredients
-
1
cup
pumpkin puree
-
¾
cup
warm water
-
⅓
cup
melted butter or oil
-
⅓
cup
granulated sugar
-
2
large
eggs
-
1-2
tablespoons
finely chopped fresh rosemary
-
1
tablespoon
instant yeast
-
2
teaspoons
salt
-
5½-6
cups
all-purpose flour
Instructions
- Mix the pumpkin, water, melted butter or oil, sugar, eggs, rosemary, yeast, and salt in a stand mixer.
- Add 2 cups of flour and mix, then gradually add more flour until a soft dough forms.
- Knead the dough for 5-6 minutes and let it rise until doubled, about 1-2 hours.
- Deflate the dough, divide into pieces, and shape into balls.
- Place the rolls on a parchment-lined baking sheet and let rise until doubled, about 1-2 hours.
- Preheat the oven to 375°F and bake the rolls for 18-22 minutes until golden.
- Butter the tops of the rolls immediately after baking.
Nutrition Facts (estimated)
Servings
20 rolls
Calories
182
Total fat
4g
Total carbohydrates
31g
Total protein
4g
Sodium
242mg
Cholesterol
19mg
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