Jessie Takes Us Through Prepping The Thankful Pumpkin Rolls
Pumpkin Dinner Rolls (Qty: 28)
• ¾ cup whole milk, boiling
• 6 tablespoons butter
• 1 egg
• 1 teaspoon salt
• ½ cup brown sugar
• ⅓ cup white sugar
• 1 cup canned pumpkin puree
• 2 packages active dry yeast (½ ounces) plus 1 teaspoon white sugar
• ¼ cup lukewarm water
• 5 cups all-purpose flour
• 28 pecan halves
Make sure to visit Jessie Jane at lilyshop.com for more great craft tips and ideas!
Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
In a small bowl, proof yeast in lukewarm water with a teaspoon of sugar. When it gets foamy (approximately 8-10 minutes) add to the pumpkin mixture.
Beat in the egg, mix well.
Gradually add the flour and mix with a dough hook in a standing mixer until well combined. The dough will be sticky.
Kneed dough into a ball and place in a greased bowl and cover with a cloth. Let the dough rise in a warm place until it doubles in volume (about 1 hr).
Take dough from the bowl and place on a floured cutting board. Cut 28 pieces and roll into balls.
Using a paring knife, cut each dough ball on the sides 8 times. It should look like a flat flower.
Poke the center of the flower dough ball with your finger to create an indentation, and insert the pecan for the stem.
Place them, 2" apart, on a baking pan lined with parchment paper. Let them rise again (about 45 minutes).
Preheat oven 350ºF and brush al the bread rolls with egg wash (1 egg and 1 tbs milk or water).
Bake for 9-11 minutes until barely slightly golden. Do not over cook.
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