Pumpkin Dinner Rolls in the Bread Machine
This recipe simplifies making festive pumpkin dinner rolls using a bread machine. Ingredients are combined in the machine for easy dough preparation, followed by shaping, a short proofing, and baking to yield soft, flavorful rolls perfect for any meal.
Equipment
- 1 Bread Machine For dough preparation
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Large Baking Sheet For baking the rolls
- 1 Parchment Paper To line the baking sheet
- 1 Large Mixing Bowl For handling and shaping dough
Ingredients
Main
- 0.75 cup pumpkin puree
- 0.25 cup warm water
- 1/3 cup warm milk
- 1 large egg
- 1 tablespoon vegetable oil
- 3.25 cups bread flour
- 0.25 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2.25 teaspoons quick-rising yeast
Instructions
- Place pumpkin puree, warm water, warm milk, egg, and vegetable oil into the bread machine pan in the order recommended by your machine's manufacturer.
- Add bread flour, brown sugar, salt, and pumpkin pie spice on top of the wet ingredients.
- Create a small indentation in the dry ingredients and add the quick-rising yeast, ensuring it does not come into direct contact with the liquids initially.
- Select the 'Dough' cycle on your bread machine and press start; the cycle typically includes kneading and the first rise.
- Once the dough cycle is complete, carefully remove the dough from the bread machine and place it on a lightly floured surface.
- Divide the dough into 18 equal portions and shape each portion into a smooth, round roll.
- Arrange the shaped rolls on a large baking sheet lined with parchment paper, leaving some space between each roll.
- Cover the rolls lightly with a clean kitchen towel and let them proof in a warm, draft-free place for about 20-30 minutes, or until noticeably puffed.
- Preheat your oven to 375°F (190°C) during the last 10 minutes of proofing.
- Bake the rolls for 15-20 minutes, or until golden brown and cooked through, then let cool slightly before serving.
Notes
Ensure your pumpkin puree is unsweetened and thick; excess moisture can alter dough consistency. The 'warm' liquids are crucial for activating the quick-rising yeast effectively. If your bread machine has a 'dough' or 'pizza' setting, use that, as it handles the kneading and first rise. For exceptionally soft rolls, allow a slightly longer second proofing in a warm, draft-free place. Brushing with an egg wash (1 egg + 1 tbsp water) before baking will give them a beautiful golden sheen. These rolls are excellent served with roasted meats or a hearty autumn soup.