If you want to get in on the pumpkin spice action, but aren’t crazy about sweet stuff, these rolls are the way to go.
They’re the perfect accompaniment forÂ cold-weather meals.
They’re so, so easy to make.
Because they’re baked in a cluster in a dish, they’re rustic and imperfect looking, so they’re very forgiving for beginning bakers.
These rolls are soft and fragrant withÂ cinnamon, clove, nutmeg, and other pumpkin pie spices.
To sweeten them up, serve withÂ a honey compound butter.
(To make that, beat a littleÂ good, raw honey and a stickÂ of butter together.)
My Drunken Cranberry Orange Compound Butter would be another great comboÂ (it’s butter studded with bits of fresh orange rind and dried cranberries drenched in cognac).
That’s this stuff here:
This is one of my favorite fall recipes.
What’s the difference between pumpkin puree and canned pumpkin pie filling?
In a word: Additives.
This recipe calls for pumpkin puree which is just what it sounds like: Canned, mashed pumpkin (some brands mix in differentÂ squashes, too) with no additional crap in it.
I like this brand (flavor, consistency, and overall quality), and stock up when I find it on sale. Use your favorite, organic or not.
Canned pumpkin pie filling has been sweetened and flavored (thinkÂ corn syrup or other sugar, salt, spices, and sometimes additives and stabilizers, depending on the brand).
The bottom line?Â Read the label quickly to make sure you’re buying the one you want.
Alrighty, to the ovens!
Easy Pumpkin Pull-Apart Dinner Rolls
1/3 cup whole milk, at room temperature
2 TablespoonsÂ olive oil
1 large egg
1/2 cup pure pumpkin puree (NOT pumpkin pie filling)
2 1/4 teaspoons instant dry yeast
2 1/4 cups flour
1 Tablespoon sugar
1 1/2 Tablespoons pumpkin pie spice
1/2 teaspoon salt
Yields 8-10 dinner rolls
Make the pumpkin roll dough
WhiskÂ the milk, olive oil, egg, and pumpkin puree together in the bowl ofÂ your mixer (or in a large mixing bowl if mixing by hand).
WhiskÂ in the yeast.
AddÂ the sugar, flour, pumpkin pie spice, and salt to the bowl.
Beat with your dough hook (or a wooden spoon if mixing by hand) until the dough comes together and is uniform.
The dough will beÂ thick and sticky.
Transfer the dough to a greased mixing bowl.
Cover with plastic wrap and set in a warm place to rise for about an hour, or until doubled in size.
Form the pumpkin rolls
Lightly grease a baking dish (I used an 8″ x 10″ ceramic dish) and set it aside for a sec.
Once your dough has doubled in size,Â turn it out onto a lightly floured board.
Toss a little flour on top of the dough.
Give the dough a few kneads, and form it into a rough log.
Whack the dough into 8-10 pieces with a bencher or a sharp knife.
Grab one piece of dough and roll it into a ball.
Set the dough ball into your prepared pan.
Repeat with the rest of the dough.
Let the rolls rise in the pan, uncovered, for about 40 minutes, or until roughly doubled in size.
About 10 minutes before you’re ready to bake, preheat your oven to 375 degrees F.
Bake yourÂ pumpkin rolls
Pop the pan into your preheated 375-degree F oven.
Bake for 15-17 minutes, or until lightly brown and cooked through.
When they’re done, yank the pan out of the oven and place on a rack to cool for 5 minutes.
Cool, inhale, enjoy!
After 5 minutes, turn the rolls out onto your rack (I flipped the pan over to get the rolls out, then flipped the rolls over to cool right side up).
Let them cool as a unit, don’t pull them apart until serving.
WhenÂ they’re relatively cool, pull them apart.
Serve immediately. They’ll keep well wrapped on the counter for a few days.