Add fresh pumpkin to yeast rolls or a loaf good enough to support your favorite sandwich fixings.
Not much can beat the taste of fresh out of the oven soft yeast rolls.
Admit it. You wanted some the moment you read that.
Plain yeast rolls are a beautiful thing. But as usual, we couldn’t just leave well enough alone.
I have seen tons of pumpkin bread recipes that were quick breads. I thought why not add some pumpkin to some yeast bread instead.
After doing some research I came across a recipe from King Arthur Flour that I really liked.
The coolest thing about this recipe it that it makes enough dough so that you can make 12 rolls as well as a loaf of bread, perfect for your next sandwich. Why chose when you can have them both!
Updates to the Recipe
I did make a couple changes to the recipe.
First I used bread flour instead of all-purpose. The extra protein in bread flour will help assure us good gluten formation, thus a good looking loaf.
Also I don’t think there is enough salt in the dough as the flavor fell a little flat unless you sprinkled on a bit of salt or served with salted butter. The original recipe called for 2 teaspoons to make 1 loaf and 12 rolls (or 2 loaves or 24 rolls). Another roll recipe I have tried before, Alton Brown’s Butter Flake Rolls calls for 2 1/2 teaspoons of salt to make 12 rolls. I increaed thee salt. You could also make sure the pumpkin you are using is seasoned well.
Another issue I ran into was I thought the loaf was already done when the rolls were as it was nicely browned on top and sounded good when I tapped on it.
When I tried to remove the loaf from the pan the top part fell off much to my dismay. I noticed the inside was still too dough so I had to put the top back on and finish it in the oven. But now I could no longer use it for sandwiches.
The next time I tented the loaf with some foil, so I can cook it longer without being concerned that the top will overcook.
Don’t neglect to spray the pan with some non-stick spray even if you are using a nonstick loaf pan.
How to Add Chocolate Chips
An optional ingredient is chocolate chips. I know some of you say chocolate is never optional!
If you want to add chocolate chips to the dough, you want to add them in between bringing the dough together and shaping the dough. Carefully kneed in the chips once the dough is ready to be shaped. Try to evenly distribute the chips. Then shape your dough.
Other Pumpkin Recipes You Might Like
Pumpkin Yeast Bread and Rolls
- Add your yeast and the warm water to the bowl of your mixer. Allow to sit for 5 minutes.
- Then add the milk, eggs, pumpkins, oil, 4 cups of the flour, brown sugar, salt, ginger, and cardamon. Mix for about 2 minutes to combine.
- Slowly add the remaining flour while the mixer is running.
- You can either continue to use your mixer until you have a smooth and elastic dough or you can knead some by hand. The dough should feel like it has a matte finish.
- Oil up a bowl, place the dough inside, cover, and allow to double in size. Should take around a hour.
- Divide the dough in half. Shape one half into a loaf and place in a loaf pan that is liberally sprayed with oil. Take the other have and divide into 12 round rolls. Try to get them as evenly sized as possible. Oil a circle or square baking pan and space them evenly apart. They will eventually be touching when they rise. Allow both the loaf and the rolls time to double, this time about 45 minutes. Spray a little bit of oil on top to keep them from drying out. (I don’t recommend covering them this time as your covering might stick to the dough when you pull it off and this could effect how the bread comes out)
- Bake in a 375 degree oven. Pull the rolls at about 20 minutes. Bake the loaf an additional 10 minutes. Cover the loaf loosely with foil when you pull the rolls so the top doesn’t over brown.
- Remove the rolls and loaf from the pans as soon as you can, and allow them to cool on a wire rack. Brush on some melted butter if you like.
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