Pumpkin Nutmeg Dinner Rolls

2h
Prep Time

40m
Cook Time

2h 40m
Ready In

Recipe: #27570

August 17, 2017

Categories: Breads, Dinner rolls or other breads, Pumpkin, Christmas, Easter, Potluck Sunday Dinner, Oven Bake, Vegetarian, Yeast Bread, Yeast Rolls, more

recipe by:
Fizzybrat

Original is 14 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (119.6 g)
Calories 362
Total Fat - 12.1 g
Saturated Fat - 7.1 g
Cholesterol - 57.3 mg
Sodium - 279.9 mg
Total Carbohydrate - 54.5 g
Dietary Fiber - 2 g
Sugars - 6 g
Protein - 8.4 g
Calcium - 35.7 mg
Iron - 1 mg
Vitamin C - 1.5 mg
Thiamin - 0.2 mg

Step 1

In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy.

Step 2

In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal.

Step 3

Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.

Step 4

Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking.

Step 5

Knead until dough is smooth and elastic.

Step 6

Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter

Step 7

Let the dough rise, covered with plastic wrap, in a warm place until it is double in bulk.

Step 8

Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball.

Step 9

Fit the balls into a buttered 10-inch spring form pan and let them rise, covered with a kitchen towel, in a warm place until they are almost double in bulk.