Pumpkin Nutmeg Dinner Rolls
August 17, 2017
- 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
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.
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.
Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
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.
Knead until dough is smooth and elastic.
Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter
Let the dough rise, covered with plastic wrap, in a warm place until it is double in bulk.
Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball.
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.
Brush the rolls with the egg wash (1 egg mixed with 1 tbsp water).
Bake them in a preheated 350°F oven for 40 to 50 minutes, or until they are golden brown.
Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm.
Tips & Variations
No special items needed.