These rolls are fluffy and beautifully orange-hued. But there is not a bit of pumpkin flavor. The pumpkin just adds a custard-like moistness and color. Slightly sweet, they are a nutritious, irrisitable Fall offering.
Make a batch and freeze extras; they reheat beautifully and retain their light, moist texture. A favorite in our house for french toast/bread pudding, a sandwich roll, or simply with butter or jam.
Pumpkin(less) Yeast Rolls, from Food.com
1/2 ounce active dry yeast(2 .25 oz packs or 4.5 tsp)
1 cup warm 1 or 2% low-fat milk (110-115 degrees F)
1/3 cup canola or other plain oil (or butter, as the original recipe calls for)
1/3 cup sugar
1 cup canned pumpkin puree (not pie filling)
1 teaspoon salt
5 1/2-6 cups bread flour, divided (I used half white whole wheat, half bread)
1 tablespoon cold water
In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flour. Stir in enough of remaining flour to form a soft dough. Turn onto a lightly floured surface—-knead until smooth and elastic-like (should take about 5-7 minutes). Place in a large greased bowl and turn once to grease top. Cover with a clean towel or paper towels and let rise in a warm place until doubled—takes about 1 hour. Punch dough down; turn onto lightly floured surface; divide in half. Shape each portion into 12 balls (so you’ll have 24 balls total). Roll each ball into about a 10″ rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover again with towels and let rise until doubled—takes about 30 minutes.
Meanwhile, in a small bowl, whisk together water and 1 remaining egg. When rolls are done doubling again, brush them with the egg wash. Bake at 350 for about 15-16 minutes or until lightly golden brown. Remove and serve or place on wire racks to cool slightly. Serve warm or cooled with butter or honey butter.