Rosemary Pumpkin Dinner Rolls
These pumpkin dinner rolls are infused with rosemary for a flavorful addition to your Thanksgiving feast. Even if you've never worked with yeast before these dinner rolls are easy to make and are sure to impress your guests.
Servings: 16 rolls
Calories: 156kcal
Ingredients
- 2 1/4 teaspoons 1 package active dry yeast
- 1/2 cup warm water about 100°F
- 4 cups all-purpose flour divided
- 1 cup pumpkin puree
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 1/4 teaspoons coarse salt
- 1 egg
- 2 fresh rosemary sprigs stems removed and finely chopped
- Cooking spray or extra oil for bowl
Instructions
- In the bowl of an electric mixer, stir together yeast, water, and 1/2 cup flour. Let yeast activate for 15 minutes (should be bubbly/foamy when ready).
- Add 2 - 3 cups of flour and remaining ingredients to bowl and mix with dough hook, mixing until combined and dough no longer sticks to sides of bowl. Add remaining flour if necessary.
- Shape dough into a ball and place in a large bowl coated in cooking spray. Roll dough to thinly coat all sides. Cover with plastic wrap and a towel. Allow dough to rise for 2 hours, or until doubled in size (keep bowl away from cool areas or drafts during this process).
- Punch dough down in bowl, and transfer to a large cutting surface. Shape into a rectangle and cut into 16 squares. Roll each square into a ball and place on a parchment-lined baking sheet. Cover with plastic wrap and allow dough to rise for another 45 minutes.
- Preheat oven to 400˚F (200˚C). When dough has risen, bake for 15 minutes (rolls should be soft but browned on the top).
Nutrition
Calories: 156kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg