Indulge in the delightful flavors of autumn with our Pumpkin Cloverleaf Rolls, a delectable treat perfect for Thanksgiving, fall gatherings, or any special occasion. These soft and fluffy rolls are infused with the warm, inviting spices of pumpkin puree, creating a subtly sweet and savory taste that will tantalize your taste buds. Each roll is shaped into a charming cloverleaf design, adding a touch of elegance to your table. Our recipe also includes variations for Maple-Glazed Pumpkin Rolls and savory Pumpkin-Cheddar Rolls, offering a range of flavors to suit every palate. Whether you prefer a sweet or savory experience, these versatile rolls are sure to impress your family and friends.
Here are our top 3 tried and tested recipes!
CLOVERLEAF ROLLS
When I was a girl, it was a rare occasion when Mom made a gourmet meal. Most often, she relied on traditional recipes like this one. My sister and I ate more than our share of these versatile golden rolls. -Brenda DuFresne, Midland, Michigan
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, egg, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place 3 balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush with additional butter. , Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 110 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
NO-KNEAD CLOVERLEAF ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h40m
Yield 36 rolls
Number Of Ingredients 9
Steps:
- To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm.
- Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so.
- Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. Stir gently to combine; it takes a while to get it stirred together.
- To make the rolls: Drizzle a small amount of butter into 36 muffins cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup.
- Set the pans in a draft-free, slightly warm place; cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.
- Preheat the oven to 400 degrees F.
- Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.
PUMPKIN CLOVERLEAF ROLLS
This recipe was a family recipe of Judith Fertig that I found in the Family Fun magazine. I wanted to post it so that I don't lose it as I am planning on trying it out this Thanksgiving. The prep time includes the rising time.
Provided by GotBoxer
Categories Yeast Breads
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix together the flour, yeast and salt, and set aside.
- Pour the milk into a microwave safe bowl (or 4-cup measuring cup) and microwave on high for 30 seconds.Whisk in the honey, pumpkin, egg and water (the liquid mixture should be less than 110 deg or it will kill the yeast).
- With a fork, blend the pumpkin mixture into the flour mixture, until you have a soft dough.Cover with plastic wrap and refrigerate for at least 1 hour.
- Two hours before baking, turn the dough out onto a floured surface and kneed 6 sage leaves worth of slivered sage leaves into the dough.
- Melt the butter and set aside. Divide the dough in half then divide each half into 6 portions, then divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup, continue until all 12 cups are filled.
- Drizzle or brush each roll with 1/2 tsp of leftover melted butter and sprinkle the remaining slivered sage leaves on top. Let the rolls rise in a warm spot (at least 70°F) until they are double in size, about 1 - 1 1/2 hours. The three balls of dough will rise together to form a cloverleaf shape.
- Heat the oven to 350°F and bake the rolls until golden, about 15-17 minutes.
Nutrition Facts : Calories 246.5, Fat 8.7, SaturatedFat 5.2, Cholesterol 38.7, Sodium 282.8, Carbohydrate 37, Fiber 1.5, Sugar 6.3, Protein 5.2
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree gives the rolls a more intense pumpkin flavor and a moist, tender texture. To make your own pumpkin puree, simply roast a pumpkin, scoop out the flesh, and puree it in a food processor or blender.
- Don't overmix the dough: Overmixing the dough will make the rolls tough. Mix the dough just until it comes together, then stop.
- Let the dough rise in a warm place: This will help the dough to rise quickly and evenly. You can place the dough in a warm oven (turned off) or in a sunny spot.
- Bake the rolls until they are golden brown: This will ensure that the rolls are cooked through and have a slightly crispy crust.
Conclusion:
Pumpkin cloverleaf rolls are a delicious and festive treat that are perfect for fall and winter gatherings. They are easy to make and can be dressed up or down depending on the occasion. Whether you serve them for breakfast, lunch, or dinner, these rolls are sure to be a hit.
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