Best 3 Pumpkin Nutmeg Dinner Rolls Recipes

PUMPKIN ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
• In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
• Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
• To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.

PUMPKIN NUTMEG DINNER ROLLS

Steps:

• 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.

PUMPKIN DINNER ROLLS

Steps:

• Put warm water into a large bowl and sprinkle the yeast over the surface; stir to moisten yeast and wait a few minutes for it to start dissolving.
• Stir in pumpkin, butter, sugar, egg, salt and 3 cups of the flour.
• Beat until smooth.
• Mix in enough remaining flour to make a dough that can be handled, but still soft.
• Knead on a lightly floured surface until smooth and elastic, about 5 minutes.
• Place in greased bowl; turn greased side up.
• Cover; let rise in warm place until double, about 1 hour.
• Punch down dough and divide it in half.
• Round off each half to make 16 balls, place the dough balls into a greased 9-inch square pan.
• Do the same with the remaining dough.
• Let rise until double, about 45 minutes.
• Heat oven to 350º F.
• Bake until golden and cooked through, 20 to 25 minutes.
• (In my oven there were areas that browned too quickly; I covered them with foil and continued baking until done.).