Chef Sherrie Angel’s Pumpkin Dinner Rolls


Chef Sherrie Angel’s Pumpkin Dinner Rolls

Pumpkin Rolls for Thanksgiving and Christmas… Yummy

Chef Sherrie Angel “Slam Dunks” Thanksgiving this year with her Pumpkin Dinner Rolls. Creamy smooth texture that melts in your mouth. Bite after bite you can taste every spice layered across your pallet correctly.

Let’s not forget about the star of the day. Juicy seasoned to perfection turkey with chicken sausage gravy & all the sides to complete the meal.

I made my dough in the bread maker, but i have added instructions for making it by hand.

Risen twice and then baked to perfection. But we will give the directions for old school mixing in a bowl.

Chef Sherrie Angel… Rocks the Kitchen with Pumpkin Rolls

INGREDIENTS

  • 1/2 cup warm Whole Milk
  • 1/4 cup Honey
  • 1/4 cup salted Butter
  • 2 1/4 teaspoons Active Dry Yeast
  • 1 can (15 oz) Canned Pumpkin
  • 1 Egg
  • 1 1/2 teaspoon salt
  • 5 cups Flour

DIRECTIONS

Place milk , 1 teaspoon honey and whisk together. Sprinkle yeast on top, set to the side for 5 minutes.

In a large bowl combine and mix together the remaining ingredients. Add the milk mixture and start mixing. Dough will be wet. If the dough is extremely wet you can add some flour, but the dough should remain sticky. Don’t add to much flour at once, a little at a time until you can handle to dough.

After you have the dough mixed together remove from the bowl to a floured surface so you can knead the dough. Knead for 15 minutes.

Lightly butter a bowl and place the dough inside and cover with Saran Wrap. Allow the dough to rise. It should be doubled in size. About 1 1/2 to 2 hours.

Remove dough from bowl. You can use a pastry mat / board, greased surface or parchment paper to use for your work area.

Divide the dough into 4 pieces so it’s easier to handle. Cut the dough into 24 pieces. Grease or butter your hands and roll the dough inward into balls. Place the pieces into a greased pan or pans. Depending on what you have handy.

Cover pans with a kitchen towel and allow the rolls to rise to double or triple the size. About 1 1/2 to 2 hours.

About 30 minutes before the rolls are finished rising turn the oven on to 375 degrees F.

Bake the rolls for 25 – 30 minutes or until golden.

Remove from the oven. Brush the tops of rolls with butter. Let the rolls cool in the pans for 10 minutes. Remove rolls and place on wire rack. These rolls can be served warm or at room temperature.

If needed you can make these a day ahead, so you can concentrate on all the other dinner items.

BON APPETIT

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