Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
1 hr 35 mins
Total Time:
2 hrs 15 mins
Servings:
32
Yield:
32 rolls
Ingredients
Directions
Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Stir in pumpkin, melted butter, eggs, sugar, and salt. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet; cover with a damp cloth and let rise until doubled in volume.
Preheat the oven to 375 degrees F (190 degrees C).
Bake rolls in preheated oven until golden brown, about 15 to 20 minutes.
Nutrition Facts (per serving)
| 152 | Calories |
| 5g | Fat |
| 23g | Carbs |
| 4g | Protein |
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