Cranberry Pumpkin Dinner Rolls
Pumpkin and Cranberry Dinner Rolls are fabulous on a Thanksgiving table, but make a perfect accompaniment to a simple hearty soup or stew this season.
Servings: 16 rolls
Ingredients
For the bread
- 4 3/4 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 cup brown sugar, lightly packed
- 1 1/2 tsp salt
- 1 tbsp instant yeast
- 3/4 cup canned pumpkin
- 2 eggs
- 3/4 cup water
- 4 tbsp butter (1/2 stick), at room temperature
- 3/4 cup dried cranberries
For topping
- 3 tbsp butter, melted, for brushing
Instructions
- Add all of the bread ingredients to the bowl of a stand mixer and mix, with a dough hook, until the dough is soft, smooth, and not too sticky. About 5-10 minutes.
- Lightly grease a large bowl, add the dough, cover, and leave to rise somewhere warm for about 1 1/2 hours. The dough should be almost doubled in size.
- Prehat oven to 350F.
- Remove the dough from the bowl, and place on a lightly floured surface for shaping. For making dinner rolls, divide the dough into 16 equal portions. You can weigh the pieces of dough for super-accuracy, but I just divide in half by eye, and then continue to divide each half in half until I have the right number of rolls.
- Arrange the rolls in a baking pan. For "pull-apart" style rolls, you can use 2 8-inch cake pans which should fit 14 rolls, or a 9 x 13 pan should fit all 16. Cover and allow to rise again for about an hour. They should look noticeably puffed up and start to crowd each other.
- To make loaves, divide the dough in half, gently shape into a log, and place each half into a 9 x 5 loaf pan. Cover and allow to rise for another hour. The dough should rise about to or slightly above the top of the loaf pan.
- Bake for about 25 minutes for the rolls, and about 35-40 minutes for the loaves. While still warm, brush the tops of the rolls or the loaves with the melted butter.
- Allow to cool slightly before removing from the baking pans.
Notes
Recipe lightly adapted from King Arthur Flour.
Nutrition
Calories: 222 kcal · Carbohydrates: 38 g · Protein: 5 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 34 mg · Sodium: 269 mg · Potassium: 83 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 1970 IU · Vitamin C: 0.5 mg · Calcium: 18 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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