These Pumpkin Yeast Rolls can be shaped in a variety of shapes, such as crescent, butterfly, and single-knotted rolls.

Pumpkin is one of my favorite flavors for Fall, so I submitted these Pumpkin Yeast Rolls for Bread Baking Day #44 – Autumn Flavors.

Sarah of Winged Snail hosted this bake and encouraged us to make breads with root vegetables, pumpkin, squash, cinnamon, nuts, and any other flavors that remind us of autumn.

Since I increased the recipe, I had a bunch of rolls to experiment with. I shaped some into single knots, some into crescent rolls, and some into butterfly rolls.

I took photos of the process so you can learn how to shape these rolls as well.

The Artisan Bread Bakers made Pumpkin Knot Yeast Rolls for the October BOM, but I decided to wait until November to make these rolls so I could bring them for our Thanksgiving meal.

I brought Pumpkin Crescent Rolls to the family get-together several years ago, and my family loved them. I was pretty sure they would love these Pumpkin Yeast Rolls as well. Turns out, I was right. I made 32 rolls, and they all disappeared.

Enjoy these other crescent roll recipes

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Sourdough Einkorn Pumpkin Crescent Rolls

Heritage Wheat Sourdough Pumpkin Crescent Rolls

Making Sourdough Pumpkin Crescent Rolls & Being Thankful

Pumpkin Crescent Rolls for Dinner – Yeast

How to Shape Three Different Types of Dinner Rolls

Pumpkin Yeast Rolls Recipe

Makes: 24 Rolls

Use this Ingredient calculator to adjust the list of ingredients if you want to adjust the batch size.

Adapted from: Pumpkin Knot Yeast Rolls on Food.com

View a photo tutorial on shaping knotted rolls, crescent rolls, and butterfly rolls

Ingredients:

Rolls:

• 1/2 ounce active dry yeast (2 .25 oz packets)
• 1 cup warm 2% low-fat milk (110-115 degrees F)
• 1/3 cup unsalted butter, softened
• 1/2 cup sugar
• 1 cup canned pumpkin puree (NOT pie filling) I used roasted pumpkin puree
• 2 eggs
• 1 teaspoon salt
• 5 1/2-6 cups flour, divided (I used all-purpose flour)

Egg Wash:

• 1 tablespoon cold water
• 1 egg

Directions:

In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin, 2 eggs, salt, and 3 cups of flour. Stir in enough of the remaining flour to form a soft dough.

Turn onto a lightly floured surface—-knead until smooth and elastic-like (should take about 5-7 minutes). Add additional flour as needed.

Place in a large greased bowl and turn once to grease the top. Cover with a clean towel or paper towels and let rise in a warm place until doubled in size—takes about 1 hour. I placed the bowl in the refrigerator overnight.

The next day, I took the dough out of the refrigerator and divided the dough into 4 big balls. I covered the balls and let them warm up to room temperature before proceeding.

Once the balls had warmed to room temperature, I shaped each portion into 8 rolls using the shaping techniques described in my Tutorial on Shaping Different Types of Rolls. I made 16 knots, 8 crescent rolls, and 8 butterfly rolls.

You can follow my tutorial to make three different types of rolls. Or, follow the process below to make Pumpkin Knot Yeast Rolls.

Punch dough down; turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls (so you’ll have 24 balls total). Roll each ball into about a 10″ rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover the rolls with plastic wrap and let rise until doubled—takes about 30 minutes.

Meanwhile, in a small bowl, whisk together water and 1 remaining egg. When rolls are done doubling again, brush them with the egg wash.

Bake at 350 for about 15-16 minutes or until lightly golden brown. Remove and serve or place on wire racks to cool slightly.

Serve these rolls warm or cooled with butter, honey butter, or jam.

Thanks to Sarah of Winged Snail for choosing Autumn Flavors as the theme for BBD (Bread Baking Day) #44.

Thanks also to Phyl of the Artisan Bread Bakers for choosing these Pumpkin Yeast Rolls for the October BOM, although I didn’t make them until November.

 

 

 Happy Baking!

Cathy