Curried Pumpkin Rolls
Nothing says "autumn" like the warm orange color of pumpkin. And while pumpkin is most often enjoyed in desserts, this moist member of the squash family adds color and flavor in this recipe for Curried Pumpkin Rolls.
Making homemade rolls might seem a cumbersome chore, but with a Viking heavy duty stand mixer and rapid rising yeast these rolls come together in a snap. The recipe only uses half a can of pumpkin puree, so be sure to freeze the remainder for another use.
The rolls are the perfect addition to your Thanksgiving menu, or are delicious split and topped with Cider-Brined Pork Tenderloin (see recipe on this site), store bought apple chutney and sliced blue cheese. However, my family’s favorite way to enjoy the rolls is hot from the oven and slathered with apple butter!
- 1 1/4 cups milk
- 1/3 cup light brown sugar, packed
- 1/4 cup (1/2 stick) butter
- 2 teaspoons salt
- 1 cup canned pumpkin puree
- 2 eggs, divided
- 6 cups all-purpose flour, divided, plus up to 1 cup additional flour for rolling out the dough
- 2 packages rapid-rise yeast
- 2 teaspoons curry powder
- 1/4 teaspoon ground cinnamon
Knead the dough for 5 minutes on medium speed, adding additional flour if dough becomes sticky. Oil a large bowl and place the dough in the bowl, turning to coat all sides. Cover loosely with plastic wrap or with a clean towel and set aside to rise for 45 minutes, until doubled in bulk.
Punch dough down, divide dough in fourths and roll each fourth into a 12-inch log. Cut logs into 6 2-inch pieces. Form each piece of dough into a smooth ball and place on silicone mat or parchment paper-lined baking sheets. Let rise for 20 to 30 minutes, until almost doubled in size.
Preheat oven to 375 degrees F. Beat the remaining egg in a small bowl and brush some of the beaten egg on each roll. Bake for 15 minutes, until puffed and golden brown.
Makes 15 rolls.
Note: Thirty dinner-sized rolls can be made by dividing the logs of dough into 12 1-inch pieces and baking 10 to 12 minutes.