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Classic Pumpkin Dinner Roll Twist

Soft, golden, and lightly sweet rolls that bring a cozy fall feeling to any meal, perfect for family gatherings and holiday celebrations.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 15 rolls
Course: Bread, Side Dish
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3/4 cup whole milk, warmed to 110°F
  • 2 1/4 tsp active dry yeast one standard packet
  • 1/4 cup granulated sugar, divided
  • 1/2 cup canned pumpkin puree not pumpkin pie filling
  • 3 tbsp unsalted butter, melted and slightly cooled
  • 2 tbsp unsalted butter, melted for brushing
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, spooned and leveled
  • 1 tsp pumpkin pie spice
  • 3/4 tsp fine sea salt
  • flaky sea salt, for topping optional

Method
 

Preparation
  1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5 to 10 minutes, until the top looks foamy.
  2. Whisk in the remaining sugar, pumpkin puree, 3 tablespoons of melted butter, and the egg until combined.
  3. Add the flour, pumpkin pie spice, and salt. Mix until a shaggy dough forms.
Kneading and Rising
  1. Knead the dough for 8 to 10 minutes, until it feels smooth and elastic.
  2. Place it in a greased bowl, cover it, and let it rise in a warm spot for 1 hour, or until doubled in size.
Shaping and Baking
  1. Punch down the dough and divide it into 15 equal pieces. Roll each piece into a rope about 10 inches long.
  2. Fold the rope in half and twist the two strands around each other 2 to 3 times. Pinch the ends together to seal.
  3. Arrange the twisted rolls in a greased 9×13-inch baking dish, cover loosely and let them rise for 30 to 45 minutes, until puffy.
  4. Preheat the oven to 375°F. Brush the rolls with the remaining melted butter and add flaky sea salt if desired.
  5. Bake for 18 to 20 minutes, until golden brown and hollow-sounding when tapped. Brush with more butter after baking, if desired, and serve warm.

Notes

Store the rolls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.