Although we love all the recipes we post, there are some that become part of our traditions and ones that I hope our kids will pass along to their children and grandchildren. This recipe is one of them. They are the most soft and billowy rolls, and have the loveliest color from the pumpkin puree. These rolls will be on our Thanksgiving table year after year, and are easy enough to make that I we have been making them almost weekly this fall.
When making these rolls, keep in mind the amount of flour needed will depend on how wet your pumpkin puree is and how packed your flour is, so start with 7 1/2 cups, then add more slowly and go by feel of the dough. The dough should still be tacky and even seem borderline tacky, but have enough flour to form a soft elastic dough. As the dough kneads it will form into a smoother, workable dough, so if I am debating whether it needs a little more flour, I will let it knead a few minutes to see if the dough starts to form into a soft ball. If it still is sticking to the sides of the mixer too much, I’ll add a little more until the consistency is soft but workable.
Also, this makes 24 large rolls, but you can also make them into 40 smaller pull apart rolls as well. Although this recipe makes a lot, it’s worth making the full recipe and freezing what you don’t need. Dough can be frozen before or after shaping. When you are ready to use, allow to thaw and rise from frozen.
- For the rolls:
- 1½ cups milk, warm but not hot
- ½ cup pure maple syrup
- 1 tablespoon active dry yeast
- 2 large eggs
- ½ cup olive oil
- 1 (15 ounce) can plain pumpkin puree
- 4 teaspoons kosher salt
- 8 to 8½ cups flour (approximately, you may need more depending on pumpkin puree used)
- For the topping:
- 2 tablespoons salted butter, melted
- 2 tablespoons maple syrup
- In the bowl of a stand mixer fitted with a dough hook, add milk, maple syrup, and yeast. Let sit about 10 minutes, until bubbly. Add eggs, olive oil, pumpkin puree, and salt, mixing to combine. Add 7½ cups of flour, and mix until a rough dough forms. With mixer on low speed, continue adding remaining ½ to 1 cup flour, a few spoonfuls at a time, until dough comes together but is still soft and a bit sticky to the touch (you may not need all flour or may need a tad more if too sticky). Increase speed of mixer to medium speed, and allow dough to knead for about 10-15 minutes until smooth, soft, and elastic.
- Dump dough into a large oiled bowl, cover with a tea towel, and allow to rise in a draft-free spot for about 60-90 minutes, until doubled in size. Punch dough down, and dump onto a floured surface. Divide into 24 even pieces, then form each piece into smooth balls.
- Spray two 9x13 inch pans with non-stick cooking spray, and evenly arrange dough balls between the two pans, leaving space in between for rising. Cover with a tea towel, and allow to rise in a draft-free spot for about 45 minutes, until nearly doubled. Meanwhile, preheat the oven to 350 degrees F.
- Once second rise is completed, stir together the butter and maple syrup. Brush over tops of rolls. Place in preheated oven and bake for about 21-25 minutes, until golden brown on top and cooked through. Remove from oven and let cool.
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