I cannot even tell you how happy I’ve been the last few weeks after making these rolls a couple of times. I have almost grabbed people in the streets and the grocery store to tell them I successfully made dinner rolls with yeast! I have been tempted to yell across our yard at the black cat that hangs out in the bushes that my rolls turned out. I have wanted to call my kids and bother them at work and at school to let them know their mother is now not afraid of yeast and it cannot bully her anymore. Fortunately, I have refrained from doing all these things due to the fact that I think they might want to haul me off to wherever they put out of control food bloggers. Instead my poor husband has had to suffer my non-stop ranting about how blissful I am and the 21 reasons I think this recipe worked and how many more yeast recipes I am going to try, and aren’t these so beautiful, you just want to cry? I think he may want to cry, but it is not because of these rolls!:)
If I can make these, I think anyone can. I just want to encourage you to not be afraid, if you have been leery like I was, of making things that contain yeast. Because of the amazing tips I got from Averie Cooks, whom I will forever be grateful to for opening up a whole new world to me, you can be successful too. Just follow the instructions exactly. I would say probably the 2 most important keys to success are using King Arthur Flour (I found it at Wal-Mart) because it has a higher protein content,
and Red Star Platinum Yeast (I bought mine at Albertsons).
Red Star Platinum is an instant yeast that you don’t have to proof (let sit in warm liquid for 10 minutes while it is activated) so you can just add it in with your dry ingredients. This yeast also helps baked goods to rise faster and higher than other yeasts. Perfect for beginners like me!
This recipe is wonderful because you are not dealing with massive amounts of flour. It is a great starting point if you are not experienced in bread making. You can use your stand mixer to do the kneading (yay!), and have rolls on your table in 2-3 hours, of which most of that time is just waiting for the dough to rise.
Keep in mind these rolls are not sweet. They have all the spices and color of pumpkin pie, but are not a dessert type roll. That is where the honey butter comes in. The combination of the pumpkin pie spices and the sweetness of the honey butter pair so perfectly.
They would look beautiful on a Thanksgiving table, and they freeze well so you could make them ahead of time.
I love the color of these rolls. I love the flavor of these rolls. I love the smell of these rolls while they are baking. I love the honey butter that you put on these rolls. I love that these rolls make you feel like it is fall even though it is still 91 degrees outside. I love everything about them. And I love you, too, for putting up with my gushing!:) I hope you try them soon so you can have that same feeling of accomplishment. It’s amazing how a small success in the kitchen can make you feel like you’re superwoman and that you can do anything. I may even tackle pie crusts one of these days!
Pumpkin Spice Dinner Rolls With Honey Butter
For the Dough:
- 1/3 c milk
- 2 Tbsp. unsalted butter
- 1 large egg
- 1/2 c pumpkin puree
- 2 1/4 c King Arthur All-Purpose Flour
- 2 1/4 tsp. Red Star Platinum Instant Dry Yeast
- 1 Tbsp. granulated sugar
- 1 Tbsp. pumpkin pie spice
- 1 tsp. ground nutmeg (I tried with only 1/2 tsp. and it wasn’t as good)
- 1/2 tsp. salt
For the Honey Butter:
- 2 Tbsp. unsalted butter, melted (to brush on top of rolls before baking)
- 2 Tbsp. honey (to brush on top of rolls before baking)
- 1/2 c (1 stick) unsalted butter, softened (for serving at the table)
- 1/2 c honey (for serving at the table)
For the Dough:
- Add the milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl.
- Add butter and heat on high power to melt butter, about 45 seconds. Stir until butter has melted smoothly into the milk.
- Add the egg, pumpkin puree, and whisk to combine.
- To the bowl of a stand mixer fitted with the dough hook or large mixing bowl for hand kneading, add the remaining dough ingredients, through salt.
- Return measuring cup to microwave and heat for about 15 seconds to warm mixture up. Stir. This will help to activate the yeast.
- Pour wet pumpkin-milk mixture over the dry ingredients.
- Turn mixer to low-speed, and knead for 5-8 minutes or until dough is smooth and has come together (it took mine 8 minutes). This is not a sticky dough and if your dough is sticky, tacky, or gloppy, add additional flour, 1 tablespoon at a time, until dough is no longer sticky. You probably won’t need to add any, because 2 1/4 cups is more than enough. Don’t over-flour your dough because it creates rolls that are dense and heavy (my dough was a tiny bit sticky, but I didn’t add any more flour, and it came out great).
- Turn dough out into a mixing bowl that’s been lightly sprayed with cooking spray. Flip dough over once so both sides are lightly greased, and cover bowl with plastic wrap.
- Place bowl in a warm, draft-free environment until dough has nearly doubled in size, about 45 to 60 minutes (I did 60). Do not go by time elapsed on the clock. Wait until dough has nearly doubled in size, and if it takes longer than an hour, that’s fine. (My house was not that warm, so while the mixer was kneading, I turned my oven on 200 degrees to heat it up, then turned if off, and put the bowl in with the oven door open for the first 30 minutes. Then I closed the door and turned the oven light on. This seemed to work for me, but I would make sure your oven is not too hot if you use this method.)
- Punch dough down, and turn it out onto a nonstick surface. I sprayed a plastic cutting board with cooking spray and didn’t even need to add flour.
- Spread dough out a little with your fingers to form a square. With a long knife, cut into 9 pieces, like a tic-tac-toe grid.
- Form each piece into a ball with your hands by pulling the 4 corners together and pinching them.
- Place dough balls into a foil-lined and cooking sprayed 9-inch square pan (important).
- Cover pan with a sheet of foil, place pan in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 minutes. In the last minutes of rising, preheat oven to 375 degrees (take rolls out first).
- Melt 2 Tbsp. unsalted butter in microwave for about 45 seconds on high power. Add the 2 Tbsp. honey, and stir to combine. Before baking, generously brush tops of dough balls with honey butter.
- Bake for 15-16 minutes, or until puffed, golden, domed, cooked through, and when tapped, the rolls should sound hollow. Allow rolls to cool in pan until they’re cool enough to handle before serving.
- Meanwhile, combine the softened (not melted) 1/2 c butter and honey, and whisk or mix with mixer until fluffy and combined. Serve with dinner rolls.
- Rolls will keep airtight at room temperature for up to 4 days. Heat in microwave for 5 to 10 seconds as necessary to recreate the just-baked taste and to soften. Finished (baked) rolls will keep airtight in the freezer for up to 6 months.
Recipe from Cook AZ I Do, originally created by Averie Cooks