Recipe Image
Servings:
16
No-Knead Overnight Pumpkin Rolls
Awesome no-knead overnight pumpkin rolls. With just a hint of pumpkin flavor, these beauties are the perfect addition to your family feast.
Total Time
1hr 20min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
16
Ingredients
•
2
tsp
Active Dry Yeast
•
1
cup
Granulated Sugar
, divided
•
1/2
cup
Warm
Water
•
6
cups
Unbleached All Purpose Flour
•
1/2
tsp
Salt
•
1
cup
Milk
•
4
tbsp
Butter
•
1
cup
Canned Pumpkin Purée
•
2
Eggland's Best Classic Eggs
, divided
•
1/2
cup
Chopped Pecans
Pumpkin Pie Spice
•
2
tbsp
Simply Organic Cinnamon, Ground
•
1 1/3
tbsp
Ground Ginger
•
1
tsp
Ground Allspice
•
1
tsp
Ground Cloves
•
1
tsp
Ground Nutmeg
Cooking Instructions
1.
In a small bowl stir together the
Active Dry Yeast (2 tsp)
, 1/2 tsp of sugar, and
Water (1/2 cup)
. Let stand until yeast is foamy, about 5 minutes.
2.
To make your pumpkin pie spice, combine
Simply Organic Cinnamon, Ground (2 tbsp)
,
Ground Ginger (1 1/3 tbsp)
,
Ground Allspice (1 tsp)
,
Ground Cloves (1 tsp)
, and
Ground Nutmeg (1 tsp)
. Store the mixture in an airtight jar.
3.
In a large bowl whisk together the
Unbleached All Purpose Flour (6 cups)
,
Granulated Sugar (1 cup)
, 2 tsp of Pumpkin Pie Spice, and
Salt (1/2 tsp)
.
4.
In a small saucepan, heat and stir
Milk (1 cup)
and
Butter (4 tbsp)
over medium-low heat until just warm 105-115 degrees F (40-45 degrees C) and the butter has melted.
5.
Make a well in the center of the flour mixture, then add the yeast mixture, milk mixture,
Canned Pumpkin Purée (1 cup)
, and
Eggland's Best Classic Eggs (2)
. Stir until a soft, batterlike dough forms, 1 to 2 minutes.
6.
Transfer dough to a large, lightly greased storage container. Cover and chill overnight.
7.
Punch the dough down and turn it out onto a well-floured surface. Cover and let it rest for 10 minutes. Lightly grease two 13x9-inch baking pans.
8.
Shape the dough into 24 balls. Arrange in prepared pans. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).
9.
Preheat oven to 375 degrees F (190 degrees C).
10.
Whisk together the egg yolk and 1 Tbsp of water. Brush the rolls with the yolk mixture. Sprinkle lightly with
Chopped Pecans (1/2 cup)
.
11.
Bake for 18 to 20 minutes or until golden.
12.
Cool slightly. Serve warm and Enjoy!
Author's Notes
Makes 24 rolls.
I used homemade pumpkin pie spice because the store-bought is something that I don’t typically have on hand, but you can use the store-bought one instead.
The water used in the yeast mixture should be around 105-115 degrees F (40-45 degrees C).
I used homemade pumpkin pie spice because the store-bought is something that I don’t typically have on hand, but you can use the store-bought one instead.
The water used in the yeast mixture should be around 105-115 degrees F (40-45 degrees C).
Nutrition Per Serving
CALORIES
284
FAT
6.6 g
PROTEIN
6.9 g
CARBS
50.9 g
