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Breakfast
No-Knead Overnight Pumpkin Rolls
Recipe

15 INGREDIENTS • 12 STEPS • 1HR 20MINS

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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Awesome no-knead overnight pumpkin rolls. With just a hint of pumpkin flavor, these beauties are the perfect addition to your family feast.
1HR 20MINS
Total Time
$0.72
Cost Per Serving
Ingredients
Servings
16
US / Metric
Active Dry Yeast
1/2 Tbsp
Active Dry Yeast
Granulated Sugar
1 cup
Granulated Sugar, divided
plus 1/2 tsp
Water
1/2 cup
Warm Water
plus 1 Tbsp for egg wash
Unbleached All-Purpose Flour
6 cups
Unbleached All Purpose Flour
Salt
3/4 tsp
Salt
Milk
1 cup
Milk
Butter
1/4 cup
Butter
half-stick
Canned Pumpkin Purée
1 cup
Canned Pumpkin Purée
Egg
2
Eggs, divided
plus 1 egg yolk
Chopped Pecans
1/2 cup
Chopped Pecans
Pumpkin Pie Spice
Ground Cinnamon
2 Tbsp
Ground Cinnamon
Ground Ginger
1 Tbsp
Ground Ginger
Ground Allspice
1 tsp
Ground Allspice
Ground Cloves
1 tsp
Ground Cloves
Ground Nutmeg
1 tsp
Ground Nutmeg
Nutrition Per Serving
VIEW ALL
Calories
284
Fat
6.6 g
Protein
6.9 g
Carbs
50.9 g
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No-Knead Overnight Pumpkin Rolls
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

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).
Cooking InstructionsHide images
step 1
In a small bowl stir together the Active Dry Yeast (1/2 Tbsp), 1/2 tsp of sugar, and Water (1/2 cup). Let stand until yeast is foamy, about 5 minutes.
step 2
To make your pumpkin pie spice, combine Ground Cinnamon (2 Tbsp), Ground Ginger (1 Tbsp), Ground Allspice (1 tsp), Ground Cloves (1 tsp), and Ground Nutmeg (1 tsp). Store the mixture in an airtight jar.
step 2 To make your pumpkin pie spice, combine Ground Cinnamon (2 Tbsp), Ground Ginger (1 Tbsp), Ground Allspice (1 tsp), Ground Cloves (1 tsp), and Ground Nutmeg (1 tsp). Store the mixture in an airtight jar.
step 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 (3/4 tsp).
step 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 (3/4 tsp).
step 4
In a small saucepan, heat and stir Milk (1 cup) and Butter (1/4 cup) over medium-low heat until just warm 105-115 degrees F (40-45 degrees C) and the butter has melted.
step 5
Make a well in the center of the flour mixture, then add the yeast mixture, milk mixture, Canned Pumpkin Purée (1 cup), and Eggs (2). Stir until a soft, batterlike dough forms, 1 to 2 minutes.
step 5 Make a well in the center of the flour mixture, then add the yeast mixture, milk mixture, Canned Pumpkin Purée (1 cup), and Eggs (2). Stir until a soft, batterlike dough forms, 1 to 2 minutes.
step 6
Transfer dough to a large, lightly greased storage container. Cover and chill overnight.
step 6 Transfer dough to a large, lightly greased storage container. Cover and chill overnight.
step 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.
step 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.
step 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).
step 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).
step 9
Preheat oven to 375 degrees F (190 degrees C).
step 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).
step 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).
step 11
Bake for 18 to 20 minutes or until golden.
step 11 Bake for 18 to 20 minutes or until golden.
step 12
Cool slightly. Serve warm and Enjoy!
step 12 Cool slightly. Serve warm and Enjoy!
Tags
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Breakfast
American
Lunch
Bread
Snack
Shellfish-Free
Vegetarian
Pumpkin
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