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RECIPE
15 INGREDIENTS 12 STEPS 1hr 20min

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.
No-Knead Overnight Pumpkin Rolls Recipe | SideChef
Awesome no-knead overnight pumpkin rolls. With just a hint of pumpkin flavor, these beauties are the perfect addition to your family feast.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
1hr 20min
Total Time
$0.72
Cost Per Serving

Ingredients

US / METRIC
Servings:
16
Serves 16
1/2 Tbsp
Active Dry Yeast
1 cup
plus 1/2 tsp
1/2 cup
Warm Water
plus 1 Tbsp for egg wash
3/4 tsp
1 cup
1/4 cup
half-stick
2
Eggs , divided
plus 1 egg yolk
1/2 cup
Chopped Pecans

Pumpkin Pie Spice

2 Tbsp
Ground Cinnamon
1 tsp
Ground Allspice
1 tsp
Ground Cloves
1 tsp
Ground Nutmeg

Make It a Party

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Nutrition Per Serving

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CALORIES
284
FAT
6.6 g
PROTEIN
6.9 g
CARBS
50.9 g

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 Instructions

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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 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 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 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 11
Bake for 18 to 20 minutes or until golden.
Step 12
Cool slightly. Serve warm and Enjoy!
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Nutrition Per Serving
Calories
284
% Daily Value*
Fat
6.6 g
8%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
32.3 mg
11%
Carbohydrates
50.9 g
19%
Fiber
1.5 g
5%
Sugars
15.5 g
--
Protein
6.9 g
14%
Sodium
132.9 mg
6%
Vitamin D
0.1 µg
0%
Calcium
54.5 mg
4%
Iron
2.2 mg
12%
Potassium
126.6 mg
3%
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