PUMPKIN CLOVERLEAF ROLLS
I came up with this recipe when I was looking for something festive to take to a fall covered-dish dinner. These rolls were a big hit.
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 teaspoon brown sugar; let stand for 5 minutes. Add the milk, pumpkin, butter, orange zest, salt, remaining sugar and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. , Brush rolls with egg. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 333mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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Jamshed Jani
[email protected]These rolls are a great way to add some fall flavor to your meals.
Zahra Arif
[email protected]I'm not a baker, but these rolls were easy to make and turned out great. I'll definitely be making them again.
raoalihassan ali
[email protected]These rolls are a bit too sweet for my taste, but they're still very good. I think I'll try making them with less sugar next time.
Thompson Tomilee
[email protected]I've made these rolls several times and they're always a hit. They're perfect for any occasion.
Denis Mutugi
[email protected]These rolls are a bit pricey to make, but they're worth it for a special occasion.
Shrijana Basnet
[email protected]I'm not a big fan of pumpkin, but I still enjoyed these rolls. They're not too sweet and the pumpkin flavor is subtle.
Mercyline Karare
[email protected]These rolls are a great way to use up leftover pumpkin puree. I always have a can or two in my pantry, so it's nice to have a recipe that uses it up.
Shane Canham
[email protected]I'm allergic to nuts, so I was happy to find this recipe that doesn't contain any. The rolls are still delicious!
Michael Jalum
[email protected]These rolls are so versatile. I've used them for everything from sandwiches to sliders to dinner rolls. They're always a hit.
Harold Morrison
[email protected]I love how easy these rolls are to make. I can have a batch of them ready in no time.
JPaul “Jojo” Rosales
[email protected]These rolls are perfect! They're soft, fluffy, and have just the right amount of sweetness. I will definitely be making these again and again.
sky Jahed
[email protected]These rolls are a bit dense for my liking, but they still have a good flavor. I think I'll try using a different flour next time.
Ar Jun
[email protected]I had some trouble getting the rolls to rise properly. I think I might have over-kneaded the dough.
Mubasher Mubasher
[email protected]These rolls are a bit too sweet for my taste, but they're still very good. I think I'll try making them with less sugar next time.
Omawumi Patricia
[email protected]I love the way these rolls look! They're so festive and perfect for fall.
Maaz Sardar
[email protected]These rolls are so easy to make, even for a beginner baker like me. I followed the recipe exactly and they turned out perfect. Thank you for sharing this recipe!
Hussain Sagar
[email protected]I made these rolls for a Thanksgiving dinner and they were a hit! Everyone loved them, and they were gone in no time. I'll definitely be making them again.
Camilo Gonzalez
[email protected]These pumpkin cloverleaf rolls are a delightful treat! They're soft and fluffy, with a hint of sweetness from the pumpkin puree. I especially love the glaze, which adds a touch of extra flavor and shine.