Pumpkin Pan Rolls

VegetarianDairy
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Ingredients

  • 1 packet active dry yeast ⓘ
  • 1 c. warm water (about 110~) ⓘ
  • 1/2 c. sugar ⓘ
  • 3 Tbsp. butter or margarine, melted ⓘ
  • 1 tsp. salt ⓘ
  • 1/2 c. nonfat dry milk ⓘ
  • 1 c. canned pumpkin
  • 1 1/2 tsp. ground cinnamon ⓘ
  • 3/4 tsp. each cloves, nutmeg and ginger ⓘ
  • 4 1/2 to 5 c. all-purpose flour, unsifted ⓘ

Instructions

  1. In a large bowl, dissolve yeast in the water.
  2. Add the sugar, butter, salt, dry milk, pumpkin, cinnamon, cloves, nutmeg and ginger.
  3. Beat well to blend, then gradually beat in about 4 cups of the flour to make a stiff dough. Turn dough out onto a floured board and knead until smooth (about 15 to 20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl. Cover and let rise in a warm place until doubled in volume (1 1/2 to 2 hours).

Nutrition & Diet Analysis (per serving)

594 kcal 30% DV
Protein Fat Carbs

Macronutrients

Protein 23.9g 48% DV
Total Fat 27.8g 36% DV
Carbs 73.4g 27% DV
Fiber 23.2g 83% DV
Sugar 1.4g 3% DV

Electrolytes

Sodium 10338.2mg 100% DV
Potassium 677.8mg 14% DV
Cholesterol 75.5mg 25% DV

Vitamins & Minerals

Vitamin A 198.8mcg 22% DV
Vitamin C 12.8mg 14% DV
Calcium 370.3mg 28% DV
Iron 4.6mg 25% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

nonfat dry milk warm water sugar active dry yeast flour pumpkin ground cinnamon butter salt

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