If you are like me and not a big fan of pumpkin pie, then these rolls are a nice offering for Thanksgiving. I usually make them with mashed sweet potatoes, but canned pumpkin works well too. These cloverleaf rolls are a great addition to any holiday table. They are light, fluffy and really yummy.
Pumpkin Cloverleaf Rolls
If you have never made bread before, this is a great way to start. It’s easy and doesn’t need long rising time. As my niece Anna pointed out last night, these are even better with honey butter and you can leave the honey butter as a parting gift to your host!
2 1/2 tsp. active dry yeast
1/2 cup lukewarm water
2 large eggs, at room tempreature
3/4 cup pumpkin puree or mashed cooked sweet potatoes
3 Tbsp. sugar, divided
1/4 cup milk, at room temperature
1/4 cup melted butter, lightly cooled
1 tsp. salt
3 to 4 cups flour
Melted butter for dipping the tops in before baking.
In a small bowl, sprinkle the yeast over water and add 1 Tbsp. of sugar. Whisk together and set aside for about 5 minutes.
In a larger bowl, whisk the eggs, pumpkin, remaining sugar, milk, butter and salt. Add the yeast mixture and stir well. Add one cup of flour at a time and bring the dough together. On a lightly floured surface, knead the dough lightly then place into a greased bowl, cover with a clean kitchen towel and allow to rise for 1 hour.
Punch the dough down and knead once more. Pull off a few small pieces, about 1 inch big and roll them into small balls. Lightly dip the balls into the melted butter then place 3 balls into well buttered 3/4 cup capacity muffin tin. Repeat until tin is full. Let rise again for about 30 minutes. Place them in a preheated 400 degree oven and bake for 12 to 15 minutes.
Makes 1 dozen.